I was looking forward to some real Capsicums, fresh from the bush and oozing their pungent piperine. – James Street (1903–1954), “The Grains of Paradise” [a little altered &mdas
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses. – Joel Robuchon

