by Dave Dewitt
de Orta, Garcia (Portuguese chronicler)
de Oviedo, El Capitán Gonzalo (explorer)
de Sahagún, Bernardino (author on classic work)
De Schlippe, Pierre (research officer), on wild chiles
De Zhuang International (hot pot restaurants)
deer (animal), meat source for Mayas
del Castillo, Bernal Diaz (early writer on food markets)
Del Freo, Marco (chilehead), tour through spicy Italy
DeWitt, Dave (‘Pope of Peppers)
Dobie, J. Frank (Western writer), on beans
Duminy, Johanna
Dutch East India Company (South Africa)
Emory, William (chief engineer)
enchilada, world’s largest
England and cuisine of curries
—curry restaurant tours
—Malaysian banquet feast (Suffolk)
Escoffier (famous French chef)
Eshbaugh, Dr. W. Hardy (botanist and chile expert)
espelette pepper (Basque country)
—culinary history
—spice for drinks and food
Estrada, Robert and world’s largest enchilada
Estrada, Tomas Gonzalez (habanero breeder)
Ethiopia
—awaze (thin hot sauce)
—berbere and wat
—uniqueness of curry traditions
ethnobotanists, on chile as “tolerated weed”
“evil eye” legend of
‘Facing Heaven’ chile
feasts, chiles used in rituals
Fiery Foods Festival
—Australia travel narrative
—early days of convention shows
Fisher, M. F. K. (food author), on curry spice
Font, Pedro (Spanish settler in Arizona)
food markets (Tlatelolco plaza)
France
—Espelette pepper, history behind
—fiery chile pepper tour
Fritz, Lorenzo, on using chiles for spiritual cleansing
Fuchs, Leonhard (German professor), on paprika
Galapagos Islands, appearance of chiles
Garcia, Fabian, developer of New Mexican chile
Garcilaso de la Vega “El Inca” (Inca historian)
Gerber, Hilda (food expert), on sambal
Gerlach, Jeff and Nancy (world travelers)
—Cosa Rica fiery foods adventure
ginger rhizome, connection with capsaicin
Graham, Dr. David (researcher), on capsaicin study
Grant, Eddy (reggae singer)
Gray, John (chef at Ritz-Carlton Hotel)
Greco, Anna (competitive eater)
Greer, Anne Lindsey (food expert), on ‘Sonoran style’
Grolyer, E. De (chili scholar), on Texas chili con carne
Guatemala
—Carne en Jocón (recipe for spicy beef)
—Chile de Cobán (piquin variety)
Guinness Book of World Records, chile contest
gumbo (Creole stew)
Gumfudgin, Ormly (World Chili Ambassador)
Guntur (Southern India), hottest chile city
habaneros
—Bajan seasoning
—Belize travel adventure
—cookbook
—Costa Rica and growing large scale
—growing
—Habanero Nector pressed
—hot sauces
—introduction into Australia
—mash
—recipes
—Rica red variety
—Yucatán travel adventure
Hachten, Harvey (Malay cookbook author)
—on tajines
Halász, Zoltán (author), on paprika
harisssa (North African condiment)
Harris, Jessica (author of Tasty Brazil)
Harris, T. George (writer), chiles as diet food
Hatch chiles
—festival honoring
—myth of
—Whole Foods and ‘Pueblo’ chiles
Hatch, Peter J. (author and Monticello gardener)
hearts of palm, visit to Costa Rica processing plant
Heath, Jackie (Lottie’s hot sauce)
Helms, Mary (scientist), use of chiles for trances
Hess, Karen (culinary historian), hot peppers in Virginia
Heyerdahl, Thor (Pacific explorer), chiles and Polynesia
Hindu beliefs, and use of curry in ceremonies
hot sauces
—British hot sauces
—Caribbean reginal varieties
—habanero based
—Indian hot sauces
