| CATEGORY |
CUISINE |
TAG |
YIELD |
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Mexican |
Info, Kooknet |
1 |
Info |
INGREDIENTS
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Approximate Rating Scoville |
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Units Chile Varieties |
INSTRUCTIONS
,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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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