Chile Heat Scale Recipe

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

Categories: Mexican

The History of Recipes It is quite possible to trace the history of transcribed cooking instructions way back into ancient history, in fact as far back as ancient Egypt, and possibly even further. In practice though, in the main part, these old cook books were just primitive pictorial instructions for meal preparation. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs made use of many different herbs, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new tastes created an explosion in recipe manuscripts, some of which are now in academic collections. By the advent of the 1900s, recipe books were greatly in demand mostly due to more people being able to read, more spare time and having more money.

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