—Jamaican jerk sauces
—Melinda’s Hot Sauce
—New Mexico and use of chiles
—oleoresin capsicum extracts
—Prime Minister’s hot sauce
—Royal Castle hot sauce
—Tabasco Sauce
—three chile pan sauce
—tour of Barbados “factories”
Hudgins, Sharon (food expert)
huitlacoche (edible fungus)
Hun, Chao (ancient poet), poem on spices
Hungarian paprika. See paprika
Incas (ancient civilization)
—chiles as currency
—daily meals, how prepared
—diversity of agricultural crops
—legacy of chile cuisine
—non-food uses for chiles
—role of chile peppers
India and chile cuisine
—banquet dishes
—domestic cultivation of chiles
—foreign invasions
—Indian chutneys
—role of spices
—Southern India as starting point
—tandoori cooking
—travel highlights of festivals
—varieties of Indian chiles
—Vindaloo cooking
Indonesia and chile peppers
—Dutch influence on restaurants
—sauces
International Chili Society
Italy
—peperoncini chili peppers
—pizza with tomato sauce
—travel food adventure
Jaffrey, Madhur (Indian chef and author)
Jaipur (British curry restaurant)
jalapenos
—chile breeders
—competitions and festivals
—featured
—salsa recipe
—stuffed jalapeño rings
Jamaica
—Jamaican Jerk Pork (recipe)
—jerk sauces
—jerk spices
—Scotch bonnets and Country peppers
jambalaya
Japan chile cuisine
—spicy snacks
Japanese santaka (Thai chile)
Java, use of sugar in chile dishes
Jefferson, Thomas (founding father), hot peppers
Jenne, Jeremiah (early writer), on chiles in China
Johnny’s Food Haven (T & T restaurant)
kari (leaves of the curry plant)
Kashmiri chiles (Thai chile)
Kelly, Isabel (author), on chile folklore
Kenya, chile dish Kima
Kino, Father (Jesuit Priest), early settler to Arizona
Kloss, Jethro (author Back to Eden), on capsicum
Kochujang (Korean chili paste)
Korea (South) and chile pepper cuisine
—major Korean cultivars
Kruger National Park (South Africa)
Kuei Tung, Brian (trade minister)
lamb kebobs
lamb, roasted leg of
Landry, Scott (Cajun cuisine chef)
Lang, George (food expert), role of Hungarian paprikas
langur monkeys (India), fondness for Indian food
Laos, fresh chiles (mawk mak pbet)
Latin America, arrival of Spanish
Lee, Karen (author and chef), popularity of chiles
Leipoldt, C
. Louis (South African poet), food history
Lentz, Dr. David (botanist), on Cerén chiles
Ligon, Richard (author on history of Barbados)
Liten, Joe (pepper importer)
Louisiana (US), Creole and Cajun cuisines
Lutz, Arlene (chef), Costa Rica cooking show
MacCormack, Carol (anthropologist), on palaver sauce
MacNeish, R. S. (archaeologist), on history of chile seeds
maize (corn), evidence of domestication
malagueta peppers
Malaya, legacy of chile cuisine
Malaysia. See also Singapore
—influence of Indonesian cuisines
—satays
marinades, recipes 86
Markuson, Chris, on ‘Pueblo’ chiles
masala (Indian spice mixture)
Mayas and chile peppers, legacy of
—ceremonial uses of chiles
—cochinita pibil (recipe)
—food habits of Mayan civilization
—how chile meals are prepared
—indigenous people and
—Jocón
—spicy beverages
Matheson, Lloyd (chemist), on inhaling toxic fumes
McClean, Pat (L. G. Miller Import and Export)
McIlhenny, Edmund (first patent on Tabasco Sauce)
McIlhenny, Paul (Tabasco Sauce maker)
medical benefits of chiles
—anti-bacterial properties of
—cancer cure?
