Streams

Globavores: Chilies

Wednesday, October 24, 2012

We explore the many variations of chilies and where they’ve traveled around the world since the start of the Columbian Exchange. Roberto Stantibañez, chef at Fonda and author ofTacos Tortas and Tamales , and food historian Dave Dewitt of Fiery-Foods, author of  the Chile Pepper Encyclopediaexplain the origins and wide variety of chilies, and talk about how they're used from Mexico to Thailand.

Recipe: Ancho Chiles Stuffed with Beef

Recipe: Fresh Tomatillo Salsa

Share your chili recipesleave as a comment, below!

 

 

Find out where all the peppers shipped into the Hunts Point market in New York City comes from this time of year (courtesy of The New York World).

Guests:

Dave Dewitt and Roberto Stantibanez

Comments [7]

Cooking Recipes comes with detailed ingredients an from Philippines

What a great collection of recipes. I have already clicked on a few and bookmarked it. It’s great having them all in one place to check out. Thanks.

Oct. 27 2012 02:49 AM
Emme

Please what was the name of that chocolate drink made with water and chili? Thank you.

Oct. 24 2012 01:23 PM
Amy from Manhattan

If chilies existed only in the western hemisphere until 1492, how could humans around the world have coevolved w/them? Does the spiciness of spicy plants that evolved elsewhere have other chemicals than capsaicin, & if so, do they stimulate the same receptors as capsaicin (which might answer my 1st question)?

Oct. 24 2012 01:22 PM
Michelle from BKLYN

Let Dave talk, darn it!

Oct. 24 2012 01:16 PM
Ruth from Manhattan

PS- can't do the caseine- I'm vegan.

Oct. 24 2012 01:16 PM
Hal from Crown Heights

I like some spiciness, bit I find that if there is too much heat, the subtle flavors of the chilli varieties are difficult to discern. I love habaneros for example, but I'm after the flavor, not the heat.

Oct. 24 2012 01:15 PM
Ruth from Manhattan

I have tried for years to get used to hot things.
I'm too sensitive.

Can you suggest a pepper I'd like - so I can make Salsa Verde, etc. Or how to prepare?

THANKS!

Oct. 24 2012 01:14 PM

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