Chile Peppers

by Dave Dewitt

  de Orta, Garcia (Portuguese chronicler)

  de Oviedo, El Capitán Gonzalo (explorer)

  de Sahagún, Bernardino (author on classic work)

  De Schlippe, Pierre (research officer), on wild chiles

  De Zhuang International (hot pot restaurants)

  deer (animal), meat source for Mayas

  del Castillo, Bernal Diaz (early writer on food markets)

  Del Freo, Marco (chilehead), tour through spicy Italy

  DeWitt, Dave (‘Pope of Peppers)

  Dobie, J. Frank (Western writer), on beans

  Duminy, Johanna

  Dutch East India Company (South Africa)

  Emory, William (chief engineer)

  enchilada, world’s largest

  England and cuisine of curries

  —curry restaurant tours

  —Malaysian banquet feast (Suffolk)

  Escoffier (famous French chef)

  Eshbaugh, Dr. W. Hardy (botanist and chile expert)

  espelette pepper (Basque country)

  —culinary history

  —spice for drinks and food

  Estrada, Robert and world’s largest enchilada

  Estrada, Tomas Gonzalez (habanero breeder)

  Ethiopia

  —awaze (thin hot sauce)

  —berbere and wat

  —uniqueness of curry traditions

  ethnobotanists, on chile as “tolerated weed”

  “evil eye” legend of

  ‘Facing Heaven’ chile

  feasts, chiles used in rituals

  Fiery Foods Festival

  —Australia travel narrative

  —early days of convention shows

  Fisher, M. F. K. (food author), on curry spice

  Font, Pedro (Spanish settler in Arizona)

  food markets (Tlatelolco plaza)

  France

  —Espelette pepper, history behind

  —fiery chile pepper tour

  Fritz, Lorenzo, on using chiles for spiritual cleansing

  Fuchs, Leonhard (German professor), on paprika

  Galapagos Islands, appearance of chiles

  Garcia, Fabian, developer of New Mexican chile

  Garcilaso de la Vega “El Inca” (Inca historian)

  Gerber, Hilda (food expert), on sambal

  Gerlach, Jeff and Nancy (world travelers)

  —Cosa Rica fiery foods adventure

  ginger rhizome, connection with capsaicin

  Graham, Dr. David (researcher), on capsaicin study

  Grant, Eddy (reggae singer)

  Gray, John (chef at Ritz-Carlton Hotel)

  Greco, Anna (competitive eater)

  Greer, Anne Lindsey (food expert), on ‘Sonoran style’

  Grolyer, E. De (chili scholar), on Texas chili con carne

  Guatemala

  —Carne en Jocón (recipe for spicy beef)

  —Chile de Cobán (piquin variety)

  Guinness Book of World Records, chile contest

  gumbo (Creole stew)

  Gumfudgin, Ormly (World Chili Ambassador)

  Guntur (Southern India), hottest chile city

  habaneros

  —Bajan seasoning

  —Belize travel adventure

  —cookbook

  —Costa Rica and growing large scale

  —growing

  —Habanero Nector pressed

  —hot sauces

  —introduction into Australia

  —mash

  —recipes

  —Rica red variety

  —Yucatán travel adventure

  Hachten, Harvey (Malay cookbook author)

  —on tajines

  Halász, Zoltán (author), on paprika

  harisssa (North African condiment)

  Harris, Jessica (author of Tasty Brazil)

  Harris, T. George (writer), chiles as diet food

  Hatch chiles

  —festival honoring

  —myth of

  —Whole Foods and ‘Pueblo’ chiles

  Hatch, Peter J. (author and Monticello gardener)

  hearts of palm, visit to Costa Rica processing plant

  Heath, Jackie (Lottie’s hot sauce)

  Helms, Mary (scientist), use of chiles for trances

  Hess, Karen (culinary historian), hot peppers in Virginia

  Heyerdahl, Thor (Pacific explorer), chiles and Polynesia

  Hindu beliefs, and use of curry in ceremonies

  hot sauces

  —British hot sauces

  —Caribbean reginal varieties

  —habanero based

  —Indian hot sauces

  —Jamaican jerk sauces

  —Melinda’s Hot Sauce

  —New Mexico and use of chiles

  —oleoresin capsicum extracts

  —Prime Minister’s hot sauce

  —Royal Castle hot sauce

  —Tabasco Sauce

  —three chile pan sauce

  —tour of Barbados “factories”