—cures stomachaches
—fiber and starch for diet
—folk remedies
—low-sodium diet
—lowers cholesterol
—New World uses discovered
—panacea effect
—Vitamins A and C
—weight management (low calories)
Meakin, Budgett (traveler to North Africa), couscous recipe
Mendocino Codex, famous codices with chile mentions
Mesfin, Daniel J. (author), on Ethiopian cuisine
Mexico and Mexican cuisine
—chile peppers in diet
—chile seeds discovered in excavation
—early pungency chart
—history of Mexican cookery
—legacy of the Mayas
—legend and lore around chile peppers
—recipes
—spicy travel adventures
—why most popular cuisine in US
Miller, Mark (author and chef)
Millward, Robynne (editor and publisher)
Minshall, Peter (Trinidadian cuisine)
Mohenjo-Dara (Indus Valley), ancient spices grown
mole sauces
—competitions
—Mexican chiles used
—Mole Poblano (classic recipe)
Monaco, Enzo (Italian Pepper Academy)
Monte, Albán, early Mexico
Monteiro, Angola Joachim (early trader), on wild chiles
Morera, Jorge (chile expert)
Morocco (Kasbah), Chicken Jajine meal
‘Mosco’ chile (Colorado)
Mozambique and piri-piri
Mumbai (India), culinary tour
Muro, Angel (cookbook author), on paprika
Nabhan, Dr. Gary (ethnobiologist), on chiltepíns
Nando’s (hot sauce and international grocery)
—peri-peri sauce
National Maritime Museum (Australia), banquet meal
Nee, Dr. Michael (curator Botanical Garden), chile peppers
Nepal and Nepalese foods
New Mexican chile pepper
—cultivar, how developed
—emphasis on sauces
—featured
—SHU measured
—types of chiles used in cooking
New Mexico and chile peppers
—Chimayo and Española varieties
—cultivation of chiles
—Fiery Foods chile convention
—Rezolex processing plant
Santa Fe and Las Cruces (chile cities)
New Orleans (Louisiana)
—history of Tabasco Sauce
New World, and chiles as major spice
Nigeria and curry dishes
North African curries
—tajines (earthen cookware)
—Tunisian curry mixture
—variety of spices and herbs used
NuMex chiles (New Mexico State University)
—‘NuMex Centennial’ (Capsicum annuum), featured
Oaxaca, variety of chile moles
ocopa (potato dish)
Old Borunda Café (first Mexican restaurant)
oleoresin capsicum
—food processing uses
—manufacturing process
—non-food uses for extracts
—pepper sprays
—SHU rating
Oñate, Capt. General Juande (founder of Santa Fe)
“Organoleptic’ (defined)
Ortega, Emilio (chile grower)
Osuna, Pedro (chile exporter)
paan (liquor made from Piper leaf)
Pacific Islands and chile history
Pakistan, chile peppers and
pakoras, how made
palaver sauce
Pálfy brothers of Szeged
palm oil, used in sauces
Panama peppers
paprika
—capsaicin and
—celebrating with festivals
—condiment, how processed
—dried and threaded onto strings
—early history and growing popularity
—espelette pepper as substitution
—folklore surrounding 148
—how paprika conquered Hungary
—Hungarian goulash (gulyās bongrois)
—major countries growing
—oleoresin capsicum and
—pimentón picante, spicy Spanish version
—pungent and hot varieties
—Vitamin C source
Patraj Roti Shop (San Juan, P. R.)
