The Chile Pepper Encyclopedia

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  • Edition: 1st
  • Format: Paperback
  • Copyright: 2009-10-23
  • Publisher: HarperCollins Publications
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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

Acknowledgmentsp. ix
Prefacep. xi
Major Entries
Africap. 1
Agriculture, U.S.p. 13
Agriculture, Worldp. 20
Amazoniap. 23
Ancho/Poblanop. 29
Andes Regionp. 31
Annuum Speciesp. 37
Asian Chilesp. 38
Baccatum Speciesp. 40
Bell Peppersp. 43
Beveragesp. 44
"Bird Peppers"p. 50
Botanyp. 51
Breedingp. 53
Capsaicinp. 56
Caribbean Islandsp. 58
Cayennep. 68
Central Americap. 70
Chili con Carnep. 76
Chiltepinp. 82
Chinap. 86
Chinense Speciesp. 93
Chipotlep. 96
Curryp. 102
Desserts and Sweetsp. 109
Folklore and Mythologyp. 116
Folk Medicinep. 118
Frutescens Speciesp. 130
Gardeningp. 133
Habanerosp. 139
Harvesting and Processingp. 145
Hot Sauce Definitionsp. 147
Hot Sauce Historyp. 149
Indiap. 160
Jalapenosp. 170
Jerk Foodsp. 172
Koreap. 176
Latin Americap. 180
Medicinal Usesp. 181
Mexicop. 184
New Mexican Varietiesp. 201
Nomenclaturep. 211
Nutritionp. 212
Oleoresins from Capsicumsp. 215
Ornamental Chilesp. 217
Paprikap. 219
Pasillap. 225
Pepper Spraysp. 228
Physiology and Addictionp. 230
Piquinp. 234
Pod Typesp. 236
Prehistory and Domesticationp. 237
Pubescens Speciesp. 240
Pungencyp. 244
Rellenos: Stuffed Chilesp. 247
Remedies with Chilesp. 251
Salsap. 259
Scoville Scalep. 265
Serranosp. 265
Smoking Chilesp. 268
Spice Islands--Indonesia, Malaysia, and Singaporep. 271
Taste and Flavorp. 280
Thailand and Its Neighborsp. 283
Toxicity of Capsaicinoidsp. 294
Vegetarian Chile Cuisinep. 297
Wax Chilesp. 309
Resourcesp. 313
Bibliographyp. 316
Indexp. 323
Table of Contents provided by Syndetics. All Rights Reserved.

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