  Hudgins, Sharon (food expert)

  huitlacoche (edible fungus)

  Hun, Chao (ancient poet), poem on spices

  Hungarian paprika. See paprika

  Incas (ancient civilization)

  —chiles as currency

  —daily meals, how prepared

  —diversity of agricultural crops

  —legacy of chile cuisine

  —non-food uses for chiles

  —role of chile peppers

  India and chile cuisine

  —banquet dishes

  —domestic cultivation of chiles

  —foreign invasions

  —Indian chutneys

  —role of spices

  —Southern India as starting point

  —tandoori cooking

  —travel highlights of festivals

  —varieties of Indian chiles

  —Vindaloo cooking

  Indonesia and chile peppers

  —Dutch influence on restaurants

  —sauces

  International Chili Society

  Italy

  —peperoncini chili peppers

  —pizza with tomato sauce

  —travel food adventure

  Jaffrey, Madhur (Indian chef and author)

  Jaipur (British curry restaurant)

  jalapenos

  —chile breeders

  —competitions and festivals

  —featured

  —salsa recipe

  —stuffed jalapeño rings

  Jamaica

  —Jamaican Jerk Pork (recipe)

  —jerk sauces

  —jerk spices

  —Scotch bonnets and Country peppers

  jambalaya

  Japan chile cuisine

  —spicy snacks

  Japanese santaka (Thai chile)

  Java, use of sugar in chile dishes

  Jefferson, Thomas (founding father), hot peppers

  Jenne, Jeremiah (early writer), on chiles in China

  Johnny’s Food Haven (T & T restaurant)

  kari (leaves of the curry plant)

  Kashmiri chiles (Thai chile)

  Kelly, Isabel (author), on chile folklore

  Kenya, chile dish Kima

  Kino, Father (Jesuit Priest), early settler to Arizona

  Kloss, Jethro (author Back to Eden), on capsicum

  Kochujang (Korean chili paste)

  Korea (South) and chile pepper cuisine

  —major Korean cultivars

  Kruger National Park (South Africa)

  Kuei Tung, Brian (trade minister)

  lamb kebobs

  lamb, roasted leg of

  Landry, Scott (Cajun cuisine chef)

  Lang, George (food expert), role of Hungarian paprikas

  langur monkeys (India), fondness for Indian food

  Laos, fresh chiles (mawk mak pbet)

  Latin America, arrival of Spanish

  Lee, Karen (author and chef), popularity of chiles

  Leipoldt, C
. Louis (South African poet), food history

  Lentz, Dr. David (botanist), on Cerén chiles

  Ligon, Richard (author on history of Barbados)

  Liten, Joe (pepper importer)

  Louisiana (US), Creole and Cajun cuisines

  Lutz, Arlene (chef), Costa Rica cooking show

  MacCormack, Carol (anthropologist), on palaver sauce

  MacNeish, R. S. (archaeologist), on history of chile seeds

  maize (corn), evidence of domestication

  malagueta peppers

  Malaya, legacy of chile cuisine

  Malaysia. See also Singapore

  —influence of Indonesian cuisines

  —satays

  marinades, recipes 86

  Markuson, Chris, on ‘Pueblo’ chiles

  masala (Indian spice mixture)

  Mayas and chile peppers, legacy of

  —ceremonial uses of chiles

  —cochinita pibil (recipe)

  —food habits of Mayan civilization

  —how chile meals are prepared

  —indigenous people and

  —Jocón

  —spicy beverages

  Matheson, Lloyd (chemist), on inhaling toxic fumes

  McClean, Pat (L. G. Miller Import and Export)

  McIlhenny, Edmund (first patent on Tabasco Sauce)

  McIlhenny, Paul (Tabasco Sauce maker)

  medical benefits of chiles

  —anti-bacterial properties of

  —cancer cure?

