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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)
