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
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.
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