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A World of Chile Peppers, Spicy Foods, and Barbecue |
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Pepper Profiles: All about Chiles, and more
The Most Complete Search for Chilli Varieties by Mark McMullan Mark McMullan describes his labor of love, the most complete database of chilli varieties, with more than 3700 listed.
The Scotch Bonnet Peppers of Jamaica by Jessica McCurdy Crooks Jamaican author Jessica McCurdy Crooks gives us an intimate look at her country's favorite chile.
Pepper Profile: Jolokia by Harald Zoschke Recently crowned "The Hottest Chile in the World," the Jolokia varieties are interspecific hybrids from Assam, India.
Herbie's Spice World, Part 1 by Ian "Herbie" Hemphill "Pepper" is the most confusing name that has ever been given to a spice. The problem is that there are too many spices referred to by that word.
Herbie's Spice World, Part 2 by Ian "Herbie" Hemphill In part two of the pepper story, we have a look at some other spices commonly referred to as pepper. The first two, cubeb pepper and long pepper are related to the true vine pepper (Piper nigrum) we discussed before, while schinus, Sichuan and mountain pepper are unrelated.
Pepper Profile: Ancho/Poblano by Dave DeWitt This chile is a pod type of the annuum species. The name ancho means 'wide,' an allusion to the broad, flat, heart-shaped pods in the dried form. The fresh pod is called poblano.
Pepper Profile: Chipotles by Dave DeWitt Smoked chiles had their origin in the ancient civilization of Teotihuacan, north of present-day Mexico City. It was the largest city-state in Mesoamerica and flourished centuries before the rise of the Aztecs.
Spice Profile: Peppercorns by Dave DeWitt "Pepper," wrote Plato, "is small in quantity and great in virtue." First mentioned in Indian writings more than 3,000 years ago, it was beloved by the Greeks and was the spice favorite of ancient Rome.
Pepper Profile: Pasilla by Dave DeWitt In Spanish, pasilla means "little raisin," an allusion to the dark brown pods of this type. In California the ancho is sometimes called pasilla, causing much confusion.
Pepper Profile: Pubescens Species by Dave DeWitt Pubescens is the only domesticated Capsicum species with no wild form; however, two wild species, C. cardenasii and C. eximium, are closely related.
Pepper Profile: Habanero by Dave DeWitt Habaneros and their kin are varieties of Capsicum chinense, which is one of the five domesticated species of peppers. As is true with the rest of the peppers, the nomenclature of the chinense species is highly confusing.
Pepper Profile: Cayenne by Dave DeWitt Cayenne is a pod type of the annuum species, and there are many cultivars, or varieties that are grown around the world. However, the cayenne you buy for use in capsules and cooking may not be made from the cayenne pod type--in fact, it probably is not.
Pepper Profile: Fatalii by Harald Zoschke The blistering hot 'Fatalii', originally from Central Africa, is a member of the Chinense species and a relative of the habanero.
The Habaneros of Yucatán by Dr. Tomas Gonzalez Estrada Our first complete article on Yucatecan habanero cultivation, with 7 recipes from Nancy Gerlach.
The Australian Chile Test by Brian Ruddell Brian Ruddell, a New Zealander studying in Australia, reports about HPLC pungency tests that he performed on various chiles as well as a famous hot sauce.
Pepper Profile: Frutescens Species by Dave DeWitt and Paul W. Bosland Tabasco is probably the best-known chile of this species.
Pepper Profile: Baccatum Species by Dave DeWitt Familiarly termed "ají" throughout South America, this species includes some interesting varieties.
A Date with Datil Peppers by Suzanne Hall About one of Florida's best kept little secrets, the Datil pepper, unique to the old city of St. Augustine.
2001 Scoville Heat Levels Reported by Dave DeWitt The Chile Pepper Institute of New Mexico State University has reported on the pungency levels of some of the chile varieties grown in the 2001 Demonstration and Teaching Garden. You'll be surprised at some of the results.
Pepper Profile: Bell Peppers by Dave DeWitt Most of them are not pungent at all, yet they belong to the Capsicum genus.
Pepper Profile: African Birdseye by Dave DeWitt The pungent pods are a major cash crop in some African countries, where this incredibly hot variety is grown mostly for heat.
Pepper Profile: Paprika by Dave DeWitt In the U.S., the term paprika simply means any nonpungent red chile, but Europe - especially Hungary - paprika has much greater depth.
Pepper Profile: Jalapeño by Dave DeWitt Find out more about this versatile chile we all love.
Pepper Profile: Serrano by Dave DeWitt This hot chile is popular in Mexico - learn more about it, including a sizzling salsa recipe.
Pepper Profile: Piquin by Dave DeWitt Piquins are hot little devils - read about the plant, agriculture, legend & lore, as well as its culinary usage.
Pepper Profile: New Mexican Varieties by Dave DeWitt Dave's Report about the famous Chiles of his Home State, complete with mouthwatering Recipes.
Piment d’ Espelette: The Beloved Basque Chile Pepper by Dave DeWitt Dave DeWitt takes you to the Basque region of southwest France, where a little known chile has gained controlled-name status, much like Champagne sparkling wine and Roquefort cheese. That chile is piment d’ Espelette, or the Espelette pepper, and it has become a cultural and culinary icon in that part of the country.
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