Ottoman cuisine also incorporates many New World foodstuffs, which contributed to the development of the cuisine's unique character as compared to its predecessors and its neighbors. Turkey ("tavuk-ı hindi") was such an ingredient, as were haricot beans and cayenne pepper, introduced to Ottoman cuisine in the 19th century. Also from the Americas were potatoes, tomatoes, pumpkin, corn and zucchini. Although tomatoes had entered the cuisine by the 1690s, they don't appear to have enjoyed the popularity that they do in modern Turkish cuisine. The 19th-century Ottoman cookbook "Melceü't-Tabbahin" includes tomatoes in only a handful of recipes.