Baklouti pepper explained
| Baklouti |
| Species: | Capsicum annuum |
| Cultivar: | Baklouti |
| Origin: | Tunisia |
| Module: | | Embed: | yes | | Heat: | Medium | | Scoville: | 1,000–5,000 |
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The Baklouti pepper (Arabic: بقلوطي|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.
Notes and References
- Book: Vargas, Inaraquel Miranda. Taste Memento: Short Stories of Food & Travel. 2017-07-31. Gatekeeper Press. 978-1-61984-759-0. en.
- Web site: 2020-02-08. Baklouti Pepper: An Interesting Read For You. 2021-01-05. Gardening Brain. en-us.
- Web site: @NatGeoUK. 2019-08-16. Breaking bread: coastal cuisine and family feasts in Tunisia. 2021-01-05. National Geographic. en-gb.
- Book: Agier. Michel. Classes ouvrières d'Afrique noire: études réunies et présentées par M. Agier, J. Copans et A. Morice. Copans. Jean. Morice. Alain. 1987-01-01. KARTHALA Editions. 978-2-86537-168-6. fr.
- Web site: Tunisian Baklouti Peppers. 2021-01-05. Specialty Produce. en.
