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Rolls + Bowls Signature Dishes The Balboa ... 13.95 The CHOPFIN ... 18.95 Salmon, cream cheese, jalapeno, cucumber, spring mix, crunchy Cored pineapple bowl, lobster, crab, salmon, tuna, shrimp fried onions, unagi sauce, + sriracha ceviche, topped with pineapple chunks, cucumber, avocado, unagi sauce, furikake, + tempura flakes Pineapple Express ... 13.95 Salmon, tuna, seaweed salad, pineapple, edamame, tempura Lobster + Crab Avocado Boats ... 16.95 flakes, + unagi sauce 1/2 Crab stuffed avocado, topped with rice vinegar cucumbers, The Firecracker ... 13.95 pomegranate seeds, tempura flakes, + unagi sauce Shrimp tempura, surimi, avocado, pineapple, cucumber, 1/2 Lobster stuffed avocado, topped with housemade pico de gallo, cilantro, + sriracha sauce cilantro, tempura flakes, + chili lime crema The Crabby Crab ... 14.95 Create Your Own Avocado Boats ... 12.95 Tempura soft-shell crab, surimi, cucumber, pomegranate seeds, 1 protein, 2 toppings, 1 crunch/seasoning, + 1 sauce + unagi sauce Sushi Tacos ... 13.95 Ceviche’rito ... 13.95 Create your own sushi tacos(3). 1 protein, 2 toppings, 1 Shrimp ceviche, surimi, avocado, + spicy ponzu sauce crunch/seasoning, + 1 sauce Green Life ... 11.95 Eggplant, avocado, spring mix, cucumber, tomato, red onion, The High Life Sushi Tacos ... 16.95 edamame, corn, + sesame ginger vinaigrette Create your own lobster and/or lump crab tacos(3). 2 toppings, 1 crunch/seasoning, + 1 sauce The Sassy Chick ... 12.95 Organic baked chicken breast, crushed peanuts, shredded carrots, seaweed salad, cilantro, + coconut peanut curry sauce The High Roller ... 14.95 Organic baked chicken breast, shrimp tempura, avocado, cherry tomatoes, red onion, carrot, spring mix, + wasabi aioli Mad Tuna ... 12.95 Spicy tuna, seaweed salad, avocado, cucumber, radish, masago, + spicy mayo The Hot Chick ... 12.95 Organic spicy chicken, cream cheese, jalapeno, cucumber, cherry tomatoes, red onion, spring mix, + sweet chili sauce The Hawaiian ... 13.95 Tuna, yellow onion, green onion, macadamia nuts, crushed red pepper flakes, sesame oil, + soy sauce Create Your Own Roll or Bowl Sides Roll or Bowl ... 12.95 *Premium Item Upcharges Listed Miso Soup ... 2.95 Truffled Edamame ... 2.95 1. Base (Choose 1) 4. Sauce (Choose 1-2) Seaweed Salad ... 2.95 Roll Bases Bowl Bases Unagi Seaweed Wrap + Sushi Rice Sushi Rice Soy Wasabi Peas ... 2.95 Soy Wrap + Sushi Rice Black Rice Ponzu Spring Mix Spicy Ponzu Rice Vinegar Cucumber Salad ... 2.95 Truffle Ponzu($1) Sweet Chili Sriracha 2. Protein (Choose 1-2) Yuzu Miso Yuzu Wasabi Salmon Avocado Teriyaki Dessert Tuna Shrimp Tempura($2) Spicy Mayo Spicy Tuna Crab Tempura($3) Wasabi Aioli Surimi Lump Crab($4) Chili Lime Crema Mochi Ice Cream Pops ... 1.95 Organic Baked Chicken Breast Lobster($5) Coconut Peanut Curry Shrimp Ceviche Spicy Reaper Aioli($1) PomChia Chocolate Grenache ... 4.95 Fried Garlic Sauce Sesame Ginger Vinaigrette 3. Toppings (Choose up to 7) Drinks Seaweed Salad Crushed Peanuts Spring Mix Pico De Gallo 5. Crunch/Seasoning (Choose 1-2) Carrots Cilantro Tempura Flakes Seasonal ... 3.95 / 5.95 Masago Green Onions Fried Garlic Chips Cherry Tomato Radish Crunchy Fried Onions Red Onion Golden Raisins Furikake Cucumber Red Cabbage Crushed Red Pepper Flakes Jalapeno Yamagobo Organic Black + White Toasted Sesame Seeds Pineapple Avocado($1) Dave’s Reaper Seasoning *VERY SPICY* Edamame Macadamia Nuts($1), Corn Pomegranate Seeds($1) Dried Cranberries Cream Cheese($1) chopfin.com.

