Chili has its origin in South America. The seafarers in the 1500- century took them to Europe. Piri piri is a chili sort planted by the Portuguese in its African colonies. Piri piri means pepper. The hottest part of the chili fruit is the seeds that one can remove to decrease the taste of fire. Its good to know the different kinds of chili and how to use them for cooking.
You have the chipotele-the red, ripe jalapeno that turns brown when dried. Good for barbecue sauce and marinade. The de arbol are red dried smaller chilis than the Spanish ones. Used to add sting to vinegar and oil, as well as taste provider for sauces, stews and soups. The ancho is the big, dark red chili fruit poblano. The New Mexican is also a big chili fruit that has several names. The taste is herb-like and earthy. Its strength varies from mild to strong. Also used for stews, soups and grill marinade.
In the Philippines, we have the "siling labuyo", small but terribly strong chili that Filipino addicts fortify during storms by building walls around the chili plant. Very true in the Bicol region where I come from.
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