FabulousFusionFood's Chilli-based Recipes 11th Page

A mixture of different chilli peppers. A mixture of different chilli peppers.
Welcome to FabulousFusionFood's Chilli-based Recipes Page — The recipes presented here all contain chilli peppers as a main ingredient. Chillies are the fruit of the chilli plant. Along with black pepper, they are unique spices in that they impart 'heat' to a dish without any associated bitterness. The dried and powdered fruit along with the fresh fruit and the dried fruit are all used as spices. As well as their capsaicin induced heat, chillies (depending on the variety or cultivar) can also imbue a dish with a fruity flavour. Smoked chillies are also used to impart a smokiness as well as heat to a dish.


Chilli peppers, also spelled chile or chili (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi]) and known as hot peppers, are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chilli peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and the related capsaicinoids give chillies their intensity when ingested or applied topically. Chilli peppers exhibit a range of heat and flavours. This diversity is the reason behind the availability of different types of chilli powder, each offering its own taste and heat level.

Chilli peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chillies back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of multiple varieties across the world for food and traditional medicine. Five Capsicum species have been widely cultivated: annuum, baccatum, chinense, frutescens, and pubescens.

The capsaicing molecule, chemical structure (top) and space-filling model (bottom). The capsaicin molecule, chemical structure (top) and space-filling model (bottom).
The substances that give chilllies their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Pure capsaicin is a hydrophobic, colourless, odourless, and crystalline-to-waxy solid at room temperature. The quantity of capsaicin varies by variety, and depends on growing conditions. Water-stressed peppers usually produce stronger fruits. When a habanero plant is stressed, for example by shortage of water, the concentration of capsaicin increases in some parts of the fruit.

When peppers are consumed by mammals such as humans, capsaicin binds with pain receptors in the mouth and throat, potentially evoking pain via spinal relays to the brainstem and thalamus where heat and discomfort are perceived. However, birds are unable to perceive the hotness and so they can eat some of the hottest peppers. The intensity of the "heat" of chillies is commonly reported in Scoville heat units (SHU), invented by American pharmacist Wilbur Scoville in 1912. Historically, it was a measure of the dilution of an amount of chilli extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety, and therefore the higher the rating. Since the 1980s, spice heat has been assessed quantitatively by high-performance liquid chromatography (HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure


The alphabetical list of all the chilli-based on this site follows, (limited to 100 recipes per page). There are 1392 recipes in total:

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Pork Vindaloo with Vindaloo Masala
     Origin: Britain
Pudding Egusi
(Egusi Pudding)
     Origin: Cameroon
Restaurant-style Madras Curry
     Origin: Britain
Pork Vindaloo with Vindaloo Paste
     Origin: Britain
Pudina Chutney
(Indian Mint Chutney)
     Origin: India
Rhubarb and Common Hogweed Seed
Chutney

     Origin: Britain
Pork with Cabbage and Bananas
     Origin: eSwatini
Pudina Chutney
(Mint Chutney)
     Origin: India
Rice and Peas
     Origin: Jamaica
Porkolt Csirke
(Chicken Porkolt)
     Origin: Hungary
Puerto Rican Sofrito
     Origin: Puerto Rico
Rice with Pigeon Peas
     Origin: Puerto Rico
Port of Spain Crabs and Dumplings
     Origin: Trinidad
Pumpkin Vine Tips Tarkari
     Origin: Nepal
Ris Gras Burkinabé
     Origin: Burkina Faso
Portuguese Tomato Sauce
     Origin: Portugal
Pupusas
     Origin: El Salvador
Riz au Gras
('Fat Rice')
     Origin: Benin
Pot Roast Turkey Drumstick
     Origin: Fusion
Purée d'Oseille
(Hibiscus Leaf Purée)
     Origin: Chad
Riz et Pois Collés
(Haitian Rice with Peas)
     Origin: Haiti
Potage Congolaise
(Congolese Soup)
     Origin: Congo
Qatri Chicken Curry
     Origin: Qatar
Riz Wolof
(Wolof Rice)
     Origin: Guinea
Potatas a la Huancaína
(Huancaínan Potatoes)
     Origin: Peru
Queue de Boeuf Pinon
(Oxtail Pinon)
     Origin: Togo
Roadhouse Chili Pizza
     Origin: American
Potato Cakes with Mango Sauce
     Origin: Ireland
Quick Doubanjiang
     Origin: Fusion
Roast Chicken Noodle Soup with
Chopsuey Greens

     Origin: Fusion
Potato Chops
     Origin: India
Ragoût aux épinards
(Spinach Stew)
     Origin: Central African Republic
Roast Tomato Bharta
     Origin: Anglo-Indian
Poule nas sos
(Chicken in Sauce)
     Origin: Haiti
Ragoût d'Ignames et
Boeuf