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Words Robyn Eckhardt Photography David Hagerman
GLOBAL ROAMING TURKEY’S COW COUNTRY ~ Words Robyn Eckhardt Photography David Hagerman 112 FEAST GLOBAL ROAMING he sun has yet to crest Cukurdere Mountain when the cows I am particularly taken by Kars’s cheese shops – more than two of Toptasşvillage, in north-eastern Turkey, begin their dawn dozen of them, with windows displaying gigantic wheels of gravyer, T amble. Released from barns after their morning milking, they a semi-firm, aged cow’s-milk local specialty, whose nutty flavour is move sluggishly, a dozen bovine tributaries coming together in a river reminiscent of Emmental. I explore the myriad breakfast salons that of brown and white. Driven by shepherds on foot, the animals low and serve warm milk, cheeses, local honey and kaymak, a mildly soured grunt their way up the gentle slope of the dirt road that leads north uber-rich cream eaten with bread. In the city’s restaurants, I eat from the village, eventually disappearing into the velvety green folds yoghurt-based soups, and beef – sliced and sautéed in its own fat and of Cukurdere’s foothills. served over rice; portioned into miniature steaks and stewed long I watch from the front stoop of the muhtar (village chief)’s house. and slow; and formed into big meatballs enclosing nuts and dried It is the same spot from which I’d witnessed the process in reverse fruits. I see open-backed trucks with cattle on the way to and from the shortly after arriving in Toptasşsome 12 hours before. Then, hundreds livestock market, and huge half-cow carcasses hanging in butchers.
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Recipes for Success Recipes for Success
Recipes for Success Baja Bean Tacos Provided by Savannah Chatham County Schools, Savannah, Ga., one of the first schools in the nation to introduce Meatless Monday Yield: 100 Tacos Ingredients 1 quart diced yellow onions 1 fluid ounce canola oil 6 #10 cans red kidney beans 6 #10 cans baby lima beans 2 teaspoons chili powder 2 tablespoons ground cumin 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 100 whole grain 8” tortillas 6 counts romaine lettuce (1 gallon, 2 quarts) 1 quart, 1 pint mild flavor, chunky salsa Preparation: 1. Sauté onion in canola oil in braising pan until tender, about 5 minutes. 2. Line steam table pan with parchment paper. 3. Rinse and drain beans. 4. Combine onions, beans, spices; pour into steam table pan. 5. Bake uncovered, at 350 degrees F or until heated through, about 30-45 minutes. 6. Use No. 16 Scoop (1/4 cup) to spoon mixture onto each tortilla; top each with 1/4 cup shredded lettuce and 1 tablespoon each salsa. Serving size: 2 tacos per student Nutrition information: Calories: 395 calories Total Fat: 7.89 grams Saturated Fat: 2.08 grams Trans Fat: 0 grams Protein: 14.54 grams Sodium: 1,161.54 milligrams Cholesterol: 0 milligrams Contributes to NSLP meal pattern: 2 M/MA; 2 Grain/Bread Black Bean Casserole 50 Servings For school cooks in New York City, and for the students, this Caribbean recipe is the favorite. Ingredients: 1 cup vegetable oil 3 yellow onions, small diced ¼ cup minced garlic 4 #10 cans black beans, drained and rinsed ororor 26 ½ cups cooked beans (13 ¼ cups dry) 4 cups uncooked brown rice 1 six pound bag frozen plantains, defrosted and chopped into small bits ½ cup cumin ½ cup paprika 2 tablespoons salt 1 tablespoon black pepper 2 quarts water Suggested Garnish: Salsa, chopped tomatoes or chopped scallions Preparation: 1.
