Q: Dave,I am considering farming chiles, but I need to know where I can sell them. Do buyers contract with growers? If yes, for certain types? How do I reach the buyers?–Lex Pruitt Arkansas A: Hello Lex:In New Mexico, most farmers contract with processors or produce buyers before they plant their chiles. Over a hundred years, an industry has developed here …
Soapy Cilantro
Q: Dear Dave,Why does cilantro taste soapy to me? When following a recipe that calls for cilantro, should I substitute something else, leave it out, or forget the recipe altogether?Thank you, Cathy A: Hello Cathy:Some people have this reaction, and some don’t. It is a great food mystery. The best substitute is Italian parsley, the flat kind.–Dave
Heat Scale
Q: Dear Dave,It seems I’ve seen a scale ranking the hotness of chiles on a scale of 1 to 10, with 10 being the hottest. Would you know of this scale and where I could obtain a copy?–Jim Lucas A: Hello Jim:Here it is: http://www.fiery-foods.com/dave/heat.html–Dave
Where Are Chiles From?
Q: Sir:Where are chiles from? Where does the influence come from? Is it an Asian influence, Spanish, French? American Indian or Central American Indian? I remember from American History that Chinese ships were familiar with the West Coast. Thanks for your time, Mel A: Hello Mel:Chiles originated in Bolivia, South America and were spread by birds all over South and Central …
The Hottest Part of the Chile
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. But my buddy says that it is the seed. 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 …