(Beef Stew with Yams)
     Origin: British
Rocoto Rellenos
(Stuffed Rocoto Chillies)
     Origin: Peru
Poulet à la Noix de Coco et aux
Arachides

(Chicken with Coconut and Peanuts)
     Origin: Gabon
Ragoût de Porc au Citron Vert
(Ragoût of Pork with Lime)
     Origin: Senegal
Romazava
     Origin: Madagascar
Poulet aux Arachides de Niger
(Chicken with Peanuts, Niger Style)
     Origin: Niger
Ragout d'Igname
(Yam Porridge)
     Origin: Burkina Faso
Ropa Vieja
     Origin: Cuba
Poulet aux Bananes Plantains
(Chicken with Plantains)
     Origin: Madagascar
Ragoût de poisson
(Creole-style fish Stew)
     Origin: Saint-Martin
Rougail de Mangues Vertes
(Green Mango Rougail)
     Origin: Madagascar
Poulet Boucané
(Buccaneer/Smoked Chicken)
     Origin: Martinique
Rajmah Curry Blend
     Origin: India
Rougail Mangue
(Mango Rougail)
     Origin: Reunion
Poulet Moambe
(Chicken Moambe)
     Origin: Congo
Ras el hanout
     Origin: North Africa
Rougail Saucisse
(Sausage Rougail)
     Origin: Mauritius
Poulet Nyembwe
     Origin: Gabon
Rasam
     Origin: Southern India
Rougaille de Poisson Salé
(Salted Fish Rougaille)
     Origin: Mauritius
Poulet Yassa
(Chicken Yassa)
     Origin: Gambia
Rasam Powder
     Origin: India
Royal Beef Biryani
     Origin: India
Poulet Yassa Burkinabé
(Burkinabe Chicken Yassa)
     Origin: Burkina Faso
Ravir de Deku
(Deku Delight)
     Origin: DR-Congo
Rujak Brunei
(Spiced Fruit Salad)
     Origin: Brunei
Poulet Yassa de Guinée
(Guinean Poulet Yassa)
     Origin: Guinea
Raw Beetroot Raita
     Origin: India
Rwandan Chicken
     Origin: Rwanda
Poutou
     Origin: Mayotte
Re-fried Beans II
     Origin: Mexico
Saag Aloo
(Stir-fried Potatoes with Spinach)
     Origin: India
Prawn Balti
     Origin: Britain
Red Bean Soup with Guacamole Salsa
     Origin: Mexico
Saag Aloo
(Stir-fried Potatoes with Rapeseed
Greens)
     Origin: India
Prawn Curry
     Origin: Bangladesh
Red Chicken Mole
     Origin: Mexico
Saak-er Ghanto
     Origin: Bangladesh
Prawn Patties
     Origin: Trinidad
Red Chilli Biscuits
     Origin: America
Saba Curry Goat
     Origin: Saba
Prawn Phall
     Origin: Britain
Red Curry Cambogee with Meat
     Origin: Cambodia
Saba Peppasauce
     Origin: Saba
Prawn Powder
     Origin: Anglo-Indian
Red Curry Dipping Sauce
     Origin: Thailand
Sach Ko Nung Slirk S'krey
Chomkak

(Lemongrass Beef Kebab)
     Origin: Cambodia
Prawn Puri
     Origin: Britain
Red Oil Greens
     Origin: Liberia
Sach Ko Tirk Prahok
(Beef in Fish Sauce)
     Origin: Cambodia
Pressure Cooker Beef in Pepper Sauce
     Origin: American
Red-red with Spiced Plantains
     Origin: Ghana
Safou a la Sauce Tomate
(Bush Pears in Tomato Sauce)
     Origin: Cameroon
Pressure Cooker Chicken Korma
     Origin: Fusion
Rendang Curry Paste
     Origin: Fusion
Saint Kitts and Nevis Jerk Burger
     Origin: Saint Kitts
Pressure Cooker Curried Beef Stew
     Origin: South Africa
Rendang Daging
(Malaysian Beef Rendang)
     Origin: Malaysia
Saint Lucia Green Seasoning
     Origin: Saint Lucia
Prig Gang Som
(Sour Curry Paste)
     Origin: Thailand
Restaurant Tandoori Marinade
     Origin: India
Saint Lucia Lambi Soup with Dumplings
     Origin: Saint Lucia
Prig Nam Som
(Chilli Garlic Sauce)
     Origin: Thailand
Restaurant-style Chakalaka
     Origin: South Africa
Prik Gaeng Panang
(Panang Red Curry Paste)
     Origin: Thailand
Restaurant-style Dum Aloo
     Origin: India

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