Sentences with phrase «part of the chile»

Various parts of the chile plant are ingredients in hair dyes in numerous cultures — in Taiwan, for example, a decoction of the stem and leaf is said to be an effective hair dye for jet - black hair.

Q: Dave, All logic would say that the hottest part of a chile is the capsaicin glands themselves, since this is where the capsaicinoids are produced.

The hottest part of the chile is the placental tissue, where both capsaicin glands and the seeds are located.

Which individual part of any chile is the absolute hottest?Thanks, Chris Weaver A: Hello Chris: The hottest part of the chile is the placental tissue, where both capsaicin glands and...

The compound is one of six capsaicinoids found in the fleshy part of the chile pod, as well as in the soft pith around the seeds.

The hottest part of the chile is the placental tissue, which holds both the seeds and the capsaicin glands.

Not exact matches

The pureed chiles become part of the sauce, resulting in a thick sauce with less vinegar, and with a very intense flavor.

While our perceived chile pepper color is red, a significant part of the harvest is picked, processed and consumed as «green chiles» (note the «e»).

By Dave DeWitt Above: Ristras for Sale, Old Town c. 1951 With the green chile harvest in full swing in the southern part of the state, it's time to take a look at how chile peppers have influenced the cuisine of the Duke City.

by Dave DeWitt Part 3: The Chiles in Chili Recipes: Pods to Chili Powder Basic Chili Powder Homemade Hot Sauce The Great Chili con Carne Project Index In the construction of the perfect bowl of chili, we start with chile because without it, of course, carne would just be meat, not chili.

While processing the chiles, be sure to wear rubber gloves to protect yourself from the capsaicin that can burn your hands and any other part of your body that you touch.

For thousands of years, Mesoamerican cooks have been grinding together chiles and tomatoes in rough stone mortars and today, salsa remains a part of every meal in Mexico, enlivening eggs at breakfast, fish tacos at lunch and hearty soups at dinner.

As part of an extensive extensive study, Dr. Paul Bosland and the NMSU Chile Pepper Institute examined a chile pepper variety named Bhut Jolokia (see detailed report here).

And this is where the famous chiles are growing, in the southern part of New Mexico.

Sometimes it's easy to forget that producing fiery foods is more than just a passion — in many parts of the world, chile production and processing is a necessity.

2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons

Generously stuff the chiles with the fresh coconut, using only the white part of the coconut.

A big part of that is our wonderful chile and chile - based cuisine.

That chile is piment d' Espelette, or the Espelette pepper, and it has become a cultural and culinary icon in that part of Basque country.

If you don't have chipotle chile flakes, you can certainly sub them with a traditional chile flake or leave them out all together, this part is optional but does lend a bit of smokey heat to the party!

The Mulato is part of the «holy trinity» of chiles used in Mexican mole sauces, along with the Ancho and Pasilla chiles.

After Columbus brought chile seeds back to Spain (as part of what is known as the Columbian Exchange), they were disseminated throughout the world, likely by Portuguese traders.

In India, pills made of chile powder, rhubarb, aloe, and ginger in equal parts, are taken as a carminative, to expel gasses from the stomach and intestines.

They are members of a unique group of herbalists who use chiles regularly as part of their regimen.

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

In some parts of Africa, garlic with a chile - water mixture is said to be a cure for laryngitis, while in India, hoarseness is treated with a lozenge made from chile powder, sugar, and an herb called tragacanth (Astralagus sp.).

I think the green chile percentage was higher in the Edgewood area then it might have been in other parts of the state that are closer to the borders of Colorado, Texas or Arizona.

1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated

Melinda's growth is being propelled in large part by four key factors: the increasing popularity of spicy foods; America's rapidly expanding population of Central, South American and Caribbean immigrants; the widely recognized health benefits of chile peppers; and the growing purchasing power of Millennials who are more apt to experiment with new spices and flavor profiles.

In northern Mexico, chiles are still used as a part of a spells to make people ill, or even to kill them.

As in Italy, there are a few hot and spicy dishes in Spain, but chiles did not dominate the cuisine — except in one part of Extremadura in the far west, the same region where they were first introduced.

Paprika plasters are used to banish boils in Hungary while ringworm (a fungal disease) is thought to be cured by the juice of hot chiles in parts of Africa.

This was fortuitous for New Mexico because, 100 years later, chile (paprika) used as a red coloring agent has become an important part of the New Mexico chile industry.

Remove seeds and parts of veins from chile pods.

4 lemongrass stalks, trimmed, tender center part only 6 medium garlic cloves, peeled 6 medium shallots, peeled 3 medium serrano chiles, stemmed 3 - inch piece of ginger, peeled 1 1/2 teaspoons ground cumin 2 teaspoons ground turmeric

In coastal parts of Mexico, seafood, ranging from shellfish to tuna, is substituted for the beef or pork, while in other parts of the country it is made with blended guajillo chiles, and sautéed onions and tomatillos.

Add white parts of onions and chiles; stir 30 seconds.

About 2,400 U.S. stores will sell green chiles this year as part of a state of New Mexico campaign.

Savor a classic beef stew renowned for its perfect combination of authentic Mexican flavors and deep chile spice — thanks in part to HERDEZ ® Salsa Casera and HERDEZ ® Salsa Verde.

Rinse, trim, and chop the chile, cilantro, and scallions; keep the white and green parts of the scallions separate.

The combination of long growing times of the increasingly popular exotic chile varieties and the medium to short growing seasons in many parts of North America forces many gardeners to examine their strategy.

I'm pleased to announce the publication of a five - part series devoted to chipotles — those many varieties of smoked chiles.

Part of the attraction of the Chile Pepper Institute is its Demonstration Garden, where some 150 varieties of chiles from around the world are grown each year to educate the public.

In some parts of Mexico and Guatemala, pubescens are called chile caballo, «horse pepper.»

Chiles have been an important part of such diverse ethnic cuisine as Mexican, Latin, Asian, Southwestern, Caribbean, Chinese, Thai, Indian, Turkish, Japanese, and African.

Perhaps the principal use of chiles in this part of Asia is in sauces called sambals which are commonly spread over rice or used as a dip for satays, which are small chunks of either beef, chicken, or pork which have been marinated and grilled.

Pepper expert Jean Andrews credits Portuguese traders and spice merchants with introducing chiles into Mozambique and other parts of East Africa and Madagascar sometime in the mid-1500s.

Well, that would hardly apply to canned jalapeños, which are ubiquitous in Mexico and New Mexico, but it might apply, say, to a unique type of smoked chile from a certain part of one particular state.

The common name for chiles in South America and some parts of the Caribbean; usually Capsicum baccatum.

4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns