Chile Peppers

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Chile Peppers Page 39

by Dave Dewitt


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  INDEX

  The index that appeared in the print version of this title was intentionally removed from the eBook. Please use the search function on your eReading device for terms of interest. For your reference, the terms that appear in the print index are listed below

  Africa and chile peppers

  —birds as cultivators of wild chiles

  —chile production by leading producers

  —hottest varieties

  —hundreds of names for chiles

  —pili-pili, history of

  —spread of chiles in West Africa

  African bird’s eye pepper (peri-peri)

  —featured

  —growing

  —how processed

  —pungency of

  aji (Capsicum baccatum)

  —aji salsas

  —chile from the Andes

  Albuquerque, Afonso de (Portuguese conquistador)

  Ali Baba (Trinidad & Tobago restaurant)

  alligator, popular Cajun dish

  Americans

  —Rozen Theory (drive for spice in our vegetables)

  —spiciest city in the US

  —why chile peppers are so popular

  Amsterdam (Indonesian food cuisine)

  Anand, Sanjay and Reena (wedding producers)

  Anaheim chile. See New Mexican chile

  ancho/poblano chile

  —ancho (dried), featured chile

  —favorite of Mexico

  —mole poblano

  —stuffed seedless ancho chiles (recipe)

  —Tex Mex cuisine and

  Anderson, E. N. (Chinese food expert)

  Anderson, Dr. Jean (chile expert and author)

  annuum-chinense-frutescens complex

  annuum species

  aphrodi
siac qualities of chiles

  —early explorers and

  —“Spanish fly,” reputed qualities of

  Arawak Indians (extinct Caribbean tribe)

  archaeological discoveries (Ancient Maya)

  Archuleta, Daniel (NASA engineer)

  Arequipa (Southern Peru), fiery food city

  Arizona, chile history

  —role of Spanish missionaries

  —Sonoran style

  —Tucson as Mexican food capital

  atjar (homemade chutney)

  Athenaeus (ancient Greek writer), on curry-style cookery

  Australia

  —book signing by Dave DeWitt (author)

  —Fiery Foods Chile Festival

  —spice trade and chile history

  Aztecs, chile legacy

  —arrival of Spanish and impact on

  —beverages using chiles

  —chocolate, importance of to history and culture

  —mole poblano

  —religious rites

  —tlatonile (recipe)

  —variety of chiles grown

  bacanora (Mexican moonshine)

  baccatum species, defined

  Baghdad (Iraq), chili cookoff

  Bahamas, tour of local food

  —Flying Fish (Bajan specialty)

  —Jerk it (restaurant)

  —Sandy Lane (resort)

  Baker, Cindy (chile expert)

  Bangladesh, and the spread of chiles

  Barbados

  —bonney peppers (travel narrative)

  —Cheapside Market

  —tour of hot sauce factories

  Bartolo, Dr. Michael (professor), on ‘Pueblo’ chile craze

  Batavia (Dutch spice-trading ship)

  beans, importance in Tex-Mex cuisine

  bears

  —Indian bear (India)

  —South African bear

  Belize and Yucatán, travel adventure

  Benghiat, Norma (cookbook author) on Scotch bonnet

  Bensinger, Marlin (analytical chemist), on capsaicin

  berbere (Ethiopian spice blend)

  —Berebere paste (recipe)

  beverages

  —Australian chilli wine

  —chilote (fermented agave pulp)

  —Great Montezuma, The (alcoholic beverage)

  —spicy beverages

  —xocolatl (hot chocolate)

  ‘Bhut Jolokia’

  bibliography

  bird’s eye chile (India)

  “bird peppers”

  —Brazilian bird peppers

  —grown by George Washington at Mount Vernon

  —grown by Thomas Jefferson at Monticello

  —Thai bird pepper

  birds as wild chile pepper cultivators

  black peppercorns (Costa Rica)

  Blackmore, Chris and Chiu (Malaysian restaurant/B&B)

  blatjangs (Indian chutney)

  bobotie (South African spice meat pie)

  bonney peppers

  —recipes featuring

  —travel narrative (Barbados)

  boondi (simple fried bread)

  Bosland, Dr. Paul (chile breeder)

  boudin (spicy pork sausage)

  Bowen, T. J. (author of Central Africa)

  Brazil and Brazilian cuisine

  —Brazilian bird peppers

  —capsicum chinense

  —chiltepín (C. annum var glabriusulum)

  —Chinense seeds

  —habanero and

  —reasons for popularity of chiles

  bredie (spiced-up stew)

  Brennan, Jennifer (Thai-food expert)

  Brown, Linda (author), on Cerén cuisine

  Bryden, Lynn (anthropologist), in Ghana quick stew

  Bulgaria, introduction of paprika into cuisine

  Burma, spread of chile peppers

  Burton, Sir Richard (world traveler and author)

  C. baccatum (“aji” chile)

  C. chinense

  —Brazilian chinense

  —defined

  —domestication of

  —featured pepper

  —“Mumbasa” and “Uganda” varieties

  —seeds

  C. pubescens (rocoto)

  —pungency of

  —range of

  cabbage, important South Korean staple

  Cajun cuisines

  —differences between Creole and Cajun

  —popular Cajun dishes

  California (US), early days of chile cookoffs

  Cameron, Verney Lovett (author), on African chiles

  Campbell, Bernice (vendor Ocho Rios Market)

  capsaicin

  —alkaloids, role they play

  —animal repellent use

  —capsaicin receptors

  —chemical structure of

  —food processing uses

  —measuring the heat

  —medical properties of

  —oleoresin capsicum and

  —psychotropic nature of capsaicinoids

  —studies

  —toxicity of capsaicinoids

  —uniqueness of Capsicum species

  Capsicum annuum (India)

  Capsicum frutescens

  —African bird’s eye chile

  Capsicum species

  —capsicum expo (China)

  —Gulf of Mexico, strain grown

  —history of domestication

  —Indian chiles

  —legends surrounding

  —mutations for added pungency

  —toxicity of capsaicinoids

  Carib Indians

  Caribbean

  —clash of cultures with European influences

  —diversity of cuisine

  —influence of slaves from West Africa

  ‘Carolina Reaper’

  Catholic Church, and paprika

  CATIE (habanero research center)

  cayenne pepper, featured

  —origin of

  Central America, domestication of C. Chinense species

  Cerén (El Salvador)

  —chile pepper discoveries

  —cuisine

  —discovery and excavation of

  —prehistoric chile cuisines

  Chaco Canyon (New Mexico), chiles and

  Chanca, Dr. Diego (doctor for the Columbus expedition)

  Chapman, Pat and Dominque (curry experts)

  Chicken Paprikash (famous paprika dish)

  chile con carne (red chili)

  —celebrity affiliations

  —chile cookoffs

  —Tex-Mex creation

  chile de Cobán (piquin variety)

  chile eating competitions

  —how originated

  —Jalapeño competition

  chile peppers

  —bad reputation of

  —casting spells

  —chile festivals

  —chiles as a trend, not a fad

  —competitive eating contests

  —dark side of chile lore

  —decorative uses of

  —earliest cultivation sites

  —economic impact of

  —explorers first contact with chile cultures

  —gardening, as popular hobby

  —history behind their domestication

  —legend and lore

  —magical powers of

  —marketing using “warm fuzzy”

  —measuring heat (Scoville Heat Unit)

  —medical benefits explored

  —non-food products, variety of

  —origin in New World

  —ornamental

  —study on spices and chile peppers

  —use of by high-vegetable cultures

  —use as food tribute items

  —why chiles conquered America

  —why psychologically addicting

  —why we love hot chiles

  chile pepper seeds

  —Christopher Columbus forward

  —do
mestication of

  —earliest dates cultivated

  —storing cryogenically

  chile pods

  chile sauces. See hot sauces

  Chiles Rellenos (recipes)

  chiltepín (C. annuum var. glabriusculum)

  —history of domestication

  —legend and lore

  —profile of

  —travel to the Village of the Dawn

  —wild chiltepin, how spread

  Chili Appreciation Society (CASI)

  China and chile cuisine

  —Chinese Capsicum Expo

  —early spice (Fagora), pre-chiles

  —history of chile peppers

  —Hunan, importance of

  —why popular in Western China

  chocolate in Aztec and Maya cultures

  —drinks, including recipes

  Chopra, R. N. (expert on Indian cuisine)

  Choudhury, Shuhan and A. H. (owners of Eastern Eye)

  Christie, Robert H. (British Army Officer)

  “churrascos” (BBQ skewered meat)

  Claiborne, Craig (cookbook author), on paprika

  Clusius, Carolus (Dutch botanist), on Indian chiles

  Cobo, Bernabé (naturalist/historian)

  Coetzee, Renata (South African cookbook author)

  Colorado (US)

  —‘Mirasol’ chiles

  —‘Pueblo’ chiles

  Columbia (South America), aji chiles

  Columbus, Christopher (explorer)

  —discovery of chiles

  —paprika, influence in spreading

  —peperoncini of Italy

  —piri-piri pepper

  —Scotch bonnet, spread of

  Congo peppers

  —Shadow bennie green sauce

  —Trinidad and Tobago, travel adventure

  Conneau, Captain Theophilus, on palavar sauce

  Cooke, Dr. Peter (NMSU researcher)

  Cornell University studies, chile peppers and spices

  cornmeal (ground) and Mayan cuisine

  Cortés, Hernan (Spanish conquistador), on food markets

  Costa Rica, travel adventure

  —blandness of food

  —variety of birds

  Country peppers (Jamaica)

  couscous (North African), recipe

  cows as sacred animals

  Coyle, L. Patrick (curry historian)

  crawfish boil

  Creole cuisine

  —differences from Cajun cuisine

  cross-cultural cuisines

  curry, (spice)

  —Britain’s curry cuisine

  —curry paste (recipe)

  —etymology of curry

  —400 years of foreign invasion

  —Madras curry powder

  —most basic ingredients to qualify

  —Nigeria curry dishes

  —North African curries

  —palm-oil chop

  Dave’s Insanity Sauce (super-hot sauce)

  de Acosta, José (Jesuit priest)

 

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