[CH] fwd

Lipant1@aol.com
Thu, 5 Oct 2000 23:22:27 EDT 

-----------------
Forwarded Message: 
Subj:    CSN Notes 5 October 2000
Date:   10/5/00 4:57:57 PM Atlantic Daylight Time
From:   ann@creativeseasoning.com (Ann McCormick)
Reply-to:   ann@creativeseasoning.com
To: creativeseasoning@topica.com

--- Sponsor's Message --------------------------------------
Does your child struggle in school? Discover Sylvan Learning 
Centers and get $100 off enrollment, $25 off a Skill 
Assessment, or a FREE video.
http://click.topica.com/aaaanpbz8RXnbAourEa/SylvanLearning
------------------------------------------------------------

          Welcome to Creative Seasoning Network Notes!
                              October 5, 2000
                       written by Ann McCormick
      Visit my website at www.creativeseasoning.com

In This Issue:
Random Notes On Chiles
Review of The Big Book of Herbs
Don’t Toss Those Geraniums!
A Reader’s Question of Definition

-------------->> Random Notes On Chiles <<----------------

To my chagrin, I recently learned that I had made a bad assumption about 
chili powder being pure ground chiles. Yes, you can get 100 percent 
chile powder, but this is usually sold only in ethnic or specialty 
stores. Most commercial chili powder is about 80 percent ground chiles 
combined with garlic powder, oregano, ground cumin seed, salt and 
sometimes even MSG! The ratio of these ingredients plus the strength of 
the chiles used accounts for the wide flavor and heat differences in 
chili powders.

Speaking of strong chiles, scientists in India have recently announced 
that the hottest chiles on Earth grow in the hills of Assam, India. In 
laboratory tests measuring capsaicin (the chemical that gives chiles 
their fire) the Indian chiles beat the Red Savina Habanero, a 
Mexican-grown chile that until now has held the world title for heat. 
I’m sure this challenge will be hotly contested.

Meanwhile, back home in the U.S., the National Forest Service has set 
aside 2,500 acres in Arizona as the "Wild Chile Botanical Area." This 
wilderness is the home of chiltepin peppers (Capsicum annum), believed 
by some to the mother-species of all modern chiles. These babies are 
really strong, according to District Ranger Keith Graves who said, "If 
you were to handle a chiltepin with your bare hands, you could get a 
severe skin irritation." Now that’s hot!

Want some more sizzling news? Take a look the web site for the Chili 
Pepper Institute at http://www.chilepepperinstitute.org/.