Chile Peppers

by Dave Dewitt

  —Sanjay’s Jeera Chicken

  —Spiced Coconut Beef (Rendang)

  —Squash Stew (Spicy Calabacitas)

  —Steak á La Dave

  —Stuffed Jalapeño Rings

  —Stuffed Rocotos (Rocoto Relleno)

  —Stuffed Seedless Ancho Chiles

  —Tandoori Chicken

  —Tangy Chicken and Peanuts (Gong Bao)

  —Tournedos Con Salsa Chipotle

  —Venison Chops, Pepita-Grilled

  —Venison Steak with Juniper Berry

  —Xocolatl (hot chocolate drink)

  red chiles

  —drying method

  —red chile oil (recipe)

  —ristras (strings of dried red chiles)

  remoulade sauce

  Riley, John (editor and publisher), cooling down heat

  ristras (dried red cherries)

  rocotillo (Capsicum chinense), variety of

  rocotos, stuffed (recipe)

  Royal Castle Hot Sauce

  Sahni, Julie (Indian food expert)

  salad dressing, low calorie with heat

  Salins, Christine (Australian food editor)

  salsas recipes

  “salting,” ritual to cast spells

  sambals (hot sauce condiment)

  —Sumatra version (lado)

  San Pedro Atocpan (famous for mole poblano)

  santaka (Japanese chile pepper)

  satays

  —The Satis House (Suffolk, England)

  Scotch bonnet (Jamaican chile pepper)

  —how it gained hold in the Islands

  —Jamaica travel adventure

  Scovie Awards (Japan)

  Scoville, Wilbur (father of the SHU)

  seafood

  —ancient dishes (Mexico)

  —étouffée (seafood stew served over rice)

  —“fish chiles” marinade

  —flying fish

  —low calorie hot salad dressing

  —Monkfish with Chile Orange Oil

  —Peruvian mixed seafood céviche

  —red snapper ceviche

  —smoked king salmon with classic sauces

  —tikin xik (marinated grilled whole fish)

  SHU (Scoville Heat Units)

  —capsaicin and

  —chart showing chiles on heat scale

  —cooling down the heat

  —liquid chromatography and

  —measuring the heat

  —original ratings for chile peppers

  —Scoville Organoleptic Test

  seeds, sizes and collecting

  Serrano peppers (Mexico)

  Sheets, Dr. Payson (anthropologist Cerén)

  Sichuan style

  Singapore, travel adventure

  —culinary heritage

  —“dry” and “wet” markets

  Singh, Chattar (Indian chef)

  Singh, Dharam Jit (author Indian cookbooks)

  slavery (West Africa), influence on food culture

  —curries of Cape of Good Hope

  —sugarcane and slave labor

  —technique of jerking

  sodium content, chiles as low salt spice

  sofrito (hot sauce)

  Sonora (Mexico) and chiltepín harvest

  ‘Sonoran style’ (Arizona Mexican cuisine)

  Sopmi, Selat Elbis (owner London curry restaurant)

  “Sosaties” (curried kebabs)

  South Africa (travel adventure)

  —curries (called “ambrosia”)

  —hot sauces

  —mixture of styles (Dutch, English and Malay)

  —national landmarks

  South America chile peppers

  —reputation for medical remedies

  Southey, Trevor (Zimbabwe-born artist), on curries

  Southwestern (US) chile cuisine

  —Arizona chile history

  —Colorado ‘Pueblo’ chiles

  —New Mexico and cultivation of chiles

  —Southwest defined

  —Tex-Mex, advent of

  Spain and influence of Spanish paprika

  Spanish Conquest

  —influence on Mexico’s chile cuisine

  —Latin America, foods introduced

  spices

  —anti-microbial functions of

  —countries using most spice seasonings

  —most traded (black pepper and chile peppers)

  —why humans use

  Spiegel, Robert (Fiery Foods)

  squash (recipes)

  Sri Lanka, and curries

  sriracha chiles (Thai)

