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The malagueta chile ( spelled “ mala ”), used in Brazilian cooking, is often confused with melegueta pepper ( spelled “ mele ”), also known as " grains of paradise ," a cardamom-like West African spice, Aframomum melegueta, from the Zingiberaceae ( ginger ) family.
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malagueta and melegueta
In 1469, King Afonso V of Portugal granted the monopoly of trade in the Gulf of Guinea to Lisbon merchant Fernão Gomes, including the exclusive trade of Aframomum melegueta, then called " malagueta " pepper-which was granted by 100 000 real-annually in exchange for exploring 100 miles of the coast of Africa a year for five years.
malagueta and pepper
After Christopher Columbus reached the New World in 1492 and brought the first samples of Capsicum frutescens, the name malagueta was then taken to the new chilli " pepper ".
malagueta and African
* Capsicum frutescens, which includes malagueta, tabasco and Thai peppers, piri piri, African birdseye chili, Malawian Kambuzi
malagueta and .
It has a range of 60, 000 to 100, 000 Scoville units .. Two sizes are seen in markets, which will sometimes have different names: the smaller ones are called malaguetinha in Brazil and piri piri in Portugal and Mozambique, and the larger ones are called malaguetão in Brazil and malagueta in Portugal.
chile and spelled
* Chili pepper, the spicy fruit of plants in the genus Capsicum ; sometimes spelled chilli in the UK and chile in the Southwestern US, including with reference to the derived products:
In American English the name is usually spelled " chili ", or, less commonly, " chile ".
While chile, the pod, is sometimes spelled chili, chilli, or chillie elsewhere, U. S. Senator Pete Domenici of New Mexico made this state's spelling official by entering it into the Congressional Record.
chile and used
The Real Academia Española defines the word enchilada, as used in El Salvador, Guatemala, Honduras, Mexico, and Nicaragua, as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce.
This same species has other varieties as well, such as the Anaheim chiles often used for stuffing, the dried ancho chile used to make chili powder, the mild-to-hot jalapeño, and the smoked, ripe jalapeño, known as a chipotle.
In Mexico the term chile is used for " hot peppers " while the heatless varieties are called pimiento ( the masculine form of the word for pepper, which is pimienta ).
The most commonly used alternative name of the plant family, " chile ", is of Central American origin.
** Chile con queso ( Spanish: ' chile with cheese '; often referred to simply as " queso " and rarely used with the " chili " spelling ), a cheese sauce or dip with chopped chiles ( usually green )
Other notable foods sold in markets include bars of chocolate ( primarily used for making hot chocolate ), traditional breads, and chapulines ( fried grasshoppers with chile ).
In Peru, a traditional salsa is peri peri or piri piri sauce: " The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness — the more chile, or the hotter variety of chile used, the hotter the sauce.
Lesser-known varieties of smoked chiles include cobán, a piquín chile native to southern Mexico and Guatemala ; pasilla de Oaxaca, a variety of pasilla from Oaxaca used in mole negro ; jalapeño chico, jalapeños, smoked while still green ; and capones (" castrated ones "), a rare smoked red jalapeño without seeds.
Sometimes they are placed in water for 24 hours, after which they can be boiled or eaten raw, sun-dried, fried, flavoured with spices, such as garlic, onions, chile, drenched in lime, and used in soup or as a filling for various dishes.
Although it is traditionally used with black beans for flavor and its carminative properties, it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes ( especially those containing huitlacoche ), soups, mole de olla, tamales with cheese and chile, chilaquiles, eggs and potatoes and enchiladas.
Many are similar to Mexican or Spanish foods, often with modifications ( such as the addition of chile ) and sometimes with linguistic differences ( for example, the diminutively suffixed bizcochitos instead of the conventional bizcochos used in some of Latin America and Spain ).
A thicker version of green chile, with larger pieces of the plant, plus onions and other additions, is called green chile stew and is popular in Albuquerque-style New Mexican food ; it is used the same way as green chile sauce, as a topping for virtually anything, including American dishes.
The large, flavorful New Mexican variety gives the region's cuisine much of its distinctive style, and used so extensively that it is known simply as " chile ".
