Pick a hot pepper
Article Abstract:
Hot peppers, or chili, spice up cuisine the world over with a fresh, vegetal taste, ranges of heat in flavor and a wide variety of colors. The hot flavor is caused by a group of chemicals called capsaicinoids, which are variedly effective in the Golden Cayenne, Cherry Bomb and Tiburon varieties.
Publisher: Martha Stewart Living Omnimedia LLC
Publication Name: Martha Stewart Living
Subject: Home and garden
ISSN: 1057-5251
Year: 2006
Usage, Recipes and menus, Jalapeno, Hot peppers
Publication Name: Martha Stewart Living
Subject: Home and garden
ISSN: 1057-5251
Year: 2006
User Contributions:
Comment about this article or add new information about this topic:
Deep dark chocolate
Article Abstract:
The good-quality chocolate in Europe is said to break with a snap, without flaking or crumpling and melts in the mouth very smoothly. The various ingredients and flavors used in making chocolate are discussed.
Publisher: Martha Stewart Living Omnimedia LLC
Publication Name: Martha Stewart Living
Subject: Home and garden
ISSN: 1057-5251
Year: 2005
Methods, Chocolate, Chocolate processing
Publication Name: Martha Stewart Living
Subject: Home and garden
ISSN: 1057-5251
Year: 2005
User Contributions:
Comment about this article or add new information about this topic:
Subjects list: United States, Varieties
Similar abstracts:
- Abstracts: Mexican for supper. Savor easy pork roast. Lunch for a bunch: whether you are serving 12 or 24, pick one or more of these delicious, family friendly recipes
- Abstracts: A tree to remember. These flowers last. You're serving what?
- Abstracts: Reclaiming a family home place. Headboard how-tos. Harrod's creek
- Abstracts: Endless hot water. Ice-proof roof. Painting by the numbers
- Abstracts: Peak performance. Save cold cash. Coal comfort: For gourmet grillers, charcoal is hot
This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.