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Vardar Restaurant
Welcome to the Vardar Restaurant Appetisers Starters Homemade Soup of the Day v £5.95 Served with crusty bread Garlic Ciabatta Bread v £3.00 Duck and Orange Pate £6.50 Garlic Ciabatta with Cheese v £4.00 With tomato, plum and apple chutney and toasted bread Hoummos and Pitta bread £3.50 Prawn Cocktail £7.50 In Marie Rose sauce on a bed of crisp salad Mixed Olives v / gf / ve £3.95 with bread and butter Mediterranean Garlic Prawns £8.00 Calamari £6.50 Pan fried with homemade garlic butter, served with mixed leaves salad Whitebait £5.95 Feta and Bacon Wedge £5.95 Feta wrapped in bacon, pan- fried and BBQ Chicken Wings gf £5.95 served with a jam dip Chicken Fingers £5.95 Macedonian Salad v / gf £6.50 Fresh tomato, feta, cucumber, onion and olives, drizzled with olive oil To Share Vardar Sharing Platter £15.00 Mediterranean Sharing Platter £15.00 Filo Prawns, mushrooms, halloumi, breaded cheese Grilled vegetables, mixed olives, hoummos, tarator (cucumber and ham pancake, garlic bread, served with and yoghurt salad), Pindjur (roasted pepper relish), our homemade chilli dip Katuk salad (red peppers, yoghurt, feta cheese, garlic and parsley) and served with pitta bread Mains New York Chicken gf £13.50 Vardar Macedonian Beef £21.00 Chicken breast topped with cheese, bacon and BBQ sauce Slices of beef fillet, pan-fried in butter, onions, peppers and served with chips and coleslaw salad mushrooms, finished with a rich cream and wine sauce, served with vegetables and potatoes Cajun Chicken Salad gf £12.50 Pan-fried Cajun chicken strips, served on a bed of salad, Homemade Steak and Ale Pie £12.50 with chips and mayonnaise Served with a choice of mashed potatoes or chips, peas and gravy Caesar Salad £12.50 Chicken strips, gem lettuce, herb croutons, crispy bacon, Roast of the Day £ 11 .
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Dinner Sushi
SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
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Big Eye Day to Day Menu
ZILLA - SUSHI BAR OMAKASE - CHEF’S MENU $45 / $75 per person Omakase is a coursed option in lieu of ordering from the a la carte menu and for proper service is meant to be enjoyed by the whole party. Please allow a minimum of 60-90 minutes for this experience. Omakase is only served at the sushi bar. SALADS サラダ Seaweed Salad 海藻サラダ . .5 Cucumber Salad- Sunomono 酢の物 . .5 with Tako 蛸酢の物 . 10 with Dungeness Crab 蟹酢の物 . 12 SASHIMI 刺身 (5pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 30 * Albacore- Binnaga Maguro 鬢長鮪 (PNW) . .22 * Wild King Salmon- Sake 鮭 (OR) . 29 * Young Yellowtail- Kanpachi カンパチ (Japan) . .19 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan) . 22 Octopus- Tako 蛸 (US, East Coast) . .22 * Small Moriawase (8pc.) 盛り合わせ小 . 30 * Large Moriawase (16pc.) 盛り合わせ大 . 55 * ZILLA Moriawase (32pc.) 盛り合わせジラ . .100 NIGIRIZUSHI 握り寿司 (2pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 12 * Albacore- Binnaga Maguro 鬢長鮪 (PNW) . .9 * Wild King Salmon- Sake 鮭 (OR) . .12 * Young Yellowtail- Kanpachi カンパチ(Japan) . .8 Dungeness Crab- Kani 蟹 (PNW). .9 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan). 9 * Sea Urchin- Uni 雲丹 . mkt Octopus- Tako 蛸 (US, East Coast). 9 * Wild Sweet Shrimp- Amaebi 甘海老 (Hawaii) . .14 Japanese Saltwater Eel- Anago 穴子 (Japan) . .12 * House-Cured Salmon Roe- Ikura 鮭子 (PNW). .10 * Flying Fish Roe- Tobikko 飛子 . .6 ** In an effort to provide an entirely Gluten-Free food menu we have decided to no longer offer Unagi (Freshwater Eel). Please try our house-made Anago (Saltwater Eel) ** Substitutions politely declined / 2 cards per table please- 3 or more cards subject to service charge / *Consuming raw or undercooked ﬁsh, shellﬁsh, seafood, or eggs may increase your risk of food-borne illness / 18% gratuity added to parties of 6 or more ZILLA - SUSHI BAR ROLLS - MAKIZUSHI 巻き寿司 6pc.