  —cures stomachaches

  —fiber and starch for diet

  —folk remedies

  —low-sodium diet

  —lowers cholesterol

  —New World uses discovered

  —panacea effect

  —Vitamins A and C

  —weight management (low calories)

  Meakin, Budgett (traveler to North Africa), couscous recipe

  Mendocino Codex, famous codices with chile mentions

  Mesfin, Daniel J. (author), on Ethiopian cuisine

  Mexico and Mexican cuisine

  —chile peppers in diet

  —chile seeds discovered in excavation

  —early pungency chart

  —history of Mexican cookery

  —legacy of the Mayas

  —legend and lore around chile peppers

  —recipes

  —spicy travel adventures

  —why most popular cuisine in US

  Miller, Mark (author and chef)

  Millward, Robynne (editor and publisher)

  Minshall, Peter (Trinidadian cuisine)

  Mohenjo-Dara (Indus Valley), ancient spices grown

  mole sauces

  —competitions

  —Mexican chiles used

  —Mole Poblano (classic recipe)

  Monaco, Enzo (Italian Pepper Academy)

  Monte, Albán, early Mexico

  Monteiro, Angola Joachim (early trader), on wild chiles

  Morera, Jorge (chile expert)

  Morocco (Kasbah), Chicken Jajine meal

  ‘Mosco’ chile (Colorado)

  Mozambique and piri-piri

  Mumbai (India), culinary tour

  Muro, Angel (cookbook author), on paprika

  Nabhan, Dr. Gary (ethnobiologist), on chiltepíns

  Nando’s (hot sauce and international grocery)

  —peri-peri sauce

  National Maritime Museum (Australia), banquet meal

  Nee, Dr. Michael (curator Botanical Garden), chile peppers

  Nepal and Nepalese foods

  New Mexican chile pepper

  —cultivar, how developed

  —emphasis on sauces

  —featured

  —SHU measured

  —types of chiles used in cooking

  New Mexico and chile peppers

  —Chimayo and Española varieties

  —cultivation of chiles

  —Fiery Foods chile convention

  —Rezolex processing plant

  Santa Fe and Las Cruces (chile cities)

  New Orleans (Louisiana)

  —history of Tabasco Sauce

  New World, and chiles as major spice

  Nigeria and curry dishes

  North African curries

  —tajines (earthen cookware)

  —Tunisian curry mixture

  —variety of spices and herbs used

  NuMex chiles (New Mexico State University)

  —‘NuMex Centennial’ (Capsicum annuum), featured

  Oaxaca, variety of chile moles

  ocopa (potato dish)

  Old Borunda Café (first Mexican restaurant)

  oleoresin capsicum

  —food processing uses

  —manufacturing process

  —non-food uses for extracts

  —pepper sprays

  —SHU rating

  Oñate, Capt. General Juande (founder of Santa Fe)

  “Organoleptic’ (defined)

  Ortega, Emilio (chile grower)

  Osuna, Pedro (chile exporter)

  paan (liquor made from Piper leaf)

  Pacific Islands and chile history

  Pakistan, chile peppers and

  pakoras, how made

  palaver sauce

  Pálfy brothers of Szeged

  palm oil, used in sauces

  Panama peppers

  paprika

  —capsaicin and

  —celebrating with festivals

  —condiment, how processed

  —dried and threaded onto strings

  —early history and growing popularity

  —espelette pepper as substitution

  —folklore surrounding 148

  —how paprika conquered Hungary

  —Hungarian goulash (gulyās bongrois)

  —major countries growing

  —oleoresin capsicum and

  —pimentón picante, spicy Spanish version

  —pungent and hot varieties

  —Vitamin C source

  Patraj Roti Shop (San Juan, P. R.)

  peanuts, use of in Peruvian cuisine

  peccary

  Pendergrast, Sam (author) on Texas red chili

  peperoncini (Italian chile pepper)

  —eating contest

  —history of

  —Peperoncino Festival (Italy)

  —travel adventure in Italy

  —varieties of

  peri-peri (chile pepper)

  —African bird’s eye chile, featured

  —Peri-Peri Nutty Chicken

  —PERinaise (hot mayonnaise)

  —tour of experimental chile field

  —travel adventure in South Africa

  Perry, Linda (scientist), on domestication of chiles

  Peruvian stuffed rocotos (recipe)

