| Baklouti | |
|---|---|
 | |
| Species | Capsicum annuum |
| Cultivar | Baklouti |
| Origin | Tunisia |
| Heat |  Medium |
| Scoville scale | 1,000–5,000 SHU |
The Baklouti pepper (Arabic: بقلوطي, romanized: baqlūṭī) is a cultivar of the chili pepper (Capsicum annuum) found in Tunisia.[1][2] It is the main ingredient in harissa, a common sauce in Tunisian cuisine made from smoked ground pepper.[3] It is named after the city of Bekalta.[4]
Baklouti peppers are elongated, about 15 to 20 centimeters in length, with slightly curved pods and mild flavor.[5]
It is also a key ingredient in Tunisian lablabi.[5]
References
[edit]- ^ Vargas, Inaraquel Miranda (2017-07-31). Taste Memento: Short Stories of Food & Travel. Gatekeeper Press. ISBN 978-1-61984-759-0.
- ^ "Baklouti Pepper: An Interesting Read For You". Gardening Brain. 2020-02-08. Retrieved 2021-01-05.
- ^ @NatGeoUK (2019-08-16). "Breaking bread: coastal cuisine and family feasts in Tunisia". National Geographic. Retrieved 2021-01-05.
- ^ Agier, Michel; Copans, Jean; Morice, Alain (1987-01-01). Classes ouvrières d'Afrique noire: études réunies et présentées par M. Agier, J. Copans et A. Morice (in French). KARTHALA Editions. ISBN 978-2-86537-168-6.
- ^ a b "Tunisian Baklouti Peppers". Specialty Produce. Retrieved 2021-01-05.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction