On Food and Cooking

available fresh in the West; whole and partly used roots keep for several weeks in the refrigerator ...

mouth — sparing the nasal passages — and breathing in through the nose, to avoid drawing irritants f ...

blocks, or powders, and are used in various confections, to give color and flavor to dark beers, porter, and ...

Mediterranean. Its name comes from the Latin for “Greek hay.” Fenugreek is somewhat bitter and has a very ...

Chillis, or “chile peppers,” the fruits of small shrubs native to South America, are the most widely grown s ...

North Africa. In China the chilli is a major spice in Sichuan and Hunan provinces; in Europe, Hungary has its pap ...

them, a pale, spongy mass called the placenta. (For chillis as vegetables, see p. 331). Their pungent chemica ...

There are several different versions of the capsaicin molecule found in chillis. This may be why differen ...

the calories that we do eat. Of course there’s also capsaicin’s irritating effects, which can be pleasurable ...

The chilli fruit. The pungent chemical capsaicin is secreted by cells on the surface of the placenta, th ...

the receptors down below the temperature at which they are activated, and the rough food distracts the nerves ...

shade, and in much of the world it still does. Modern machine drying offers more control, and can minimize ...

detail in chapter 13. Pepper Terminology In the United States, pungent capsicum fruits are generally c ...

kernel of a small kind of cherry native to Iran, Prunus mahaleb. The kernels have a warm aroma ...

disperse it evenly in liquid ingredients. Chilli Varieties and Pungencies Here is a list of common chilli ...

Wax 0–40,000 Paprika 0–2,500 Pimento 0 Jalapeno 2,500–10,000 Ancho/ poblano 1,000–1,500 Serrano 10,000–25,000 Cayenne 30,000–50 ...

common ornamental plant love-in-a-mist, tastes like a milder, more complex version of thyme or oregano, with ...

fish stew, bouillabaisse; the Italians in risotto milanese; the Indians in biryanis and milk sweets ...

Saffron Color Saffron’s intense color comes from a set of carotenoid pigments (p. 267) that account ...

style to the ovary. Second-quality saffron often includes the pale, relatively flavorless styles. Saffron ...