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Grilled Oysters with Grapefruit & Red Pepper Relish
Grilled Oysters with Grapefruit & Red Pepper Relish Grilling oysters for a few minutes allows them to open up easily. Once opened, top the oysters with a spicy-sweet grapefruit and bell pepper relish and return to the grill to be heated through. Prep Time: 15 minutes Cook Time: 15 minutes Grapefruit & Red Pepper Relish: 1 tablespoon (15 mL) peanut or vegetable oil 2 tablespoons (30 mL or 20 grams) finely chopped red onion 1 tablespoon (15 mL or 10 grams) minced garlic 1/3 cup (80 mL or 80 grams) grapefruit segments, divided 2 tablespoons (30 mL or 25 grams) finely chopped red bell pepper 1 tablespoon (15 mL or 20 grams) honey 1/4 teaspoon (1 mL or 0.2 grams) McCormick® Basil Leaves 1/4 teaspoon (1 mL or 1.5 grams) salt 1/8 teaspoon (0.5 mL or 0.3 grams) McCormick® Ground Red Pepper 8 fresh oysters 2 teaspoons (10 mL or 2 grams) chopped fresh parsley 1. For the Relish, heat oil in medium skillet on medium-high heat. Add onion and garlic; cook and stir on medium heat 3 minutes or until softened. Add 1/2 of the grapefruit segments and bell pepper; cook and stir 30 seconds. Remove from heat. Stir in honey, basil, salt and red pepper. Set aside. 2. Grill oysters, flat-side up, over medium-high heat 3 to 5 minutes or until oysters begin to open. (Discard any oysters that do not open.) Remove oysters from grill with spatula or tongs. Remove the top shells with pot holders.
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Quality Hungarian Style Sausages
www.bende.com No. 1R Quality Hungarian Style Sausages Always made with top quality natural ingredients and naturally smoked to make this a sausage our family is proud to produce. Sausage Excellence for Over 70 Years A Proud Heritage The Bende family has been in the food trade since 1935 when a young Miklos Sr. opened his first grocery store in Hungary. He ran several grocery stores in Budapest and Miskolc before immigrating with his wife and young son in 1956. Soon after arriving in the United States, the family returned to its meat cutting and grocery roots, opening the first Bende store in Chicago’s Burnside neighborhood. Sev- eral stores followed, as did a reputation for preparing out- standing smoked meats. While we have grown and adopted new technologies, we still use the original old world recipes carried from Hungary by our grandfather. Using only the most authentic ingredients allows us to remain true to our high family standards and proud Hungarian heritage. Left top, our Lincoln Avenue store, circa 1964. Left, second and third from top, the meat processing plant, distribution and retail shop in Vernon Hills, Illinois. Bottom, the retail shop in Glen Ellyn, Illinois. Near left, Miklos Bende Sr. and his wife Julia. Above, Miklos II and his wife Brigitte. Right, the Bende grocery store, Miskolc, Hungary, circa 1935. Below, the Bende third generation, Mark, Miklos III, Enikö and Erik. 2 Order at www.bende.com Order at www.bende.com 3 A. Long “Teli” Salami (In white casing, approx. 2LB) Vac. Packed #1111 B. Short “Teli” Salami Meat (In white casing, approx.
