There are five major species of chile peppers and thousands of varieties, in a wide range of sizes, shapes and colors. Even experts disagree about how many there actually are. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.
This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through dozens of chiles and provides absorbing information on everything from the historical and geographic origins of chiles to information on the Scoville scale (which measures the hotness of a chile and was invented by Wilbur Scoville) to the health benefits of chiles and finally, 250 delicious and inventive recipes.
Full color throughout, this book takes inspiration from chiles and embraces them with an enthusiasm that maximizes their true flavor potential. From fiery Tex-Mex inspired meals to savory and sweet Thai dishes, this incredible collection of recipes is sure to make you a lover of all things chile.
Many aspects of the chile are extremely confusing, from its historical misnomer (pepper) to the nomenclature of its many varieties, which even horticulturalists have difficulty sorting out. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.
According to horticulturist and capsicum expert Paul Bosland, the name is derived from the word chil, which comes from the Aztec dialect and refers to plants from the Capsicum genus. The “e” ending is the correct Spanish spelling. English linguists (who probably didn’t know any better) changed it to an “i.”
Although most people associate the word chile with hot peppers, in fact the word refers to capsicums in general, whether they are spicy or not. The word chili refers to the dish, as in chili con carne.
If I could, I would have my own cow. I just love them! But since I live in the city, I made do with “let’s pretend”. This timer, which I acquired on a visit to @farmhousecheeses – an artisanal cheesemaker in British Columbia – heads my windowsill barnyard. She always makes me smile
This traditional garlic soup from Castile may very well be what sustained Don Quixote in his windmill attacks. Continue reading
If you are looking for the perfect partner to serve with plain-Jane grilled or roasted meat or fish, this Italian version of fried potatoes with peppers is deliciously different. You can use any combination of sweet or even mildly hot peppers (throw in a hot banana pepper for more spice), but I recommend varying the colors for a pretty presentation.
Depending upon the source you consult, this roasted red pepper and walnut dip is Armenian, Arabian, Turkish or Syrian in origin. In any case, it is healthful, delicious and a welcome addition to any mezes platter. I like to serve it with warm pita bread or cucumber slices. If you are not meat-averse, this dip can also be used as a sauce for kebabs.
Nasi goreng is Indonesia’s national dish. At its simplest, it is cold leftover rice, seasoned with sweet soy sauce (kecap manis) and whatever leftovers and spices the cook has on hand. Often it is topped with a fried egg and served for breakfast. Of course, it can be much more elaborate, depending on the circumstances under which it will be served. My version leans toward simplicity, making it a quick and easy weekday meal.