peanuts, use of in Peruvian cuisine
peccary
Pendergrast, Sam (author) on Texas red chili
peperoncini (Italian chile pepper)
—eating contest
—history of
—Peperoncino Festival (Italy)
—travel adventure in Italy
—varieties of
peri-peri (chile pepper)
—African bird’s eye chile, featured
—Peri-Peri Nutty Chicken
—PERinaise (hot mayonnaise)
—tour of experimental chile field
—travel adventure in South Africa
Perry, Linda (scientist), on domestication of chiles
Peruvian stuffed rocotos (recipe)
Pfefferkorn, Padre Ignaz (German Jesuit)
—on Chiltepín
Philippines, chiles introduced
Pickersgill, Barbara (ethnobiologist), on chiles
pili-pili (African devil chile)
—commercial cultivation of
—history of North African conquests
—Portuguese traders and
pimentón. See also paprika
—chorizo sausage (recipe)
—tapas (pimientos de padrón)
Pimentón de La Vera (smoked paprika)
piquins, recipes using
piri-piri (Portuguese chile)
—African chiles, use of
—hot sauce (national dish of Mozambique)
—sauces made using
Pizza Margherita (tomato sauce pizza)
poblano chiles (Mexico)
Polo, Marco (world explorer)
pomodori (tomatoes)
Portuguese (traders and explorers)
—influence on African cuisine
—influence on curry
—role in spread of chile cuisine
—Spice Islands and
pottery, use in grinding chile peppers
—archeological evidence for
Powis, Terry (anthropology professor), on pottery evidence
prik (Thai chiles)
Primal Cheeseburger, The (Rozin)
pubescens species (defined)
‘Pueblo’ chiles (Colorado)
—festivals celebrating
—growth habit of
—how different from New Mexican chiles
—plant selection process
—Superbowl bet
—Whole Foods (grocery chain), and
pungency, and using genetic mutations to increase
Purseglove, J. W. (author of Spices)
Quieros, Ricardo (University of Costa Rica)
Rajah, Carol Selva (food writer), on Malaysian cuisine
Rajasthan Painting Development School (India)
Recipes (Chile Cuisine)
—Berbere Paste
—Bobotie (South African ground meat dish)
—Caldillo (low-sodium soup)
—Callaloo (Bright Green Soup)
—Cape Malay Fresh Curry Paste
—Carne en Jocón (spicy beef)
—Chicken Basquaise with Espelette Piperade
—Chicken and Beef Satay with Peanut Sauce
—Chicken Tikka Masala
—Chiles Rellenos (Classic)
—Chili Queen’s Chili
—Chorizo Sausage
—Classic British Mustard Sauce
—Cochinita Pibil (pork)
—Creole Pumpkin Soup
—Eggs Bemedoct Arnold with Hollandaze Sauce
—Enchiladas Suizas (Swiss Enchiladas)
—English Horseradish Sauce
—Fried Flying Fish
—Great Montezuma, The (alcoholic beverage)
—Green Corn Tamales
—Harrisa Sauce
—Herb Saker (chile seasoning)
—High “C” Salsa
—Indonesian Mutton Soup
—Jamaican Jerk Pork
—Jungli Maas (lamb with chiles)
—Kimchi (fermented cabbage)
—Lamb Vindaloo
—Louisiana Crawfish Boil
—Low-Sodium Chile sauce
—Madras Curry Powder
—Mango Chutney
—Mole Negro Oaxaqueño
—Mole Poblano Sauce (Classic)
—Mole Sauces
—Nasi Kunyit (yellow rice) with Prawns
—New Mexico Green Chile Sauce
—New Mexico Red Chile Sauce
—Pakoras (Indian snack), Shikardadi-style
—Penne All’Arrabiata (spicy)
—Pepper Sauce (Johnny’s Food Haven)
—Pepper Sauce (Piperade)
—Peruvian Mixed Seafood Ceviche
—Pickled Bonny Peppers
—Pico de Gallo Salsa
—Pinto Beans
—Piri-Piri (African Hot Sauce)
—Potatoes with Chile Colorado
—Prime Minister’s Hot Sauce
—Ramesar Curried Mango
—Red Achiote Marinade
—Red Chile Oil
—Red Chile Sauce
—Red Snapper Céviche
—Roasted Leg of Lamb (Three Chile Pan Sauce)
—Royal Castle Fried Chicken
—Royal Thai Beef Curry