Peppers Chili Pepper Puree Green Roasted
Chili is widely used, although in much of South America the plant and its fruit are better known as ajÃ, locoto, chile, or rocoto. However, this spelling is discouraged by some in the United States of America, since it also commonly refers to a popular Southwestern-American dish (also known as chili con carne (literally chili with meat); the official state dish of Texas), as well as to the mixture of cumin and other spices (chili powder) used to flavor it. Chili, as in the case of Cincinnati chili, can also refer to ground beef stews that do not actually contain any chile peppers. Chili powder and chile powder, on the other hand, can both refer to dried, ground chili peppers. Chili pepper (also known as, or spelled, chilli pepper, chilli, chillie, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. Botanically speaking, the fruit of capsicums are berries. Depending on flavor intensity and fleshiness, their culinary use varies from use as a vegetable (eg. bell pepper) to use as a spice (eg. cayenne pepper). It is the fruit that is harvested. Chili peppers originated in the Americas; and their cultivars are now grown around the world, because they are widely used as food and as medicine. PurÃ©e and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. PurÃ©es of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined. PurÃ©es overlap with other dishes with similar consistency, such as thick soups, creams (crÃ¨mes) and gravies â€” although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purÃ©es. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purÃ©es intended to be used as an ingredient, rather than eaten. PurÃ©es can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. PurÃ©es generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content. Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Also, meats and vegetables prepared in this way are described as "roast", e.g., roast chicken or roast squash.