Chile Pepper Cuisine:
- fresh (in salsa cruda, seviche...)
- dried (seasoning in spicy dishes from around the world)
- pickled (pickled jalapenos...)
- dried and powdered (chile powders, curry powder/sauce...)
- stuffed and cooked
Chile peppers are used both fresh and dried, raw and cooked (cru et cuit - eat your heart out Claude Lévi-Strauss), pickled and stuffed. While the center of chile pepper cuisine is the Caribbean and Central America, chile peppers are an important part of many of the world's cuisines - universally so in the tropics.
- Hot sauce
- Barbecue sauce
- Spice oils
- Chili con Carne
- Tex-Mex
- Curry
- Jamaican Jerk
- Hungarian goulash
- Couscous with harissa
- Tagines