The Hot Book of Chilies, 3rd Edition: History, Science, 51 Recipes, and 97 Varieties from Mild to Super Spicy (CompanionHouse Books) Jalapeno to Carolina Reaper; Make Sauces, Dinner, Desserts, & More

Your guide to the world of capsicum!

• Over 90 varieties, from mild jalapeño and shishito peppers to hazardous habanero and the record-breaking Carolina Reaper
• 51 recipes for appetizers, dinner entrees, snacks, sauces, and desserts, all using delicious chilies
• Chili history, their effects, degree of hotness, health benefits, biology, and more
• Helpful tips for relieving chili burn, growing your own chilies, and preserving chili peppers

Whether you're a timid trier or a fiery fanatic, David Floyd's updated book will provide everything you need to know about this eye-watering ingredient!

The Hot Book of Chilies is the ultimate resource on all things chili pepper. Its 160 pages are packed with dozens of recipes ranging from hot sauce to dessert, and a gallery of 97 varieties of peppers, from mild varieties like jalapenos and pasillas to fiery superhots like fataali and the Surinam red, with useful information on their degree of hotness, health benefits, biology, and history. Learn the best ways to grow your own chilies, how to relieve chili burn, and explore recipes to make your own salsas, curry powders, hot sauces, jams, and chutneys. Soon, you'll be able to incorporate your favorite chili peppers of any spice range into your everyday meals!

Learn about the spread of chilies across the world, the early science of capsaicin, the anatomy of a chili, and the meaning of the Scoville scale or SHU (Scoville Heat Units). Explore a chili identification guide covering over 90 varieties of chilies, useful to take along when shopping for peppers. Then try out mouthwatering recipes like burning hot mango pickle, Chilli Pepper Pete's red bean soup, chilaquiles, mole poblano, Sichuan fiery beef, chili-brined pork chops, chili corn bread, empanadas, gyoza, pakora, and chili chocolate shots. You'll also learn how to make your own curry powder, harissa, berbere, and more!

Whether you're just dipping your toe into the world of chilies or you're a chili pepper aficionado, expand your heat horizons with The Hot Book of Chilies!

"This book serves as a companion that will guide you by the hand into the world of the humble chili pepper."
—The Chili King

From mild jalapeno and pasilla peppers to hazardous habanero and pequin peppers, The Hot Book of Chilies contains dozens of recipes and a gallery of 97 varieties of peppers with useful information on their degree of hotness, health benefits, biology, and history. This is the perfect resource for both timid triers and lovers of heat to learn how to grow, use, cook, and enjoy chili peppers of all ranges of spice. From salsas and hot sauces to jams and chutneys, you’ll be able to incorporate your favorite chili peppers into your everyday meals!

The Hot Book of Chilies is a sizzling celebration of one of the world's best-loved plants: capsicum! Featuring a gallery of over 90 popular varieties, from mild jalapeño and pasilla peppers to hazardous habanero and ghost peppers, this book is perfect for both timid triers and fiery fanatics alike. Learn loads of useful information about each chili, including their degree of hotness on the Scoville scale, health benefits, medicinal properties, history, and biology, as well as how to grow, preserve, and cook them. Dozens of eye-watering recipes are included for entrees, appetizers, salsas, soups, curry powders, hot sauces, jams, and even desserts! The Hot Book of Chilies contains everything you need to know about this small but mighty crop, and all the ways to enjoy it!

What's inside:

• A gallery of 97 varieties of chili peppers
• Details on their degree of hotness, health benefits, biology, and history 51 recipes for appetizers, dinner entrees, snacks, sauces, and desserts
• Tips for relieving chili burn, growing and preserving chili peppers, and much more

"This book serves as a companion that will guide you by the hand into the world of the humble chili pepper."
—The Chili King

David Floyd has focused an interest in chilli sauces and spicy food into his website, the Chile Foundry (chilefoundry.co.uk), which he set up with two friends and which now supplies thousands of people in the UK and Europe with chillies and chilli-related products. He has grown, eaten, cooked, and sold a wide range of chillies, created and commissioned chilli products, and enjoyed developing people's interest in chillies. His range of chilli products began with a dry spice marinade and now includes the UK's hottest crisps. He has appeared on the BBC's Good Food Live TV programme as a chilli expert. David Floyd is married with two children and lives in Yeovil, Somerset.