FabulousFusionFood's Chilli-based Recipes 12th 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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Saint Lucia Papaya Hot Pepper Sauce
     Origin: Saint Lucia
Sarson ka Saag
(Mustard Greens and Spinach Curry)
     Origin: India
Shito
(Dark Chilli Sambal)
     Origin: Ghana
Saint Martin Poulet de Colombo
     Origin: Sint Maarten
Satan's Fantasy Chili
     Origin: American
Shitor Din
     Origin: Ghana
Saint Martin Poulet de Colombo
     Origin: Saint-Martin
Satay
     Origin: Indonesia
Shoko
(Nigerian Beef and Spinach)
     Origin: Nigeria
Saint Martin Sauce Chien
     Origin: Saint-Martin
Satini Mangue Vert
(Mauritian Mango Chutney)
     Origin: Mauritius
Si Byan
(Burmese Fish Curry)
     Origin: Myanmar
Saint Vincent Green Seasoning
     Origin: Saint Vincent
Sattu
     Origin: India
Siboyo den pika
(Onions in Hot Sauce)
     Origin: Bonaire
Saka saka
(Congolese Cassava Leaves)
     Origin: Congo
Sauce Arachide de Burkina Faso
(Burkinabe Peanut Sauce)
     Origin: Burkina Faso
Sierra Leonian Egusi Soup
     Origin: Sierra Leone
Saka-saka
(Mutton and Cassava Leaf Stew)
     Origin: Guinea
Sauce aux Arachides
(Guinean Peanut Sauce)
     Origin: Guinea
Sigá
(Prawn and Okra Stew)
     Origin: Guinea-Bissau
Sakay
     Origin: Madagascar
Sauce Chien
     Origin: Saint Barthelemy
Silsi
(Eritrean Tomato Sauce)
     Origin: Eritrea
Salade Chou Chou
(Chako Salad)
     Origin: Mauritius
Sauce Chien
     Origin: Sint Maarten
Simple Mole Poblano
     Origin: Mexico
Salade de Zaalouk
(Salad of Cooked Vegetables)
     Origin: Tunisia
Sauce d'Arachide
(Beninese Peanut Sauce)
     Origin: Benin
Sing Mapan Singju
(Ginger Flower and Water Dropwort
Singju)
     Origin: India
Salata Aswad
(Sudanese Aubergine Salad)
     Origin: Sudan
Sauce de Tomates Crues
(Raw Tomato Sauce)
     Origin: Benin
Sint Maarten Crab Backs
     Origin: Sint Maarten
Salata Méchouia Nablia
(Grilled Red Pepper, Chilli and Tomato
Salad)
     Origin: Tunisia
Sauce Gbanbouda
(Tô with Okra Sauce and Peanuts)
     Origin: Guinea
Sint Maarten Roe Accras
     Origin: Sint Maarten
Salmi Poulet Mauriticien
(Chicken Mauritius)
     Origin: Mauritius
Sauce Gombo
(Gombo Sauce)
     Origin: Guinea
Sint Maarten Stewed Saltfish
     Origin: Saint-Martin
Salmon Kalia in Panch Phoron Sauce
     Origin: India
Sauce Gombo et Boeuf
(Okra Sauce with Beef)
     Origin: Burkina Faso
Slow Cooker Chicken Korma
     Origin: Britain
Salmon with Acacia Seed and Tasmanian
Pepper Berry Rub

     Origin: Australia
Sauce Gombo Togolaise
(Togolese Okra Sauce)
     Origin: Togo
Slow-roast Lamb Shoulder with Honey,
Herbs and Harissa

     Origin: Britain
Salsa con Queso Jalapeña
(Nicaraguan Cream Sauce with Cheese)
     Origin: Nicaragua
Sauce Gombos Burkinabé
(Burkinabe Okra Sauce)
     Origin: Burkina Faso
Smoked Chillies
     Origin: Mexico
Salsa de Abacate de Guineano
(Equatorial Guinean Avocado Salsa)
     Origin: Equatorial Guinea
Sauce Légume
     Origin: Benin
Smoked Fish Light Soup
     Origin: Ghana
Salsa de Chile Rojo
(Red Chilli Sauce)
     Origin: Spain
Sauce piquante créole
(Creole Hot Sauce)
     Origin: Guadeloupe
Smoky Prawn Jollof Rice
     Origin: Nigeria
Salsa Jalapeña
(Nicaraguan Cream Sauce)
     Origin: Nicaragua
Sauci Yohss
(Gambian Mussel Meats in Tomato Sauce
with Potatoes)
     Origin: Gambia
Sofrito
     Origin: Spain
Salt Cod Fish Cakes
     Origin: Bahamas
Scallop and Prawn Chu Chee
     Origin: Thailand
Sofrito Cubano
(Cuban Sofrito)
     Origin: Cuba
Saltfish Accra
     Origin: Barbados
Scotch Bonnet Hot Sauce
     Origin: Jamaica
Sokossoko de Rognon
(Sokossoko with Kidneys)
     Origin: Burkina Faso
Saltfish Salad
     Origin: Anguilla
Seafood Chili
     Origin: American
Solachi Kadhi
(Kokam Sauce)
     Origin: India
Samaki wa Kakuango
(Fried Fish with Onions)
     Origin: Tanzania
Seaweed Vinegar
     Origin: Canada
Solomon-a-Gundy
     Origin: Jamaica
Samaki wa Kapaka
(Zanzibar Grilled Fish)
     Origin: Tanzania
Seengre ke Satha Tori Kari
(Courgette Curry with Radish Pods)
     Origin: India
Somlar Mochu Sachko
(Sour Beef Stew)
     Origin: Cambodia
Sambal Belacan
     Origin: Malaysia
Seitan Nyembwe
     Origin: African Fusion
Sopa Mexicana de Flor de Calabaza
(Mexican Pumpkin Flower Soup)
     Origin: Mexico
Sambal Olek
     Origin: Indonesia
Senegalese Vegetable Stew with Millet
     Origin: Senegal
Sopi di Piská
(Fish Soup)
     Origin: Aruba
Sambal Telur
     Origin: Malaysia
Serekunda Fish Benachin
     Origin: Gambia
Sopi di Piská
(Fish Soup)
     Origin: Bonaire
Sambal Tomat
(Tomato Sambal)
     Origin: Aruba
Shakshooka
(Egg and Chilli Breakfast)
     Origin: Libya
Sopi di Piská
(Fish Soup)
     Origin: Curacao
Sambhar Masala
     Origin: India
Shami Kebab
     Origin: India
Sorpotel
     Origin: India
Samlar Machu
(Cambodian Sour Soup)
     Origin: Cambodia
Shata
     Origin: Sudan-a
Sos Ti-malice
(Ti-malice Sauce)
     Origin: Haiti
Samusa aux Crevettes
Réunionaise

(Reunion Shrimp Samosas)
     Origin: Reunion
Sherry Pepper Sauce
     Origin: Bermuda
Soup Joumou
(Haitian Squash Soup)
     Origin: Haiti
Sancoche
     Origin: Trinidad
Shigni
(Somali Hot Sauce)
     Origin: Somalia
Soupa Canja
(Okra and Palm Oil Soup)
     Origin: Gambia
Sancochi di Galinja
(Chicken Stew)
     Origin: Aruba
Shin Ngoa Lap
(Spicy Beef Salad)
     Origin: Laos
Sanger Yena
(Offal Sausages)
     Origin: Aruba
Shish Kebabs
     Origin: Britain

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