by Dave Dewitt
—Sanjay’s Jeera Chicken
—Spiced Coconut Beef (Rendang)
—Squash Stew (Spicy Calabacitas)
—Steak á La Dave
—Stuffed Jalapeño Rings
—Stuffed Rocotos (Rocoto Relleno)
—Stuffed Seedless Ancho Chiles
—Tandoori Chicken
—Tangy Chicken and Peanuts (Gong Bao)
—Tournedos Con Salsa Chipotle
—Venison Chops, Pepita-Grilled
—Venison Steak with Juniper Berry
—Xocolatl (hot chocolate drink)
red chiles
—drying method
—red chile oil (recipe)
—ristras (strings of dried red chiles)
remoulade sauce
Riley, John (editor and publisher), cooling down heat
ristras (dried red cherries)
rocotillo (Capsicum chinense), variety of
rocotos, stuffed (recipe)
Royal Castle Hot Sauce
Sahni, Julie (Indian food expert)
salad dressing, low calorie with heat
Salins, Christine (Australian food editor)
salsas recipes
“salting,” ritual to cast spells
sambals (hot sauce condiment)
—Sumatra version (lado)
San Pedro Atocpan (famous for mole poblano)
santaka (Japanese chile pepper)
satays
—The Satis House (Suffolk, England)
Scotch bonnet (Jamaican chile pepper)
—how it gained hold in the Islands
—Jamaica travel adventure
Scovie Awards (Japan)
Scoville, Wilbur (father of the SHU)
seafood
—ancient dishes (Mexico)
—étouffée (seafood stew served over rice)
—“fish chiles” marinade
—flying fish
—low calorie hot salad dressing
—Monkfish with Chile Orange Oil
—Peruvian mixed seafood céviche
—red snapper ceviche
—smoked king salmon with classic sauces
—tikin xik (marinated grilled whole fish)
SHU (Scoville Heat Units)
—capsaicin and
—chart showing chiles on heat scale
—cooling down the heat
—liquid chromatography and
—measuring the heat
—original ratings for chile peppers
—Scoville Organoleptic Test
seeds, sizes and collecting
Serrano peppers (Mexico)
Sheets, Dr. Payson (anthropologist Cerén)
Sichuan style
Singapore, travel adventure
—culinary heritage
—“dry” and “wet” markets
Singh, Chattar (Indian chef)
Singh, Dharam Jit (author Indian cookbooks)
slavery (West Africa), influence on food culture
—curries of Cape of Good Hope
—sugarcane and slave labor
—technique of jerking
sodium content, chiles as low salt spice
sofrito (hot sauce)
Sonora (Mexico) and chiltepín harvest
‘Sonoran style’ (Arizona Mexican cuisine)
Sopmi, Selat Elbis (owner London curry restaurant)
“Sosaties” (curried kebabs)
South Africa (travel adventure)
—curries (called “ambrosia”)
—hot sauces
—mixture of styles (Dutch, English and Malay)
—national landmarks
South America chile peppers
—reputation for medical remedies
Southey, Trevor (Zimbabwe-born artist), on curries
Southwestern (US) chile cuisine
—Arizona chile history
—Colorado ‘Pueblo’ chiles
—New Mexico and cultivation of chiles
—Southwest defined
—Tex-Mex, advent of
Spain and influence of Spanish paprika
Spanish Conquest
—influence on Mexico’s chile cuisine
—Latin America, foods introduced
spices
—anti-microbial functions of
—countries using most spice seasonings
—most traded (black pepper and chile peppers)
—why humans use
Spiegel, Robert (Fiery Foods)
squash (recipes)
Sri Lanka, and curries
sriracha chiles (Thai)
Stein, Sylvester (editor), on chiles
Suchilquitongo bowl (used for grinding)
superhot peppers
—Congo peppers
—folk beliefs surrounding
—genetic mutations to develop new varieties
—hot sauces made from
—oleoresin capsicum mash using
Széchy, Margit (aristocrat), paprika seeds and
Szent-Györgyi, Albert (discoverer of ascorbi acid)
Tabasco Sauce
—effect on stomach lining
—history behind family recipe
—travel adventure to see how made
Taj Lake Palace Hotel (Udaipur)
Taj Mahal (New Delhi, India)
Taj Mahal Palace Hotel (Mumbai)
tajines (stew cooked in earthenware pot)
tamales
Tello Obelisk (Peru)
ten Cate, Peter (restaurant owner)
Tex-Mex cuisine
—beans and
—most commonly used chile peppers
—role restaurants played in development
Texas (US), and chile cuisine
—chile con carne cookoff
—chile con carne (red chili)
—first Mexican restaurant opens
—love of jalapeños
—Texan chilipiquin
Thailand and chile cuisine
—Bangkok as hottest chile city
—curry dishes, most popular
—popularity of Thai restaurants
—Thai cuisine and nam prik
Tindall, Robynne (food writer), on Chinese cuisine
Tobasco red peppers. See also Tabasco Sauce
Tohato (Japanese snack-food company)
Tolbert, Frank X. (author and chile promoter)
“tolerated weeds,” domestication of wild chiles
tomatoes, early role in Hungarian cuisine
tortillas, wheat
torture by fiery heat, use of chiles
tournedos béarnaise (recipe)
Travel Adventures (featured)
—Australian Fiery Food Festival
—Bahan Cuisine in Bahamas
—Congo Peppers of Trinidad and Tobago
—Curry Tour in England
—Fiery Foods in Costa Rica
—Habaneros and Belize
—Habaneros and Yucatán
—How Paprika Conquered Hungary
—Jamaican Scotch Bonnets and Country Peppers
—Singapore Culinary Tour
—Sonoran Chiltepín harvest
—Spicy Adventure in Mexico
—Tabasco Sauce (how made)
—Texas Chili Con Carne
Trinidad and Tobago, and chile peppers
—Congo peppers adventure tour
—diversity of cuisine
—“evil eye” legend of
—super hot peppers (folk beliefs)
Tropico Gold Mine cookoff
Tunisian curry mixtures
Udaipur (Shikarbadi Hunting Lodge)
Valcárcel, L. E. (historian), on chiles as currency
Van der Post, Laurens (food writer)
vegetables, why spicy seasonings are used
venison (meat), recipes using chiles
Vietnam and chile peppers
—nuac cham (fish and chile sauce)
Village of the Dawn (La Aurora), chiltep�
�n harvest
vitamin A, and chile peppers
vitamin C, and chile peppers
von Jacquin, Nikolaus (Dutch physician)
Washington, George (founding father), growing “bird peppers”
wat (Ethiopian stew)
water buffalo, cooking and preparation
Waterfront Cafe
Weil, Dr. Andrew, psychotropic nature of hot chiles
West Africa, influence on Brazilian cuisine
White, Colonel Maunsell (cultivator of Tobasco pepper)
Whittaker, Anne-Marie (food products markets)
Whole Foods Market’s and ‘Pueblo chile’
Wilson, Ellen (cookbook author), on West African chiles
wines (Australian chilli wine)
Winn, Michael (restaurant owner), on spices
witchcraft and chile peppers
—American Southwest witchcraft cure
—“salting” ceremony ritual
Xiaobing, Wang (Chinese minister)
Yemen (Zhoug sauce)
Yucatán Peninsula, history of chile peppers
—and black bean soup
—habaneros travel adventure
Zedong, Mao (Chinese ruler), on chiles
Zenker, F. G. (early chef), and cookbook recipes
Zoschke, Harold (chile expert)
—remedies to cool down fiery chile dishes