Peppers
 
 
 
Peppers
 

Lab-designed chile pepper ready to eat without the heat

SCIENTISTS IN TEXAS TAME THE HABANERO; SOME WONDER WHY By Ralph Blumenthal New York Times WESLACO, Texas – It’s a burning issue for some hot-pepper lovers: Whatever possessed Kevin M. Crosby to create the mild haban...
 
Peppers
 

A cool idea: Taming the habanero

Ralph Blumenthal, New York Times November 21, 2004 PEPPER1121 WESLACO, TEXAS — It’s a burning issue for some hot-pepper lovers: Whatever possessed Dr. Kevin M. Crosby to create the mild habanero? For Crosby, a plant...

 
Peppers
 

Red Boosts Nutrition in Chiles

By Patricia Aaron For the Journal NEW MEXICO’S OWN: From mid-September until frost, green chile matures and turns deep red. Green chiles that turn red in the fields signal the coming of autumn in New Mexico, just like the...
 
Peppers
 

Stashing away peppers for winter

Ari Le Vaux | 10/28/2004 As nutrient-rich as they are delicious, hot peppers also trigger an endorphin rush in your brain that’s chemically related to runner’s high and heroin’s kick. Yes, the pepper is truly ...

 
 
Peppers
 

Turn up the flavor this fall with hot peppers

By Nancy Berkoff, Freedom Communications October 20, 2004 You don’t need to turn on the stove to add sizzle to dishes — just chop some hot peppers. Hot peppers date back to about 7000 B.C. in Central America and have been heati...
 
Peppers
 

Chile Facts –

THEY CAN BE RED, green, orange or almost the colour of chocolate. They can be pointy, round, small, club-like, long, thin, globular, tapered, or shaped like a granny’s bonnet. Their skin may be shiny, smooth or wrinkled a...

 
Peppers
 

Chiles – a red hot export?

Adelaide may be the capital of South Australia, but its Mediterranean climate lends itself to a Mediterranean cuisine. Most gardens can boast a good crop of tomatoes, grape vines prosper, while olives do so well that they have ...
 
Peppers
 

MMM…. Burning….

If you want zip and heat in your favorite entr�e, add a chile pepper. Peppers come in a variety of shapes and colors and range in taste from sweet and mild to hot. Bell peppers are often picked when green and immature. Allowe...
 

 
 
Peppers
 

Fire Up for Hot Peppers

Chilly days call for warming up with a steaming bowl of hot chili. And we can thank the peppers known botanically as Capsicum for that warm sensation. Although they are native to Central and South America, Capsicums traveled ar...
 
Peppers
 

What chilies do

Chillies have been used in cookery for thousands of years, initially by Native and Mesoamericans, then later in the Old World: prior to this mustard (Brassica nigra), horseradish (Radicula armoracia) and pepper (Piper nigrum) w...