Chili Peppers, there are Numrous Diffrent Kind of peppers

There are many, many varieties of chili peppers with new hybrids being created all the time, and they often have different names depending on region. But, we're compiling information on chili peppers for you to understand.

Some of the Peppers which are creating wonders in your day to day life.

Pot Douglah Chili Peppers 

Pot Barrackapore Chili Pepper 

Pot Chili Pepper 

African Bird’s Eye / African Devil 

Aji Amarillo Chili Peppers 

Aji Chili Peppers 

Aji Cito Chili Peppers 

Aji Fantasy Chili Pepper 

Aji Habanero Chili Peppers

Aji Limo Chili Peppers 

Aji Panca Chili Peppers 

Aji Pineapple Chili Pepper 

Aji Sivri Chili Pepper 

Albino Sweet Pepper 

Aleppo Chili Peppers 

Anaheim Chili Peppers 

Ancho Chili Peppers 

Bahamian Chili Peppers 

Banana Peppers 

Barker’s Hot Chili Peppers 

Bird’s Eye Chili Peppers 

Bishop’s Crown Chili Peppers 

Bolivian Rainbow Chili Peppers 

Brain Strain Chili Peppers 

Carmen Italian Sweet Chili Peppers 

Carolina Cayenne Chili Peppers 

Carolina Reaper 

Cascabel Chili Peppers 

Cayenne Buist’s Yellow Chili Pepper 

Cayenne Chili Peppers 

Cayenne Golden Chili Peppers

Charleston Hot Chili Peppers 

Chilaca Chili Peppers 

Chile de Árbol Chili Peppers 

Chilhuacle Amarillo Chili Peppers 

Chili Pequin Chili Peppers 

Chiltepin Chili Peppers 

Chipotle Chili Peppers

Chocolate Habanero Chili Peppers 

Corno di Toro Chili Peppers 

Corno di Toro Giallo Pepper 

Cowhorn Chili Peppers: Good Heat, Big Pepper 

Cubanelle Chili Peppers 

Dundicut Chili Peppers 

Elephant’s Ear Chili Pepper 

Espanola Chili Peppers 

Fatalii Chili Peppers

Fresno Chili Peppers 

Ghost Pepper (Bhut Jolokia) – All About Them 

Giant Szegedi Chili Pepper 

Gibralta / Spanish Naga Chili Peppers 

Guajillo Chili Peppers 

Guntur Sannam Chili Peppers 

Gypsy Hybrid Chili Peppers 

Habanero Pepper – Great Heat and Flavor 

Hatch Chile Peppers 

Hawaiian Sweet Hot Chili Peppers 

Mulato Chili Peppers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What Are Spices?

Exclusive Prawns Infused and flavored with spice sand cooked in clay oven caption

In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient. Why not the leaves? Because the green leafy parts of plants used in this way are considered herbs or the source which bring aroma to food.

Every other part of the plant, including dried bark, roots, berries, seeds, twigs, or anything else that isn't the green leafy part, is considered a spice. Today, India produces about 75% of the world's spices. They even created the Indian Insitute of Spices Research devoted to the study of spices.

Examples of Spices

• Cinnamon is the bark of a tree.
• Cardamom is a seed pod.
• All spices is a dried berry.
• Cloves are dried flower buds.

These are all examples of spices. Note too that spices are used in dried form while herbs can be used either fresh or dried.

  Chefs Recommendations for Cooking With Spices

One thing to keep in mind when cooking with spices is that spices start to lose their flavor when they are ground. So whenever possible, it's best to grind your own spices immediately before using them, rather than using spices that are already ground. You can use a coffee grinder or mortar and pestle for this purpose. If you do decide to use a coffee grinder you might want to use one only for spices and one for coffee beans so as not to accidentally flavor your morning brew!

Do spices expire?

While spices don't actually spoil or rot, they will lose their flavor over time. As spices are generally added precisely to add flavor, it is best to use them in a certain amount of time. If grinding your own spices isn't possible, try to use the freshest spices you possibly can. As a general rule, ground spices that are older than six months should be replaced. Whole dry spices can last for up to two years if stored properly.

How to Properly Store Spice, Very Important to keep there aroma

Spices last longer when stored in a cool, dry location. So keeping jars of spices right next to your stove will significantly reduce their useful life. An enclosed spice rack or storing them in an opaque container will help your spices keep their flavor longer.