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November 7, 2003
This Is Atlanta Cooking Eclispe di Luna Recipes Salmon Marroqui (Grilled Salmon with Moroccan Pepper Relish) Yields 4 tapas 12 oz. Salmon fillet cut into 3 oz. Portions olive oil/salt/pepper 1 cup red pepper, sliced 1 cup red onion, sliced 1 cup cilantro, chopped ¼ c water 3 T olive oil 3 T paprika 2 T chopped garlic 2 T tomato sauce 2 T sugar 2 T red wine vinegar 1 t cumin, ground ½ t crushed red pepper ½ t salt Pepper Relish Combine sliced red pepper, sliced red onion, chopped cilantro, water, olive oil, paprika, chopped garlic, tomato sauce, sugar, red wine vinegar, ground cumin, crushed red pepper, and salt in a food processor; pulse until mixed well and slightly chunky. Reserve. Brush salmon fillets with olive oil and season with salt and pepper on both sides. Grill on moderate heat for approximately 2 minutes per side for medium. Place small amount of couscous salad on four plates. Top each with a salmon fillet and top salmon with a dollop of pepper relish. Couscous Salad (for Salmon Marroqui) Yields 6 about cups 2 c dry coucous 2 c “lemonade” or water ½ c celery, diced small ¼ c red onion, diced small ½ c toasted pinenuts ¼ c golden raisins, lightly poached 1/8 c chopped mint 1/8 c olive oil 1 T sugar salt and pepper Place couscous into a large bowl. Bring “lemonade” to boil and pour over couscous. Cover and refrigerate overnight. Scrape or fluff couscous with fork and leave in bowl. Add all ingredients- gently combine. Season with salt and white pepper to taste.
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LATE BLOOMERS Summer Is Fading Fast
We Solve Your Produce Needs. Volume 35, Week 38 Monday, September 18, 2017 LATE BLOOMERS Summer is fading fast. Vacation platter pair well with any num- days in the rear view mirror ber of California produced bring a different focus with cheeses. some new routines shaping our The fruit bounty moves well plates. Before completely let- past breakfast and dessert ting go of summer, how about ideas. Inspired jams, taking one last bite? preserves and compotes are The best of late harvest sum- heavenly creations to be mer fruits and vegetables are enjoyed well into winter. ready for the final soirée. Act Cues from Mother Nature quickly, as the window is clos- dictate menus this month. ing on the late bloomers. Eggplant encourages grilling That glorious camp includes and layered casseroles. heirloom tomatoes, eggplants (in all shapes, Hits of exotic spices- turmeric, cinnamon, cumin sizes and color), summer and early fall keep summer travel memories alive. Moussaka, squashes (zucchini, eight ball, spaghetti and ratatouille, baba ghannoush or ajvar send our butternut), and even some squash blossoms still imaginations racing to Greece, Italy, the Middle East on the stem. or the Balkans. Last of summer basil makes for pesto for pasta, Fresh figs epitomize the Mediterranean similarities pizza or bruschetta. Use the tomatoes for tomato with California fruits. Climate and variety tell the and herb salad or Caprese with a balsamic drizzle. story. Sensuous, local ingredients carve out a niche Both are fresh, light and the perfect compliment to for appreciative fig lovers. any September dinner party. Can there be anything better than a stuffed black Off the vine pepper choices, make us dream of mission fig on a shared plate? Perhaps a Kadota sumptuous stuffed bells, chile rellenos and fig, with their thick skin and creamy amber green roasted Anaheim, poblano, Hatch and color, for a brighter note.
