Contents
Foreword
Preface
Part I.
A. What is a Pepper?
1. Origin and Discovery
2. Origin and Use of Name
3. Nutritional Information
4. Capsaicin (CAPS)
5. Aroma, Flavor, and Color
6. Why Chili Pepper Lovers Love Chili Peppers
B. Look at Me! Cultivar Descriptions
1. Banana Pepper
2. Bell Pepper
3. Cayenne
4. Cherry
5. Chile de _rbol
6. Chiltepín
7. Cubanelle
8. Guajillo, dried; Mirasol, fresh
9. Habanero
10. Jalapeño
11. 'New Mexican Chile' (Anaheim)
12. Pasilla, dried: Chilaca, fresh
13. Pepperoncini
14. Pimento
15. Poblano, fresh; Ancho and/or Mulato, dried
16. Rocoto
17. Serrano
18. Tabasco
C. Peppers on Your Plate
1. Selection and Use
a. Dried
b. Storage
c. How to Use Fresh Peppers
d. How to Use Dried Peppers
2. Ingredients and Terms
a. Prepared Pepper Products
b. Ingredients
c. Cooking Notes
d. Substitutions for Ingredients
Part II
A. Recipes
1. Appetizers, Salads, and Soup
2. Breads, Savory Tarts, and Pastas
3. Meat, Fowl, and Seafood
4. Vegetables
5. Sauces, Spreads, and Dressings
6. Desserts
7. Relishes, Chutney, Preserves, and Condiments
Nutritional Notes
Annotated Bibliography
Index
