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by Dave DeWitt, Research and Notes by Mary Jane Wilan Why Europe is Embracing Fiery-Foods Part One: England Part Two Part Three The first meal on our European trip was deliciously spicy. After we landed in London, we dropped in on Sanjay and Reena Anand, who are producers of elaborate Asian weddings. Because we had traveled …
by Dave DeWitt, Research and Notes by Mary Jane Wilan Why Europe is Embracing Fiery-Foods Part Two: Germany and Denmark Part One Part Three Recipes: Gravlax with Spicy Mustard Sauce Renate’s Mixed Pepper Medallions We boarded the ferry Admiral of Scandinavia and the first thing Mary Jane did was upgrade our cabin to a better one. Actually, …
By Dave DeWitt Cultivation, History, and Culinary Use Recipes: Mango and Coconut Chile Chutney Madras Fried Chile Fritters (Molagai Bajii) Moghul Chicken Dilruba Jungli Mans Indian Chile Vendors, ca. 1880 India is one of the largest producers of chile peppers in the world. The Times of India Directory and Yearbook for 1983 listed total acreage at …
By Patrick Holian As I arrived at the Flamingo Airport on the southern Caribbean island of Bonaire, I received some bad news. I discovered that I had just missed Karnaval–a seven-day event of colorful parades, excessive libations, and full-tilt boogieing. While the island has only 15,000 residents, a local informed me that pound for pound, this celebration could compete …
By Dr. Gerald Schmidt Even among true chileheads, domesticated varieties are the most popular and only a small minority are enthusiastic about wild species. The chiltepin and related bird peppers, the wild forms of the cultivated species, are known to chileheads, but their variations in pod shape and size are not readily apparent. I am enamored of the bird peppers, …