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Salsa Recipes for Canning
Salsa Recipes for Canning A PACIFIC NORTHWEST EXTENSION PUBLICATION • PNW395 Washington State University • Oregon State University • University of Idaho Salsa Recipes for Canning Salsa is one of the most popular condiments in homes today. Because of its popularity, consumers want to prepare and can salsas at home. Home canning of salsa is possible as long as it is prepared and processed according to a recipe tested for safety. Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, Caution about using with acid foods, such as tomatoes or fruit. Salsa recipes for canning with a boil- original salsa recipes ing water canner must meet acidity-level requirements to prevent the growth of botulism bacteria. The salsa recipes in this publication have been tested under Because salsas are a mixture of laboratory conditions to ensure that they contain enough acid to be processed acid and low-acid ingredients, safely in a boiling water canner. they are an example of an acidified food appropriate Ingredients for boiling water canning if—and only if—the level of Tomatoes Paste tomatoes acidity is adequate to prevent production of the botulism Use only high-quality tomatoes for canning salsa toxin. If the mixture has less or any other tomato product. Avoid tomatoes acidity, it needs to be treated as that are overripe or from dead or frost-killed a low-acid food, which requires vines. These will result in a poor-quality and additional laboratory testing potentially unsafe product. Canning is never a to develop the processing good way to use overripe or spoiling tomatoes.
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Citizens United to Protect the Maurice River and Its Tributaries, Inc
Citizens United to Protect the Maurice River and Its Tributaries, Inc. 1 Annual Chili Bowl Chili Recipes TABLE OF CONTENTS Finding Unusual Ingredients…………………………………………………………..3 Hot Artichoke Dip………………………………………………………………………….4 Bean Dip Recipe……………………………………………………………………………4 Corn Pudding………………………………………………………………………………..6 Parmesan Biscuits…………………………………………………………………………5 Buffalo Bill Chili…………………………………………………………………………….7 Caribbean Black Bean Chili……………………………………………………………..8 Ch-Ch-Ch-Chili……………………………………………………………………………..10 Dogbreath Chili…………………………………………………………………………….11 Giant Corn Chili…………………………………………………………………………….12 Ground Hog Chili…………………………………………………………………………..13 Oakwood Feed Store Chili……………..……………………………………………….15 Vegetarian Chili…………………………………………………………………………….16 Venison Stew………………………………………………………………………………..17 Venison Chili with Olives………………………………………………………………..18 Lemon Pound Cake………………………………………………………………………..19 Danish Puff…………………………………………………………………………………..19 Fudge Brownies…………………………………………………………………………….20 Our thanks to our contributors: Renee Brecht, Rob Feldman & Bill Grubb, Sue Fenili, Leslie Ficcaglia, Jane Morton Galetto, Laura Johnson, Barbara Ann Logan & Gene MacMurray, Suzy Merighi, Gerry Moore, Donna Pio, Janis & Stan Traas, and Donna Vertolli. 2 Finding Unusual Ingredients Buffalo meat (aka bison meat) is available at most supermarkets, in the meat section, usually near the beef. Chile pepper is often confused with chili powder. When a recipe refers to chile pepper, this means pure chile pepper. The most commonly used is the ancho pepper in its
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Capsicum'' 1 Capsicum
''Capsicum'' 1 Capsicum Capsicum Fruit and longitudinal section Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Solanales Family: Solanaceae Subfamily: Solanoideae Tribe: Capsiceae Genus: Capsicum [1] L. Species [2] See text For the fruit, see: Chili pepper For the heat simulating chemical in Chili pepper, see: Capsaicin Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years by the people of the tropical Americas, and are now cultivated worldwide. Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chilli pepper, red or green pepper, or sweet pepper in Britain, and typically just capsicum in Australian, New Zealand, and Indian English. The large mild form is called bell pepper in the U.S. and Canada. They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). The generic name is derived from the Greek word καπτο (kapto), meaning "to bite" or "to swallow."[3] The original Mexican term, chilli (now chile in Mexico) came from the Nahuatl word chilli or xilli, referring to a larger Capsicum variety cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca.[4] ''Capsicum'' 2 Capsaicin in capsicum The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation in the mouth of the unaccustomed eater.
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