Nutritional Value

Spices are used in small quantities
to flavor dishes which means they add few calories to meals. This doesn't mean spices don't cause a large impact on your diet; they can be a great way to add necessary vitamins and minerals.

Spices in History

As the majority of the world's spices come from South East Asia, the spice trade helped drive the global economy starting in the Middle Ages. The Silk Road was a dangerous and long trade route that went from China to Europe. Sailing helped to speed up the shipment of spices. In search of a faster root to India, Christopher Columbus chose to sail east, landing in North America instead. It is believed that this mistake in continents is why Native American's were wrongly named "Indians."

Gujrati Meal/Thali

I have been roam around the nation and have experienced so many different cuisine, trust me we belongs to a land which is full of flavors, different culture, nature, Languages as well as different eating habits.

I have experienced the same with Gujarati food, the food itself tells you about the place and it culture. food is very mild and sweet in taste as well as the people. All the delicacies are filled with different flavors, Thepla, dhokla, khandvi, sweets, curds, butter milk, savories and different pickles. Just sharing a Thali with all different options. its really adorable cuisine to experience with while travelling to Gujrat.

Culinary Journey

wasting food means wasting energy

The polices and campaigns to save energy in the U.S., from switching to compact fluorescent light bulbs to pumping billions of dollars into corn ethanol production, one of the simplest and most underused ways to curb energy use might be in the advice our grandmothers have been giving us all along: Eat your leftovers.

Each day, American households on average throw away at least one and a half pounds of food that, depending on which numbers you look at, represent between a quarter and a half of all the food produced in the U.S. Worse yet, the amount of squandered food is said to increase during the holiday season, a reflection of the same overindulgence that spurs overeating this time of year and pushes losing weight or getting fit to the top of the New Year’s resolution list.

But with every half-full, expired milk carton or rotten apple that is wasted, so is the energy it took to produce them.

Food waste has been studied for the past two decades, but for the first time a new study by Cockrell School of Engineering Professor Michael Webber quantifies the amount of energy in the U.S. lost in food waste. The study was published in the American Chemical Society’s Environmental Science and Technology journal earlier this year and shines a light on a policy option that's long been overlooked but is gaining attention as food shortages around the world have drawn awareness to the relationship between food and energy.

The study, co-authored by former research associate and University of Texas at Austin chemical engineering and Plan II alum Amanda Cuèllar, calculated that the U.S. could save roughly 2 percent of its total energy consumption in one year if it stopped wasting food.

The number might sound small, but it’s the energy equivalent to saving 350 million barrels of oil.

"That's about twice as much energy as Switzerland consumes in a year for all purposes, so we could power them up and then some," said Webber, an assistant professor in mechanical engineering and the associate director of the Center for International Energy and Environmental Policy at The University of Texas at Austin. "The amount of energy embedded in the food we throw away is more than all the energy we get from the corn ethanol we produce in a year, so this is a big number and it's a big, underutilized policy option for us to consider."

Webber is not alone in his thinking. The study has caught the attention of the National Institutes of Health, U.S. Department of Agriculture and the U.S. Environmental Protection Agency, among others, who are teaming up with him with hopes of conducting an updated study on the ties between food and energy and how much of both are lost during production, distribution and preparation. Webber and the agencies are trying to secure funding for the research, with the intent of starting a broader program of study in 2011.

"As a nation, we're struggling with energy issues and reducing food waste is not the only answer to problem, but it might be one of the easiest to implement," Webber said.

HOW AMERICA THROWS AWAY A QUARTER OF ITS FOOD

Webber first became conscious of food waste while working as a waiter for six years during high school and college, where he got his undergraduate degrees in Plan II and aerospace engineering at The University of Texas at Austin.

Years later, just after earning his Ph.D. in mechanical engineering at Stanford University in 2001, his interest was piqued again when he invented a laser-based sensor used to measure the ammonia emissions from cow manure, a precursor to the formation of air pollution.

