Chili

Hot and fiery, although varieties differ in heat and strong flavor, most will leave a tingling, burning sensation. Important in Mexican, Indian, south-east Asian and Chinese cuisines; will appear in curries of all kinds, Indonesian sambals or in Sechuan style cooking of China; easy to spot in Mexican tacos, sauces, meat and chicken dishes; West Indian pepper sauces for meat, fish and poultry count in their spiciness; found in southern European sauces and in the harissa paste, used to flavor couscous in north Africa.

Chili peppers

(capsicum frutescens)
SOLANACEAE

 
Green chili. Red chili. Thai chili. Long red chili.

Curious Facts about chili peppers

 

How to Identify chili peppers

 

How to use and store chili peppers

 

How to grow chili peppers

 

Cooking with chili peppers

Jalapeño chiles have found a place in recipes from the United States. You might want to try some of the recipes we propose.

Cooking your way with chili peppers

 

capsicum frutescens: chili peppers - French piment - Italian chili - Spanish chile, guindilla.
 

A Hint of Herbs

Refreshing, aromatic, sweet flavor. Used in sweet or savory dishes.

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Choice Tidbits

Before cleaning your barbecue or smoker, you should check the Manufacturers Manual for cleaning recommendations and safety tips, especially when dealing with gas grills.
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Seasonal

Autumn flavors are warm and comforting and what could be more comforting than a chicken dish?
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Full of Flavor

Warm, generally mild, sweet distinctive capsicum flavor. - Western cuisines: used in soups, casseroles, chicken dishes, with cheese, cream, in sausages i.e. chorizo, with eggs and shellfish, in sauces, with vegetables i.e. cucumber, cabbage, potatoes, for garnishing and coloring. Paprika is essential in Eastern Europe goulashes and Spanish sofritos.

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