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Article: Scoville inferno.(chili peppers testing)(Wilbur Scoville)
- Article from:
- Art Culinaire
- Article date:
- June 22, 2002
- Author:
CopyrightCOPYRIGHT 2002 Culinaire, Inc. 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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Spicy ingredients are getting hotter and hotter, pun intended. From the curries of South East Asia to the chili pastes of China and from the garam masalas of India to the salsas of Latin America, hot and spicy foods are common, but never banal. Because chili peppers thrive in very warm, hot climates, equatorial regions seem to have the heaviest concentration of pungent cuisine. Strangely enough, northern areas of Europe have never really caught the fever for the flavor of hot pepper quite as much as the rest of the world.
Different cultures have their own unique interpretations to bring out the flavors of their respective chilies. Whether it's kimchi in Korea, ...