Pikliz

Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers.[3][4][5] It is often seasoned with garlic and onion and pickled in white vinegar.[3] The spicy dish is very commonly served on the table along with other dishes to enhance the flavor.[4] It is useful for cutting through the greasiness of fried foods such as griot (fried pork), tassot (fried beef), or bannann peze (fried plantains) and enhancing rice and beans.[3][6] The name of the dish itself may be based on the French word piquer which means 'to sting'.[6] It has traditionally been produced at the household level but it is increasingly produced industrially as the number of Haitians living abroad also increases.[7]

Pikliz
Pikliz
Alternative namesPicklese, Pickled scotch bonnet peppers, Haitian kimchi, Haitian slaw[1][2]
TypeCondiment
Place of originHaiti
Main ingredientsScotch bonnet peppers, carrots, onions, bell peppers, vinegar

See also

References
Wikimedia Commons has media related to Pikliz.
  1. Raichlen, Steven, ed. (2008). The Barbecue! Bible. p. 461. ISBN 9780761149446. Retrieved 22 May 2017.
  2. Green, Nadege (January 23, 2020). "Pikliz: A Spicy Haitian Condiment Gets A Lot of Love In South Florida's Food Scene". WLRN. Miami, Fl.
  3. Clark, Melissa (2015-03-06). "Haitian Griot Is a Postcard From the Caribbean". NYTimes.com. Retrieved 2017-04-09.
  4. Mirta Yurnet-Thomas (1 August 2003). A Taste of Haiti. Hippocrene Books. p. 46. ISBN 978-0-7818-0998-6.
  5. Michael R. Hall (12 January 2012). Historical Dictionary of Haiti. Scarecrow Press. p. 74. ISBN 978-0-8108-7549-4.
  6. Wharton, Rachel (2014-09-22). "Pikliz: In a Jar, a Taste of Haiti". Edible Brooklyn. Retrieved 2017-04-09.
  7. Louis-Jean, James; Sanon, Debbie; Louis-Jean, Kevin; Sanon, Nicole; Stvil Louis-Jean, Ruthonce; Thomas, Michelle Luvy (2021-04-09). "Valorization of pikliz: a spicy meal garnishment in Haitian cuisine". Journal of Ethnic Foods. Springer Science and Business Media LLC. 8 (1). doi:10.1186/s42779-021-00077-5. ISSN 2352-6181.


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