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Organic Spices
Turmeric, Ginger, Garlic, Pepper, Fenugreek, Cardamom, Cinnamon, Cumin, Chili, Nutmeg, Coriander, Mustard, Tamarind, Vanilla, Sesame
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Organic Processed Foods
Banana, Coconut, Guava, Mango, Papaya, Tomato, Onion, Honey, Arrowroot, Niger, Maize, Peanut, Rice, Castor, Red gram, Black gram, Sorghum, Cashew
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Organic Herbs
Aloe Vera, Amla, Neem, Basil, Bacopa, Licorice, Chebula, Asparagus, Ashwagandha, Stevia, Coleus, Senna
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Cooking tips on Chili :
Chili has been used in cooking as fresh Green chili as well as Dried Red chili powder. Chili makes the food prepared Hot!!!! Hence, a pinch of red chili powder or a few chopped green chilies is enough to give a hot flavor to the dish.
Handling Chilies with Care…
- Remember to wear latex gloves when working with hot peppers or you'll regret it for hours. And for God's sake never touch your eyes or any other sensitive parts when peeling peppers...
learned that the hard way...
- If the preparation has turned out to be too Hot!!! Add pinch of Lemon juice and salt to it.
- Deseeded green Chili gives a Lesser Hot taste than the seeded Chilies.
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Some tasty recipes with Chilies…
If you arrived here via a search engine, don't miss the full article on Organic Chillies which includes history, storage, usage, and cooking tips. Chilli is a popular spice in mid-Eastern and Asian dishes. Along with added flavor, it gives a red/green color to your recipe.
Add your own special recipe to our Message Board and share with the world.
Now that you are here to find out the delecaises by the addition of a pinch of red chilli powder into your preparation; we will offer you 2 different delicaccies very month.....and feed your loved ones a new dish very week and feel them loving you more each week!!!!
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| Green Chili Recipe with Pork |
This is the best green chili preparation I've ever had. This recipe makes a medium-hot chili; you may want to adjust the peppers to your liking. Ingredients |
- 6 Jalapeno Peppers, roasted, peeled and seeded.
- 2 Bell peppers, roasted, peeled and seeded.
- 1 pound of tomatillos (They look like little green tomatoes.)
- 2 tomatoes. 3 if you like tomatoes.
- Approx 3/4 lb pork. I've tried various types of sausage and pork tenderloin, but have yet to find the correct pork to get the Smokey flavor I'm looking for. You can do this with chicken or beef too, but pork's traditional.
- Chicken or other broth. I usually use 2 quarts.
- 1 onion, chopped.
- 2 to 3 cloves of garlic, crushed
- 1 tsp cumin
- Juice of 1 lime, fresh squeezed. Don't be getting that plastic lime...
- 2 tbsp flour
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| Instructions |
In a big honkin' pot... Brown the pork in a little oil. That would be a great time to cut your tomatillos and tomatoes into quarters. Once the pork is brown, add the onion and cook until it's translucent. Add the flour and cook for a couple of minutes. You're basically making a roux which will make for a nice thick chili later on.
Add the garlic, chicken broth, cumin, tomatoes, peppers and lime juice. If you have cooking sherry, add a shot of that, too. Bring to a boil then reduce to a slow simmer and cook for a couple of hours. If you used pork tenderloin or pork chops, the pork should be falling apart. You should end up with a pot of tangy, hot and tasty green chili.
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| Serving ideas: |
- I got exposed to this stuff in breakfast burritos at IBM. With eggs and hash browns in a tortilla and some green chili inside and some green chili outside. I had one of these a day every work day for 2 years without getting tired of them. The burrito line was always the longest one there, so don't knock it before you try it …
- In a bowl with or without some cheese is nice.
- Sauce or side dish with other meat and dirty rice.
- Pretty much any Mexican flavored dish. Enchiladas work particularly well.
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| Vegetarian Chili |
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Ingredients |
- 1 Packet of frozen Soya mince or Veggie mince
- 2 medium onions
- 2 tins of chopped Tomatoes
- vegetable stock cube (crumble-able sort)
- tomato puree - 2 tablespoons
- About half a level teaspoon of ready chopped chili (comes in jars) OR a quarter of a teaspoon of chili powder (NOT BOTH!!)
- 1 teaspoon ground coriander seeds
- salt and pepper
- Tortillas or tacos to serve, plus some chopped up iceberg lettuce and some mayonnaise.
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| Instructions |
Use a big heavy based frying pan or stovetop type casserole pan and heat enough olive oil to just cover the pan base. Gently fry the onion until they start to get soft. Then add the veggie mince and make sure it heats through and cooks and mixes up well with the onion .Then add the tins of tomatoes and stir well.
Rinse the red kidney beans in a colander to get rid of the sludgy water they are in and then add the beans. Crumble over the stock cube; add the tomato puree and the chili. Add salt and pepper to taste. If it looks a bit too thick add some water - only about a teacupful though - and stir well. Allow to simmer gently for about ten minutes. If it needs water to stop it sticking only add a little as needed. Remove from the heat and put a lid or plate over the whole lot and leave it to sit until needed.
To serve just reheat, stirring to make sure it doesn't burn. Serve with Tacos or Tortillas. Have salad and Mayonnaise next to the chili as you let people serve themselves. It is nice to add this in with the chili - but it's up to people to choose.
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Yield: 10 servings |
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