Chili Collection (page 10)

North America, Mexico, Baja. Marinated chilis, olives and vegetables

North America, USA, New Mexico. Adobe Blue Door and Hanging Chilis

North America, Mexico, Oaxaca, Ocotlan Chiles and peas for sale at market
North America, Mexico, Oaxaca, Ocotlan, Chiles and peas for sale at market

Red hot chilli peppers in green bowl credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Small hot birds eye chilli peppers arranged on white surface. credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Christ in the House of Martha and Mary (1618). Martha supervises work in the kitchen where the cook uses pestel and mortar to pound ingredients

Spices, Jaipur, Rajasthan, India, Asia

Three fruit and cream puffs, filled with kiwi fruits, blueberries and raspberries and dusted with sugar, in a row

Tuna steak with salsa

Dry roasting - chillies being dry-fried

Prawns with Mint Chilli and Ginger

Capsicum sp. roasted green and red Chillies on grill rack, view from above

Red chili peppers in an orange bowl

Chilli peppers, whole and sliced, fresh, dried and powdered

Two bell peppers, two globe artichokes, two avocados, cherries, red peppers, red chilies and loquat

Spices, whole, dried and ground, including ginger, nutmeg, pepper, saffron, star anise, vanilla

Capsicum sp. green, red and orange coloured Chillies

Man harvesting yellow and green chili pepper by hand

Pouring chilli marinade over grilled pork chops on a square serving dish

Chilli-basted corn on the cob, close-up

Two piles of mixed spices, including caraway seed, cloves, star anise, dried chili, nutmeg, cinnamon bark

Duck wings in rich coconut sauce sprinkled with red chilli, overhead view

Adding coconut milk to a soup containing chilies and lime leaves

Small and large bottles of of hot chilli sauce

Glass bottles of herbs in oil, bunches of herbs petals and seeds and Chili

Laal mass, lamb and chilli stew in a large frying pan, with a spoon, view from above

Using kitchen tongs to lift chicken breasts from marinating dish

Turkish meze, Tursu pickles, aerial view of pickled vegetables including carrot and chillis

Broccoli flavoured with chilli

A whole green chilli

Red Thai Curry

Dish of mixed beans and vegetable chilli with brown rice, and bowl of tomato and cucumber salad

Chilli pepper, artwork F007 / 8248
Chilli pepper, computer artwork

Sauerkraut ingredients C014 / 1151
Sauerkraut ingredients. Pot of sauerkraut (German pickled cabbage, left) and the ingredients used to make it. These include: cabbage, apple, chilies, juniper berries, peppercorns, and salt

Assorted spices C014 / 1501
Assorted spices

Chilli pepper, artwork F006 / 8835
Chilli pepper, computer artwork

Hot chilli pepper, conceptual image F006 / 9791
Hot chilli pepper, conceptual image

Capsicum baccatum Hot Lemon
Chilli Pepper (Capsicum baccatum Hot Lemon ) with ripening fruit

Birds eye chilli peppers (Capsicum frutescens)

Birds eye chilli, SEM
Birds eye chilli. Coloured scanning electron micrograph of the open fruit and seeds from a birds eye chilli pepper (Capsicum frutescens). Magnification: x8 when printed 10 centimetres wide

Cascabel chilli, fruit and seeds
Cascabel chilli. Fruit and seeds from the cascabel chilli, a cultivar of the domestic chilli plant (Capsicum annuum). The fruit measures 2-3 centimetres in diameter

Cascabel chilli seed, SEM
Cascabel chilli seed, coloured scanning electron micrograph (SEM). The cascabel chilli is a cultivar of the domestic chili plant (Capsicum annuum)

The Strawberry
Represents five varieties of the Strawberry. Upper is the Golden-Drop, on the right is the Hautboy, the middle is the Chili Strawberry, and the lower is the Scarlet-Flesh Pine

Capsicum sp. caffree chilli
Plate 44 from Neilgherry birds and Miscellaneous (1858) by Margaret Bushby Lascelles Cockburn (1829-1928)

Capsicum minimum, chillies
Plate 59 by Margaret Bushby Lascelles Cockburn (1829-1928). Held at the Natural History Museum, London

Solanum melongena, eggplant and Capsicum sp. chilli
Plate 54 from Neilgherry birds and Miscellaneous (1858) by Margaret Bushby Lascelles Cockburn (1829-1928)

Bowl of Zuni corn soup made with ingredients of corn, posole, goat meat, chili pepper, green onion and cilantro. (PR)

Santa Fe, New Mexico, USA. Nopales (cactus pads) habanero and red chiles display

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"Exploring the Fiery World of Chili: From Thai Spices to Santa Fe Ristras" Embark on a culinary journey through the vibrant flavors and rich history of chili, a spice that has left an indelible mark on cuisines worldwide. Originating in Thailand, this small but mighty ingredient has become synonymous with Southeast Asian cuisine. Its fiery kick adds depth and complexity to traditional Thai dishes, making them an explosion of flavors. Dating back centuries, chili peppers have been celebrated for their intense heat and distinctive taste. In fact, Elizabeth Blackwell's 1735 line engraving captures the allure of this spice in her book "A Curious Herbal, " showcasing its red-hot essence. Across continents, chili peppers have found their way into various cultures' kitchens. Diego Velasquez's painting "Christ in the house of Mary and Martha" depicts how even during biblical times, chili was used to add zest to meals. Fast forward to modern-day Santa Fe in New Mexico, where dried red chilies hang from doorways as decorative ristras – a symbol of both tradition and flavor. Santa Fe itself is renowned for its fusion of Mexican and Native American influences when it comes to cooking with chili. The display of vibrant red peppers alongside sunflowers showcases the region's love affair with this spicy ingredient. From Asia to America, Vietnamese cuisine also embraces the tantalizing taste of chili. Its inclusion brings forth boldness and excitement that perfectly complements traditional Vietnamese dishes like pho or banh mi. Mexico holds a special place in the heart of all things chili-related; after all, it is home to countless varieties that range from mild jalapeños to tongue-tingling habaneros. As depicted on Mexico Map No , these fiery fruits are deeply ingrained within Mexican culture – adding passion not only onto plates but into people's lives as well.