Archive for Vegetable Cart

Its name is like a needle. Imagine it on the tongue.

The original red hot pepper

From Sky News

London: Streets were closed outside the Thai Cottage in London’s Soho theatre and nightlife district on Monday night. The precautions followed a chemical alert in the venue’s kitchen.

“Somebody smelled what they thought was chemicals. So we went there, cordoned it off and assisted the fire brigade,” said a police spokesman. The ambulance service dispatched a Hazardous Area Response Team unit following the alarm.

Firefighters dressed in special suits smashed down the doors to discover the source of the smell—chef Chalemchai Tangjariyapoon‘s fiery signature nam prik pao chilli sauce.

Its creator was baffled by the commotion.

“I was making a spicy dip with extra-hot chillis that are deliberately burnt. To us, it smells like burnt chilli and it is slightly unusual,” the chef told The Times.

“I can understand why people who weren’t Thai would not know what it was.

“But it doesn’t smell like chemicals.”


Leave a Comment

Yellow, yellow, brilliant fellow

It has antioxidant, anti-inflammatory, antiviral, antibacterial and antifungal properties. It has the potential to combat cancer, diabetes, arthritis, Alzheimer‘s disease, and other chronic diseases. It’s biologically called curcumin, and scientists who work with it jokingly call themselves as curcuminologists. If you are a Tamilian, you would know it as manjal. If you are a Kannadiga, you would know it as haldi.

Read the full story here: Spice healer

Comments (4)

Sakkath hot makkala: Chilli No. 1 is Indian

CHETAN KRISHNASWAMY brings glad tidings into the  Kosambari donne. India’s “Bhut Jolokia” chilli (extreme right in picture) has been confirmed as the world’s hottest pepper by the Guinness Book of Records. The brand comes in at 1,001,304 Scoville heat units, a measure of hotness for a chilli. It is nearly twice as hot as Red Savina, the variety it replaces as the hottest. By comparison, an average jalapeno measures at about 10,000.

Paul Bosland, a professor at New Mexico State University, recalls taking a bite of the chilli pepper and feeling like he was breathing fire. He gulped down a soda, thinking, “That chilli has got to be some kind of record.” The
Guinness people agreed, confirming recently that Bosland had discovered the world’s hottest chilli pepper.

Picture courtesy: Paul Bosland, Leena Saikia

Leave a Comment