The Chile Pepper Encyclopedia

by DeWitt, Dave

• ISBN13: 9780688156114
• ISBN10: 0688156118
• Edition: 1st
• Format: Paperback
• Copyright: 2009-10-23
• Publisher: HarperCollins Publications

Summary

The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied. The encyclopedia is researched and written by Dave Dewitt, the country's foremost expert on hot and spicy foods and longtime editor-in-chief of Chile Pepper magazine.In addition to entries on chile species, culture, terminology, and agriculture, the encyclopedia includes more than one hundred fiery recipes like Madras Fried Chile Fritters from India and Jamaican Jerk Chicken Wings are sure to please any hot-and-spicy food lover. Black and white drawings and photographs, charts, and graphs appear throughout, and an eight page insert includes color photographs of dozens of varieties of chiles, invaluable for identification. The Chile Pepper Encyclopedia is an indispensable sourcebook for chile aficionados, gardeners, cooks, and anyone else who has a burning interest in fiery foods.

Author Biography

Dave DeWitt is an internationally known chile pepper expert and the author and coauthor of numerous books and articles about chiles. DeWitt, the founder of the National Fiery Foods Show and cofounder of The Chile Institute, was the editor-in-chief of Chile Pepper magazine for ten years and is currently the editor and publisher of Fiery Foods magazine. He lives in Albuquerque, New Mexico.

Table of Contents

Acknowledgments	p. ix
Preface	p. xi
Major Entries
Africa	p. 1
Agriculture, U.S.	p. 13
Agriculture, World	p. 20
Amazonia	p. 23
Ancho/Poblano	p. 29
Andes Region	p. 31
Annuum Species	p. 37
Asian Chiles	p. 38
Baccatum Species	p. 40
Bell Peppers	p. 43
Beverages	p. 44
"Bird Peppers"	p. 50
Botany	p. 51
Breeding	p. 53
Capsaicin	p. 56
Caribbean Islands	p. 58
Cayenne	p. 68
Central America	p. 70
Chili con Carne	p. 76
Chiltepin	p. 82
China	p. 86
Chinense Species	p. 93
Chipotle	p. 96
Curry	p. 102
Desserts and Sweets	p. 109
Folklore and Mythology	p. 116
Folk Medicine	p. 118
Frutescens Species	p. 130
Gardening	p. 133
Habaneros	p. 139
Harvesting and Processing	p. 145
Hot Sauce Definitions	p. 147
Hot Sauce History	p. 149
India	p. 160
Jalapenos	p. 170
Jerk Foods	p. 172
Korea	p. 176
Latin America	p. 180
Medicinal Uses	p. 181
Mexico	p. 184
New Mexican Varieties	p. 201
Nomenclature	p. 211
Nutrition	p. 212
Oleoresins from Capsicums	p. 215
Ornamental Chiles	p. 217
Paprika	p. 219
Pasilla	p. 225
Pepper Sprays	p. 228
Physiology and Addiction	p. 230
Piquin	p. 234
Pod Types	p. 236
Prehistory and Domestication	p. 237
Pubescens Species	p. 240
Pungency	p. 244
Rellenos: Stuffed Chiles	p. 247
Remedies with Chiles	p. 251
Salsa	p. 259
Scoville Scale	p. 265
Serranos	p. 265
Smoking Chiles	p. 268
Spice Islands--Indonesia, Malaysia, and Singapore	p. 271
Taste and Flavor	p. 280
Thailand and Its Neighbors	p. 283
Toxicity of Capsaicinoids	p. 294
Vegetarian Chile Cuisine	p. 297
Wax Chiles	p. 309
Resources	p. 313
Bibliography	p. 316
Index	p. 323
Table of Contents provided by Syndetics. All Rights Reserved.