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Welcome to Chilli and Spice
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Thanks for visiting Chilli and Spice, where you can view or post photos of all the wonderful chillis and spices you encounter across the world. Look forward to seeing your photos up here soon.
Posted at 2:44PM, 5 April 2005 PST
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Can we post food that contain chilli/spices?
Posted 42 months ago.
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I was happy to find a chili group (I believe that is the proper spelling!), as it is one of my favorite foods. I grow several kinds of peppers, chili piquin's and one called "super-hybrid", which is a piquin varietal.
I buy many of my seedlings here:
www.chileplants.com/
My favorite way to cook piquins, when they are full and red and juicy hot, is to blacken them in olive oil or peanut oil, and put them on plate. That way the whole dish is infused with flavor and mild heat, and I have a capsicum-happy meal to myself in the side peppers.
don
Posted 39 months ago.
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Actually, I thought the proper spelling was chile.
Posted 39 months ago.
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chil·i (ch¹l“¶) n., pl. chil·ies. 1. The pungent fresh or dried fruit of any of several cultivated varieties of capsicum, used especially as a flavoring in cooking. Also called chili pepper. 2. Chili con carne. [Spanish chile, chili, from Nahuatl chilli.]
(from American Heritage unabridged)
there you have it. All variants have a reasonable explanation.
d.
Originally posted 39 months ago.
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wickenden edited this topic 39 months ago.
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Love this group. I will be posting, but you should know that those of us in New Mexico think the word is spelled Chile and the state question is "Red, Green or Christmas?". And the hotter the better. Thanks.
Posted 39 months ago.
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Posted 34 months ago.
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Would appreciate if someone can tell me the common name of this chilli, or maybe the scientific name...suppose to originate from Tasmania and it's real hot stuff
Originally posted 34 months ago.
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seveno2003 edited this topic 34 months ago.
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Hey Seveno2003 that chile is a Red Savina habanero - not just any old hot pepper, the Red Savina habanero is listed in the guinness book of world records as the hottest chile in the world. Although there are folks now saying that there is a chile that is nearly twice as hot: the Naga Jolokia from India. I think this is still being verified however so in the meantime the Red Savina holds the record!
From: ushotstuff.com/worldshottestchile.htm
"The Red Savina Habanero is a strain of c. chinese developed from a mutant red pepper found in a field of orange Habaneros in 1989. It was found and developed by Frank Garcia, one of the 3 founders of GNS spices, which "owns" the Red Savina. The story goes that Frank was plowing under a large field of orange Habaneros rather then sell them at a much cheaper price then that which was negotiated for before planting. In the process of distorting the crop he spotted a plant with red fruit growing in the field. One red fruited plant among all these orange ones was rather odd and got his attention. He stopped the tractor, plucked up the plant and tossed it on the tractor and forgot about it for a while. The seeds from that single plant were grown, and through selective breeding, the Red Savina strain was developed. In 1994, the Red Savina set a world record for heat at 577,000 Scoville units."
Originally posted 26 months ago.
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River Rats edited this topic 26 months ago.
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The Dorset Naga blows the Res Savina off the scale at 1,001,304 SHU. I have tried some Naga Jalokia and that hurt, not jus a little bit either.
Posted 23 months ago.
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Hi, I am from Brasil, a land of good spices (temperos) and pepper (pimenta). Specially at the north, in amazon, where you can find some great peppers. The natives mix it with a juice from the yucca root (mandioca), called tucupi (yellow) ... hope you like it!
Posted 18 months ago.
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