"peppers" news and stories

Tear-jerking, hot, spicy, smoky, sweet and sour and even herbaceous can all be descriptors of chilies and the distinctive aromas and flavors that they can impart to food. But if we're just talking heat, the Bhut Naga Jolokia, hailing from Northeastern India and also cultivated in Sri Lanka and Bangladesh, is reputed to be the world's hottest chili -- and I've eaten it. In large amounts it's dangerously hot, but out of all the dried chilies I've cooked with, the Naga Jolokia is a staple in my spice drawer because it has a unique tang that's much more than just heat. There are hundreds of chilies to choose from, but I have my favorites, both dried and fresh.

Dried Ground Allepo Chile

Sun dried Allepo chiles come from Syria and have a rich, lightly smoky yet fruity flavor. They can be found in gourmet spice shops; I bought mine at Kalustyan's in New York City. Allepo can be added to any traditional beef stew recipe, but it pairs especially nicely with tomato-based soups, stews and chili. I just add a tablespoon to my beef cubes before coating them in flour and browning them in oil, or I sprinkle it over the ground meat before browning chili meat.

Fresh Serrano and Finger Chilies

Serrano chilies are grown in Mexico and California and can be found fresh in gourmet grocery stores. Use it much as you would a jalapeno; I like it in my guacamole. They're also great in marinades mixed with fresh cilantro, garlic, and olive oil.

Dried Arbol Chilies

Dried arbol chilies, primarily grown in Mexico and a cousin to the cayenne chile, can be found in Latin groceries stores. I love arbol with sweet oranges. The simple combination with a little olive oil can make for a killer sauce for sautéed shrimp. But this morning, I had a craving for a mall-style Orange Julius. I wanted to make a sweet drink for myself, but with less sugar, more nutrition, and a little extra kick. This one tasted like the real deal, but packed extra spice from arbol.

After the jump, get Jennifer's recipe for a Chile Spiked Orange Smoothie.

Seeding hot peppers can be time consuming. Make the process less complicated by using a small melon baller scoop. And alleviate the stinging pain of particularly hot chilies by wearing gloves.

There are some days when roasted peppers sound so appealing, but it's just too hot to turn on the oven. Don't give up -- just use your stove instead!

Sometimes you want to add a little bit of habanero or scotch bonnet flavor to a sauce or salsa, but you're not feeling like white-hot-screaming-plunge-your-face-in-the-snow pain for dinner, thankyouverymuch.

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An Indian woman has set her sights and taste buds on breaking the Guinness record for eating the most hot peppers. And not just any hot peppers. Anandita Dutta Tamuly plans to eat as many Bhut Jolokia, or ghost chilis, as she can.

Tamuly hails from the state of Assam, where the pepper occurs as a natural hybrid. She seems pretty confident that she can scarf a record-smashing amount of what Guinness recently named the world's hottest chili pepper. On Indian television she recently chowed down on 60 of the fiery peppers in two minutes. Tamuly became a fan of the ghost chili when her mother smeared some chili paste on her tongue to cure a childhood infection.

The current record is held by Anita Crafford who consumed eight peppers in a minute. They weren't ghost peppers though, far from it. They were jalapeños, which are about one one-hundreth as hot as the dreaded Bhut Jolokia. Sheesh, what a wimp!

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