Making the most of dried chilies: The heat is on
- Feeling hot, hot, hot. Farash, Carol // Horticulture;Oct96, Vol. 74 Issue 8, p20
Presents background information on the chili pepper. Source of the chili pepper's heat; Studies on capsaicin; Measurement of chili pepper heat; Taking the heat away from the chili.
- Why chilies are hot. Nabhan, Gary Paul; Braasch, Gary // Natural History;Jun97, Vol. 106 Issue 5, p24
Discusses how wild chiltepin, one of the hottest chilies in the world which grows in the Sonoran Desert. `Nurse plants' of chiltepins; Seed dispersals; How birds respond to capsaicinoids; Chili plants characteristics; Comparison of wild chilies to other desert fruits; Factors for survival of a...
- Fresh chiles. Lang, Joan // Restaurant Business;10/10/96, Vol. 95 Issue 15, p161
Features some of the most popular varieties of chile. Historical survey on chile's introduction; Anaheim; Habanero; Poblano; Jalapeno; Tips on cooking with chiles.
- Green chiles. // Restaurant Hospitality;Jan96, Vol. 80 Issue 1, p106
Features Rosarita's green chiles.
- And you thought jalapenos were spicy! // Mother Earth News;Jun/Jul93, Issue 138, p10
Features the Charleston Hot cayenne pepper, 20 times hotter than a jalapeno. Plant pathologist David Dukes of the Agricultural Research Service in South Carolina; Use by spice companies; How the peppers repel garden pests; Contact point.
- Here comes the hot stuff. Vietmeyer, N. // International Wildlife;Jul/Aug89, Vol. 19 Issue 4, p14
Reports on the history and uses of chili peppers throughout the world. Current popularity in North America; Chemical makeup; Physiological responses to eating them.
- Chili peppers and pain. // Total Health;Oct92, Vol. 14 Issue 5, p28
Offers some facts about chili peppers and pain. A paradox of nature, can inflict pain and ease it; How researchers use capsaicin; Mexican warriors use capsaicin-reinforced smoke as tear gas; Food preservative; What to do when the pain of chilis strikes; Details.
- The hottest foods on earth! Williams, Stephanie // Self;May96, Vol. 18 Issue 5, p200
Presents information on the hottest foods in several countries. Hottest chiles in Thailand and Mexico; Chile-laden pickled cabbage of Korea; Information on the wasabi of Japan; Nuco sham sauce of Vietnam; Names of peppers in the vindaloo dishes of India; Information on Jamaica's jerk chicken;...
- Green Machine. CHASTENET, REBECCA WITHERS // Santa Fe Reporter;9/12/2012, Vol. 39 Issue 37, p43
The article discusses the green and red-tinged chiles produced by New Mexico which mostly comes from Demings or Hatch including the Alcalde Improved variety and Big Jim, considered to be the most well-known variety on the market.
- Heat on a string. Askey, Linda C. // Southern Living;Oct93, Vol. 28 Issue 10, p70
Presents an ornamental preparation for hot peppers. Overabundance of peppers in the summer; Pepper hybrids; Procedure for making decorative pepper strings.