Chow-chow is regionally associated with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Pennsylvania chow-chow, known by the Wos-Wit brand, is generally much sweeter than the southern varieties.[citation needed]
The term "chow-chow" is reportedly based on the French word chou for cabbage.[citation needed] Others[who?] claim a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India. The name is sometimes used interchangeably with piccalilli.
The term "chow-chow" is reportedly based on the French word chou for cabbage.[citation needed] Others[who?] claim a connection with Chinese cuisine as an origin. A further possible source of the name is the ingredient chayote, which is itself known as chow chow in India. The name is sometimes used interchangeably with piccalilli.
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