If you’ve ever tasted spicy chocolate with chili pepper, you know how good it is. A traditional Mexican flavor pairing, this dynamic duo is making its way around the world in pastries, ice cream and even meat dishes. Continue reading
Posted on July 22, 2015 by Magento
Fresh, sweet corn on the cob is one of the glories of summer dining — especially when cooked on the grill. Now that corn is abundant at grocery stores and farmers markets, we’re grilling and enjoying it both on and off the cob. Continue reading
Posted on May 27, 2015 by Magento
Posted on February 18, 2015 by Magento
Harissa is a potent chili paste that is widely used in most North African cuisine, specifically Tunisia, Morocco and Algeria. This fiery blend of dried chilies and spices is an excellent accompaniment to tagines, couscous, rice dishes and also pairs well with all meats and fish. Continue reading
Posted on February 4, 2015 by Magento
Where do the world's hottest chili peppers come from?
For a while there, it was India and Bangladesh, home of the ghost pepper (bhut jolokia). Back in 2007, the Guinness Book of World Records declared the ghost chili pepper to be the hottest in existence: The Scoville scale of pepper heat measures its spiciness at more than 1 million heat units.
The ghost pepper was unseated by a Caribbean chili in 2012, when the Trinidad Moruga Scorpion Pepper (1.2 million Scoville heat units) was named the worlds hottest by the Chili Pepper Institute at New Mexico State University. Continue reading
Posted on November 19, 2014 by admin
If you haven't tried Kashmiri chili, make room in your spice cupboard for this vibrantly red pepper that brings more color than heat to the dishes it flavors.
Grown in India, Kashmiri chili is hotter than paprika and milder than cayenne; some cooks mix the two if they can't get the more colorful Kashmiri chili. It's equally at home as a substitute for hotter peppers, if you don't want a fiery dish, or for paprika if you do prefer more heat.
With the deep red hue it imparts to foods, Kashmiri chili is called for in many dishes from the Indian subcontinent. It's also good in Mexican hot chocolate, chili-chocolate cookies and this vegan freezer fudge recipe from the My Heart Beets blog. In fact, you can use Kashmiri chili in any dish calling for chili pepper. Continue reading