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- Title:
- Pasitis & Labuyo
- Description:
- When Legaspi arrived to begin Spanish settlement in 1565 at Cebu, his cargo included 39 fanegas, the equivalent of over 2 cubic meters, of dried axi (pronounced AHI). Was it for trade and not just consumption by the pioneering settlers of Legaspi’s voyage? Would the dried chile have been planted in Cebu, Capiz and Manila during Legazpi’s stay? It became an ingredient in Philippine cuisine. Perhaps because sources of piquancy were limited to mostly raw gingers, garlic and a variety of onion. The exact Capsicum variety that arrived in 1565 has not been determined with surety. In the 1800s PASITIS (Capsicum minimum) was the sole chile documented by Fr. Manuel Blanco OSA. Only in Pampanga did the term LARA meaning chile survive by then, he speculated. Since at least 1613 LARA, chile, was used in Tagalog cooking. Pasitis (Capsicum fastigiatum Bl[anco]) is identified by Trinidad Pardo de Tavera in “Plantas medicinales de Filipinas” as the ahi of Cuba and Porto Rico.
- Subjects:
- Peppers Pasitis Lara
- Exhibition:
- 100 Philippine Food
- Source:
- Pasitis from the grand edition of “Flora de Filipinas” by Father Manuel Blanco (1779-1844) published posthumously as a series from 1877-1883.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Pasitis & Labuyo", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll138.html