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Article: Chili powder power.(includes recipes)(increase in spice usage in the food processing industry)(Brief Article)
- Article from:
- Prepared Foods
- Article date:
- March 1, 1999
CopyrightCOPYRIGHT 1999 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Hot spices are hot: Red pepper, black pepper and mustard seed now account for almost half of the country's spice usage.
Even bigger news is that spicy capsicum peppers have increased in production by 125% since the late 70s - all to satisfy our taste for edible heat. Among capsicums, the chili pepper reigns as the mildest and most adaptable for a variety of cuisines. It forms the basic seasoning of chili powder, without which some of our favorite regional specialties couldn't exist.
Though it originated in the Southwest about a century ago to flavor "Tex-Mex" dishes, there's hardly a food that doesn't warm up to the nip of chili powder. This blend is ...
Related newspaper, magazine, and journal articles:
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Article: Shops sell pure chili powder.
Akron Beacon Journal (Akron, OH);
September 10, 2003 ;
468 words
...Byline: Jane Snow Q: Where can I buy pure chili powder? I've looked everywhere. _ C.L. A: You're smart to make the distinction between the pure chili powder and the chili powder blends sold in most Midwestern supermarkets ...
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