Below you'll find a list of all posts that have been categorized as “All About Chiles”
By William Agnew Patton In the midst of this cooly district there is an open space, an acre or two in extent, densely shaded by a very ancient, and far-spreading banyan-tree, under the branches of which the cooly people hold their market. It would be impossible to imagine a scene more unlike any that I had ever beheld in all …
By Dave DeWitt [Author’s Note: The year 2012 marks the Centennial Anniversary of the Scoville Organoleptic Test, so I decided to apply all my food history online research skills that I’ve honed over the past five years to create what is the first definitive—however brief—biographical essay on Scoville. Fortunately, the combination of Google Books, Google Scholar, and other online resources …
By Nancy Gerlach, SuperSite Food Editor Emeritus We are both well and still happy that we embarked on our adventure in Mexico. In spite of all the negative stories that circulate about the violence, our area remains peaceful and each year we are here, we love it all the more. The downside of our location is that the word has …
By Dave DeWitt The Bonney pepper is to Barbados what the Scotch bonnet is to Jamaica and the Congo pepper is to Trinidad & Tobago. Its earliest mention in literature is from 1647, when Richard Ligon described it while writing his book, A True and Exact History of the Island of Barbados, which was not published until 1657. No early …
By Sara HodonPhotos by Chris Markey When most fiery food and pepper aficionados think of the hottest places to find habaneros, jalapeños, and other spicy favorites, any number of cities in the American Southwest might come to mind. Chances are the small Pennsylvania Dutch borough of Kutztown, PA wouldn’t even make the Top 100. Possibly not even the Top 500. …
