Chili Pepper News — chilies

t would be difficult to ignore the influence of chili – in any form – in our food these days. It is simply everywhere, from fast food joints to salad dressings. You’ll find spicy dishes gracing the menus of five-star restaurants and served in food trucks to hungry passers-by.

We don’t grow every type of chili found under the sun. For a start, we don’t have the room. And secondly, we know where to get some good chilies to support local businesses. But there are chilies that are just too important to our Mad Dog sauces that we need to produce ourselves. At the moment, we’ve got:

f you’re a foodie, exploring new cuisines is crucial to your well-being and mental health. You might concentrate on one area, or have a mad love affair with one flavor or another from time to time, but you need to try new foods… often. You might be the first to try new restaurants or spend hours trawling the Internet for interesting recipes. And likely, you have a fridge full of condiments (much as seen in Fight Club).

You’ve probably seen it time and again. Recipes that call for fresh chilies usually direct you to remove the seeds. Why? For some reason, a lot of people are under the impression that a chili’s heat derives from its seeds. It’s hogwash. But, there seem to be a lot of these individuals. Many of them are chefs (or, at least, their cookbook recipe writers). This level of deception continues to mislead the home cook.