Subz Dum Biryani

Dahi Handi Subz Biryani Chef Rana Special recipe

1 BASMATI RICE 160  GM
2 WATER 1  LIT
3 CINNAMON STICK 3   NO
4 CLOVE 10  NO
5 GREEN CARDAMOM 5  N O
6 MACE 3   NO
7 CUMIN SEED 3  GM
8 BAY LEAVES 2 NO
9 SALT FOR WATER 10  GM
10 CORN OIL FOR RICE COOKING 15  GM

11 CORN OIL FOR DEEP FRY
12 CAULIFLOWER 30  GM
13 POTATO 30  GM
14 FRENCH BEANS 30  GM
15 CARROT 30  GM
16 FRESH GREEN PEAS FROZEN 30  GM

17 PURE GHEE 30 GM
18 MINT LEAVE  ( FINELY CHOPED) 7   GM
19 GREEN CORRIANDER (FINELY CHOPED ) 7   GM
20 GINGER PATSE 5   GM
21 GARLIC PASTE 5   GM
22 KEWDA WATER 5   ML
23 TURMERIC POWDER 2   GM
24 RED CHILLI POWDER 3   GM
25 CORRIANDER POWDER 5  GM
26 SALT FOR MASALA  TO TASTE 8  GM
27 BROWN ONION 15  GM
28 GARAM MASALA POWDER 7  GM
29 CURD 40  GM
30 MACE POWDER 1   GM
31 GREEN CARDAMOM POWDER 1   GM

FOR GARNISH
1 SAFFRON A PINCH
2 WHOLE CASHEW NUT 30  GM
3 BROWN ONION 10  GM

FOR DHUNGAR
1 DOUGH
2 LIVE CHARCOAL 1   NO
3 GARAM MASALA 1  GM
4 PURE GHEE 2  GM

DOUGH
1 REFINE FLOUR 100  ML
1 WATER 60  ML
3 MARGARIN GHEE OR DALDA GHEE 40  GM
4 SALT TO TASTE
5 BUTTER FOR BASTING 5  MG


WASH ,PEEL,AND DIAMOND CUT  POTATO,CARROT,FRENCH BEANS,CAULIFLOWER AND DEEP FRY KEEP A SIDE.FRY CASHEW NUT AND KEEP A SIDE.CLEAN WASH AND SOAK RICE FOR  20 MINUTES
BOIL GREEN PEAS AND COOL IN RUNNING WATER AND KEEP A SIDE
HEAT GHEE ADD GINGER ,GARLIC PASTE,CHILLI,TURMERIC,CORRIANDER,GARAM MASALA MINT,CORRIANDER LEAF,SALT,CURD ,MACE,NUTMEG,CARDAMOM POWDER MIX, ADD BROWN ONION,GREEN PEAS,FRIED VEGETABLE AND MIX WELL, DO NOT ADD WATER.BOIL WATER ADD ALL WHOLE SPICES SALT CORN OIL AND BOIL FOR 51 MINUTES STRAIN GARAM MASALA AND ADD RICE, HALF COOK AND STRAIN THE RICE.IN THICK BOTTOM PAN MAKE ALTERNATE LAYER OF MASALA AND RICE
SPRINKLE KEWDA WATER,SAFFRON, BROWN ONION, CASHEWNUT. PUT ON LIVE  CHARCOAL SPRINKLE GARAM MASALA ADD GHEE AND COVER WITH SILVER FOIL AND  TOP DOUGH  AND LID. KEEP IT  ON DUM. SERVE HOT

Dates and Walnuts wonton

Chef Rana 001
Dates and	walnut wantons
Ingredients:
	Dates (pitted & chopped)	100 gm
	Walnuts (chopped)	30 gm
	Fresh or canned lychees (pitted & chopped)	100 gm
	Grated orange zest	5 gm
	Wonton wrappers	12 nos.
	Corn flour(diluted with water for knoting)	30 ml
	Cotton seed oil (for deep fry)	as needed
	Icing sugar (sifted,for dusting)	15 gm
Pre-preparation:
	1.Mix together in a bowl dates,walnuts,lychees and orange zest.
	2.Place wonton wrappers on work surface and make one by one putting
	above filling in center and brush the wedges with diluted corn flour and
	gather edges and twist to seal.
Preparation:
	1.Heat oil in a heavy bottom pan and deep fry the above prepared wonton
	till golden and crisp.
	2.Remove by a slotted spoon and drain on paper towels.Cool it.
	3.Arrange on a serving plate and sprinkle icing sugar and serve.