* Chorizo: spicy pork sausage, seasoned with garlic and red chile, usually used in ground or finely chopped form as a breakfast side dish or quite often as an alternative to ground beef or shredded chicken in other dishes.
* Jalapeño: a small, fat chile pepper, ranging from mild to painfully hot, occasionally used chopped ( fresh ) in salsa, sliced ( pickled ) on nachos, or split ( fresh ) and stuffed with cheese ( outside of New Mexico, cream cheese is more common ).
Because New Mexican cultivars of the green chile approach them in piquancy, they are often used only when their distinct flavor is desired.
It can also be used as a component of soup broth, for example in a popular stew ( jjigae ) called doenjang jjigae which usually includes tofu, various vegetables such as chile peppers, zucchini and scallion, and ( optionally ) mushrooms, red meat, or scallops.
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
chile and cooking
A traditional chile relleno stuffed with jack cheese and breaded with corn masa flourA variation on the classic recipe using egg batter ( cooking ) | batter rather than dipping in masa flour.
chile and is
There is also the tamale with chile, mother-in-law sandwich.
It was often seasoned with vanilla, chile pepper, and achiote, and was believed to fight fatigue, which is probably attributable to the theobromine content, a mood enhancer.
Another variation of chicken soup is caldo tlalpeño which is garnished with chopped avocado, white cheese, and a chipotle chile.
Enchilada is the past participle of Spanish enchilar, " to add chile pepper to ", literally to " season ( or decorate ) with chile.
In Chile, Chilean rhubarb is sold on the street with salt or dried chile pepper, not sugar.
The chili pepper ( also chile pepper or chilli pepper, from Nahuatl chīlli ) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
In the same species are the jalapeño, the poblano ( which when dried is referred to as ancho ), New Mexico ( which is also known as chile ), Anaheim, serrano, and other cultivars.
The town is also famous for its heirloom chile ( Capsicum annuum " Chimayo ").
It is recommended by México Desconocido magazine for Oaxacan regional dishes such as moles, tasajo, tlayudas, pan de yema ( a type of egg bread ), chapulines ( fried grasshoppers in chile ), Oaxaca cheese ( known locally as " quesillo "), queso fresco ( lit.
In Mexican cuisine, a gringa is a flour tortilla with al pastor pork meat with cheese, heated on the comal and then served ( not necessarily ) with a salsa de chile ( chilli sauce ).
The first documented recipe for " chile con carne " is dated September 2, 1519.
Original peri-peri uses the African bird ’ s eye chile ( the African word for the chile is peri-peri ).
The jalapeño is variously named in Mexico as huachinango and chile gordo.
Whereas moritas from Chihuahua are purple in color, chile meco is tan / grey in color and has the general appearance of a cigar butt.
chile and often
** Chili con carne ( alteration of Spanish chile con carne, ' chile with meat '; often referred to simply as " chili "), a stew with a chili sauce ( usually red ) base
The sauce is often added to meats, eggs, vegetables, breads, and some dishes are, in fact, mostly chile sauce with a modest addition of pork, beef, or beans.
* Burrito: a small-to-medium white flour tortilla, filled with fried meat, beans, sour cream, green chile, or a combination of these, and rolled, it is often served smothered with green / red chile sauce and melted cheese.
* Caldillo: a thin, green chile stew ( or soup ) of meat ( usually beef, often pork or a mixture ), potatoes, and green chiles
* Carne adovada: Cubes of pork that have been marinated and cooked in red chile, garlic and oregano, often spicy.
Chile is one of the most definitive differences between New Mexican and other Mexican and Mexican-American cuisines ( which often make a different green chile sauce from tomatillos ).
* Guacamole: mashed, seasoned avocado, usually with chopped vegetables such as onion and tomatoes, and sometimes garlic, lime and chile ; often served with chips.
* Mole sauce: Spices, almonds, red chile, tomatoes, and chocolate, often served with chicken.
* Tamale ( properly tamal in Spanish ; plural tamales ): meat rolled in cornmeal dough, wrapped traditionally in corn husks ( paper is more common today ), and steamed, it is served most often with red chile sauce.
New Mexican expatriates who travel back to the state for visits will often bring an extra carry-on to fill with New Mexico tortillas and frozen green chile.
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