FabulousFusionFood's Chilli-based Recipes 10th 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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Pad Gra Prow
(Holy Basil Beef)
     Origin: Thailand
Peanut Soup
     Origin: West Africa
Pika
(Onion and Chilli Pickle)
     Origin: Curacao
Pad Krapow Gai
(Spicy Basil Chicken)
     Origin: Thailand
Pebre
(Chilean Chilli Salsa)
     Origin: Chile
Pikliz
     Origin: Haiti
Pad Thai
     Origin: Thailand
Pem Pem
     Origin: Gambia
Pilipili ya Kukaanga
(Kenyan Chilli Sauce)
     Origin: Kenya
Padavalanga Parippu Curry
(Snake Gourd Curry)
     Origin: India
Pemahun
     Origin: Sierra Leone
Piperies Mikres Toursi
(Greek Pickled Green Chillies)
     Origin: Greece
Pakistani Chicken Curry
     Origin: Pakistan
Penang Prawn Curry
     Origin: Thailand
Piquante Sauce
     Origin: American
Pakistani Curry Masala Powder
     Origin: Pakistan
Pépésup
(Pepper Soup)
     Origin: Equatorial Guinea
Pique
(Puerto Rican Spiced Vinegar)
     Origin: Puerto Rico
Pakistani Seekh Kebab
     Origin: Pakistan
Pepper Chicken
     Origin: Sierra Leone
Piri-piri Oil
     Origin: South Africa
Pakora Thongba
(Spicy Pakora Curry)
     Origin: India
Pepper Soup
     Origin: Liberia
Piri-Piri Sauce
     Origin: West Africa
Palak Paneer
(Paneer with Spinach)
     Origin: India
Pepper Soupe de Poisson
(Fish Pepper Soup)
     Origin: Cameroon
Piri-Piri Sauce II
     Origin: sub-Saharan Africa
Palandi
     Origin: Sri Lanka
Peppered Snails
     Origin: Nigeria
Podina Chutney
(Mint Chutney)
     Origin: Pakistan
Palandy
     Origin: Sri Lanka
Pepperpot
     Origin: Antigua
Point-and-kill
     Origin: Nigeria
Palaver 'Sauce'
     Origin: West Africa
Pepre Watra
     Origin: Suriname
Poison Braisé
(Barbecued Fish)
     Origin: Senegal
Palaver Chicken
     Origin: Ghana
Perch Benachin
     Origin: Gambia
Poisson au Fúmbwa
(Fish with Fumbwa)
     Origin: Central African Republic
Palm Butter Soup
     Origin: Liberia
Peri Peri Kari Camarão
(Fiery Prawn Curry)
     Origin: Mozambique
Poisson aux Coco
(Coconut Fish)
     Origin: Tanzania
Panang Curry Paste
     Origin: Thailand
Peri Peri Sauce
     Origin: India
Poisson Farci à la
Saint-Louisienne

(Stuffed Fish, in the Manner of St
Louis)
     Origin: Senegal
Paneer Jalfrezi
     Origin: Britain
Peri-peri Chicken
     Origin: South Africa
Poisson Salé
(Salt Fish)
     Origin: Mauritius
Paneer Maza
(Chilli Paneer)
     Origin: India
Peri-peri Prawn Pasta
     Origin: South Africa
Poisson Yassa
(Fish Yassa)
     Origin: Senegal
Paneer Sukka
     Origin: India
Peruvian Ceviche
     Origin: Peru
Poisson Yassa Mauritanienne
(Mauritanian Fish Yassa)
     Origin: Mauritania
Papadzules
     Origin: Mexico
Peruvian Seviche
     Origin: Peru
Pol Sambol
     Origin: Sri Lanka
Papeeta Kari
(Green Papaya Curry)
     Origin: India
Phaal Chicken Curry
     Origin: India
Pollo Borracho Chileano
(Chilean Drunken Chicken)
     Origin: Chile
Paradise Salsa
     Origin: Cayman Islands
Phaksha Pa
     Origin: Bhutan
Pollo con Salsa de Cacahuetes
(Chicken with Peanut Sauce)
     Origin: Equatorial Guinea
Pargo con Tomate
(Snapper with Tomato)
     Origin: Colombia
Phaksha Paa
(Bhutanese Pork with Chillies)
     Origin: Bhutan
Pollo Mexicana
(Chicken Mexicana)
     Origin: Mexico
Parilla de Pescado
(Barbecued Fish)
     Origin: Equatorial Guinea
Phane Stew
     Origin: Botswana
Polvo à São Tomé
(Sao Tomean Octopus)
     Origin: Sao Tome
Parthade
     Origin: India
Pho Bo Noodle Soup
(Pho Bo Soup)
     Origin: Vietnam
Polvo a Modo ze de Lino
(Octopus Stew)
     Origin: Cape Verde
Parthade Curry
     Origin: India
Phool gobhi Achari
     Origin: India
Pondu
     Origin: Congo
Party Jollof Rice
     Origin: Nigeria
Phoulourie
     Origin: Trinidad
Porc-Colombo
     Origin: Guadeloupe
Pastelles
     Origin: Trinidad
Pick a Pepper Soup
     Origin: Equatorial Guinea
Pork and Bacon Meatballs
     Origin: Britain
Pâte de piments végétariens
(Seasoning Pepper Paste)
     Origin: French Guiana
Pickle Masala
     Origin: India
Pork and Quince Curry
     Origin: Britain
Patna or Bombay Pickled Onions
     Origin: Anglo-Indian
Pickle Masala Powder
     Origin: India
Pork Black Curry
     Origin: Sri Lanka
Pau-Pau Chatni
(Papaya Chutney)
     Origin: Seychelles
Pickled Radish Pods
     Origin: British
Pork Fing
     Origin: Bhutan
Pav Bhaji Masala
     Origin: India
Pickled Red Cabbage
     Origin: Britain
Pork Fong
     Origin: Bhutan
Pazun Hin
(Prawn Curry)
     Origin: Myanmar
Pickling Spices
     Origin: Britain
Pork Pickle Curry
     Origin: India
Pe Kyar Zan Thoke
(Glass Noodle Salad)
     Origin: Myanmar
Pied de Veau aux Pois Chiches
(Calf's Feet with Chickpeas)
     Origin: Burkina Faso
Peanut and Greens Soup
     Origin: African Fusion
Pig Tail Bouillon with Dumplings
     Origin: Saint Lucia

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