Questions and Answers - Pique Seasoning, Piquant Seasoning

Questions & Answers - Pique, Piquant Seasoning

Question:

I have a copy of The Gold Cook Book by Louis P. DeGouy and am reading it through. It has a lot of nice information, both historical and culinary. It is copyrighted 1948.

One problem I have though, is that many of his recipes include the ingredient - "Pique Seasoning." Is this something like Kitchen Bouquet? I cannot find a definition on the 'net.' DeGouy doesn't explain it and uses the term as though it is common knowledge. If you can tell me what this is, it would be a great help to me. DeGouy uses it in a great many of his recipes. Thank you very much. - Chez Phill (10/28/01)

Answer:

Pique: a condiment - pique a spicy hot sauce used as a condiment, containing a vinegar base, hot chili peppers , herbs and usually flavored with tropical fruits i.e. pineapple, mango-habaneras, etc

The Oxford English Dictionary defines "piquant" foods as "pleasantly stimulating or disquieting." The ability to aggravate a body affably is almost singular to capsicum, the genus of peppers ranging from bells to cayenne to habaneras. Along with heightening the sensuality of taste, the stimulating heat of chiles can thin your blood, make you sweat, heal your wounds, and ease your pain.

Feedback:

I have just found out that "Pique Seasoning" was a meat-free liquid compound made of vegetable protein derivatives, water, salt, yeast, vegetable extract, and spices. In the 1940s, it was widely used as a flavor amplifier, but it is no longer on the market. I have been assured that Kitchen Bouquet or some like product could be used in it's place. I just thought I would let you know. I also wanted to thank you for your efforts in answering my query. Gratefully Yours - Chez Phill