  Pfefferkorn, Padre Ignaz (German Jesuit)

  —on Chiltepín

  Philippines, chiles introduced

  Pickersgill, Barbara (ethnobiologist), on chiles

  pili-pili (African devil chile)

  —commercial cultivation of

  —history of North African conquests

  —Portuguese traders and

  pimentón. See also paprika

  —chorizo sausage (recipe)

  —tapas (pimientos de padrón)

  Pimentón de La Vera (smoked paprika)

  piquins, recipes using

  piri-piri (Portuguese chile)

  —African chiles, use of

  —hot sauce (national dish of Mozambique)

  —sauces made using

  Pizza Margherita (tomato sauce pizza)

  poblano chiles (Mexico)

  Polo, Marco (world explorer)

  pomodori (tomatoes)

  Portuguese (traders and explorers)

  —influence on African cuisine

  —influence on curry

  —role in spread of chile cuisine

  —Spice Islands and

  pottery, use in grinding chile peppers


  —archeological evidence for

  Powis, Terry (anthropology professor), on pottery evidence

  prik (Thai chiles)

  Primal Cheeseburger, The (Rozin)

  pubescens species (defined)

  ‘Pueblo’ chiles (Colorado)

  —festivals celebrating

  —growth habit of

  —how different from New Mexican chiles

  —plant selection process

  —Superbowl bet

  —Whole Foods (grocery chain), and

  pungency, and using genetic mutations to increase

  Purseglove, J. W. (author of Spices)

  Quieros, Ricardo (University of Costa Rica)

  Rajah, Carol Selva (food writer), on Malaysian cuisine

  Rajasthan Painting Development School (India)

  Recipes (Chile Cuisine)

  —Berbere Paste

  —Bobotie (South African ground meat dish)

  —Caldillo (low-sodium soup)

  —Callaloo (Bright Green Soup)

  —Cape Malay Fresh Curry Paste

  —Carne en Jocón (spicy beef)

  —Chicken Basquaise with Espelette Piperade

  —Chicken and Beef Satay with Peanut Sauce

  —Chicken Tikka Masala

  —Chiles Rellenos (Classic)

  —Chili Queen’s Chili

  —Chorizo Sausage

  —Classic British Mustard Sauce

  —Cochinita Pibil (pork)

  —Creole Pumpkin Soup

  —Eggs Bemedoct Arnold with Hollandaze Sauce

  —Enchiladas Suizas (Swiss Enchiladas)

  —English Horseradish Sauce

  —Fried Flying Fish

  —Great Montezuma, The (alcoholic beverage)

  —Green Corn Tamales

  —Harrisa Sauce

  —Herb Saker (chile seasoning)

  —High “C” Salsa

  —Indonesian Mutton Soup

  —Jamaican Jerk Pork

  —Jungli Maas (lamb with chiles)

  —Kimchi (fermented cabbage)

  —Lamb Vindaloo

  —Louisiana Crawfish Boil

  —Low-Sodium Chile sauce

  —Madras Curry Powder

  —Mango Chutney

  —Mole Negro Oaxaqueño

  —Mole Poblano Sauce (Classic)

  —Mole Sauces

  —Nasi Kunyit (yellow rice) with Prawns

  —New Mexico Green Chile Sauce

  —New Mexico Red Chile Sauce

  —Pakoras (Indian snack), Shikardadi-style

  —Penne All’Arrabiata (spicy)

  —Pepper Sauce (Johnny’s Food Haven)

  —Pepper Sauce (Piperade)

  —Peruvian Mixed Seafood Ceviche

  —Pickled Bonny Peppers

  —Pico de Gallo Salsa

  —Pinto Beans

  —Piri-Piri (African Hot Sauce)

  —Potatoes with Chile Colorado

  —Prime Minister’s Hot Sauce

  —Ramesar Curried Mango

  —Red Achiote Marinade

  —Red Chile Oil

  —Red Chile Sauce

  —Red Snapper Céviche

  —Roasted Leg of Lamb (Three Chile Pan Sauce)

  —Royal Castle Fried Chicken

  —Royal Thai Beef Curry