FabulousFusionFood's Chilli-based Recipes 10th 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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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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