Since its original publication in 1984, Peppers has become the complete and classic source for the history and
dispersion, biology and taxonomy, cultivation, and medicinal, economic, and gastronomic uses of the domesticated capsicum. In this new edition, Jean Andrews updates each section with new material gathered over the last ten years. Particularly interesting are her
descriptions of recent medicinal uses of peppers (including a recipe for pain-relieving
capsaicin cream) and the inclusion of two additional cultivars, Datil and Scotch Bonnet. Like the first edition, this volume is illustrated with botanically accurate, yet aesthetically pleasing paintings that show the blossoms, buds…
First published in 1984, Peppers is one of the most beautiful books about any food plant we've ever seen. Author Jean Andrews is not only the artist behind 34 full color plates of the world's… I bought this book as a chemist looking for information on the chilli pepper. I certainly found it. The book is exquisitely illustrated with numerous colour plates, photographs and drawings. No excuse…
