Peppers, Chile

The whole world loves peppers. Capsicum annuum, was first domesticated by the native peoples of Central America around 5000 B.C. With the arrival of Europeans the pepper was spread throughout the world. The pepper has since become an indispensable ingredient in many of the world's cuisines, great and small. While the sweet bell pepper is the form most commonly found in the United States, hot chiles are far more common throughout the world, lending their fire to a variety of dishes. Read more »

Berberé, along with niter kibbeh, supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you have, but try to use fenugreek and the dried peppers or paprika. They supply an essential flavor. Read more »

It's a little unclear where chili originated. The combination of powdered chiles and meat is likely an ancient one, familiar to the Aztecs and the Maya. But in its current form, chili seems to have started somewhere along the U.S.-Mexico border. Mexicans generally shun it as American. Most Americans are fine with that and regard it as their own. Read more »

Harissa is a common spice paste seasoning in the Maghreb of Northern Africa, especially in Tunisia. It is used to add flavor to couscous, pasta, sandwiches and soups, either as a condiment or as an integral ingredient of dishes. Read more »

Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch. Some hardy souls like to munch on them whole. Read more »

Nua pad prik, or chile beef, is a delightfully easy Thai beef dish with a bracing yet refreshing heat from the fresh chiles. You can regulate the heat to your liking by adjusting the ratio of hot chiles to bell peppers. Read more »

Every Haitian home has a jar of pikliz on hand. Cabbage, carrots, chiles and other vegetables are soaked in vinegar to make a relish similar to American chow-chow or Italian giardiniera. The crunchy salad is served as a side dish at Haitian meals. Flavored vinegar from pikliz is often used in marinades or to give dishes a spicy-sour punch. Read more »