Ingredients
1 no ingredients
Directions
Approximate Rating Scoville Units Chile Varieties
: 10 100,000-300,000 Habanero, Scotch bonnet
: 9 50,000-100,000
: Chiltepin : 8 30,000- 50,000
Piquin, Cayenne : 7 15,000- 30,000
: de Arbol : 6 5,000- 15,000
: Serrano : 5 2,500- 5,000
Jalape¤o, Chipotle, Mirasol : 4 1,500- 2,500 Cascabel
: 3 1,000- 1,500 Ancho, Pasilla
: 2 500- 1,000 New Mexican, Anaheim
: 1
: 100- 500 Cherry : 0
0 Mild Bells, Pimiento
Spelling The word "chile" is both an adjective and a noun referring
to the plant and pod of a hot pepper, as in "chile pepper" (singular)
and "hot chilies" (plural). On the other hand, "chili" or "chilli" is
a stew-like mixture. "Chili powder" is a spice blend used to make
chili; it usually contains a combination of dried ground New Mexican,
Anaheim or Cayenne chile peppers, as well as garlic, cumin and other
spices.
Vegetarian Gourmet
Spring 1995
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
Servings: 1 info
Chile Heat Scale Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite possible to follow the history of recipes way back into the distant past, in truth as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also tells us how the Romans were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like bay, rue and asafoetida. Later on in the 1400s, the Crusaders brought back many new spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new foods and spices caused a torrent in recipe manuscripts, some of which are now in academic collections. Over the following few centuries, the rich families of Wesstern Europe strove to offer the best banquets, and consequentially chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording the recipes of their peers. By the arrival of the twentieth century, cooking publications are greatly in demand due to better eduction, more spare time and disposable income. The introduction of television brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chile Heat Scale recipe.