  Stein, Sylvester (editor), on chiles

  Suchilquitongo bowl (used for grinding)

  superhot peppers

  —Congo peppers

  —folk beliefs surrounding

  —genetic mutations to develop new varieties

  —hot sauces made from

  —oleoresin capsicum mash using

  Széchy, Margit (aristocrat), paprika seeds and

  Szent-Györgyi, Albert (discoverer of ascorbi acid)

  Tabasco Sauce

  —effect on stomach lining

  —history behind family recipe

  —travel adventure to see how made

  Taj Lake Palace Hotel (Udaipur)

  Taj Mahal (New Delhi, India)

  Taj Mahal Palace Hotel (Mumbai)

  tajines (stew cooked in earthenware pot)

  tamales

  Tello Obelisk (Peru)

  ten Cate, Peter (restaurant owner)

  Tex-Mex cuisine

  —beans and

  —most commonly used chile peppers

  —role restaurants played in development

  Texas (US), and chile cuisine

  —chile con carne cookoff

  —chile con carne (red chili)

  —first Mexican restaurant opens

  —love of jalapeños

  —Texan chilipiquin

  Thailand and chile cuisine

  —Bangkok as hottest chile city

  —curry dishes, most popular

  —popularity of Thai restaurants

  —Thai cuisine and nam prik

  Tindall, Robynne (food writer), on Chinese cuisine

  Tobasco red peppers. See also Tabasco Sauce

  Tohato (Japanese snack-food company)

  Tolbert, Frank X. (author and chile promoter)

  “tolerated weeds,” domestication of wild chiles

  tomatoes, early role in Hungarian cuisine

  tortillas, wheat

  torture by fiery heat, use of chiles

  tournedos béarnaise (recipe)

  Travel Adventures (featured)

  —Australian Fiery Food Festival

  —Bahan Cuisine in Bahamas

  —Congo Peppers of Trinidad and Tobago

  —Curry Tour in England

  —Fiery Foods in Costa Rica

  —Habaneros and Belize

  —Habaneros and Yucatán

  —How Paprika Conquered Hungary

  —Jamaican Scotch Bonnets and Country Peppers

  —Singapore Culinary Tour

  —Sonoran Chiltepín harvest

  —Spicy Adventure in Mexico

  —Tabasco Sauce (how made)

  —Texas Chili Con Carne

  Trinidad and Tobago, and chile peppers

  —Congo peppers adventure tour

  —diversity of cuisine

  —“evil eye” legend of

  —super hot peppers (folk beliefs)

  Tropico Gold Mine cookoff

  Tunisian curry mixtures

  Udaipur (Shikarbadi Hunting Lodge)

  Valcárcel, L. E. (historian), on chiles as currency

  Van der Post, Laurens (food writer)

  vegetables, why spicy seasonings are used

  venison (meat), recipes using chiles

  Vietnam and chile peppers

  —nuac cham (fish and chile sauce)

  Village of the Dawn (La Aurora), chiltep�
�n harvest

  vitamin A, and chile peppers

  vitamin C, and chile peppers

  von Jacquin, Nikolaus (Dutch physician)

  Washington, George (founding father), growing “bird peppers”

  wat (Ethiopian stew)

  water buffalo, cooking and preparation

  Waterfront Cafe

  Weil, Dr. Andrew, psychotropic nature of hot chiles

  West Africa, influence on Brazilian cuisine

  White, Colonel Maunsell (cultivator of Tobasco pepper)

  Whittaker, Anne-Marie (food products markets)

  Whole Foods Market’s and ‘Pueblo chile’

  Wilson, Ellen (cookbook author), on West African chiles

  wines (Australian chilli wine)

  Winn, Michael (restaurant owner), on spices

  witchcraft and chile peppers

  —American Southwest witchcraft cure

  —“salting” ceremony ritual

  Xiaobing, Wang (Chinese minister)

  Yemen (Zhoug sauce)

  Yucatán Peninsula, history of chile peppers

  —and black bean soup

  —habaneros travel adventure

  Zedong, Mao (Chinese ruler), on chiles

  Zenker, F. G. (early chef), and cookbook recipes

  Zoschke, Harold (chile expert)

  —remedies to cool down fiery chile dishes