FabulousFusionFood's Chilli-based Recipes 11th Page

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.

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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