Tag: Fiery Food Festival

Posted on 23rd April 2017
1. Fiery and Spicy isn't a Taste.... What do salty, bitter, sour and sweet all have in common? They’re all tastes. Spicy is not a taste. Certain compounds in spicy food activate sensory neurons called polymodal nociceptors. These receptors are activated by extreme heat. Your mouth feels a burning sensation because you brain believes it is in contact with a dangerous heat source, and he central nervous system reacts to whatever the sensory system tells it is going on. 2.These compounds are...
Posted on 22nd April 2017
So you like it hot, well here's a few easy sauces to get you taste buds tantalising for the festival. I've written these hoping that you may sample them and expose yourself to the Fierier Things in life...  Happy Cooking pyro-gourmaniacs Zhug (Yemenite Hot Sauce With Coriander and Parsley) Ingredients 1/4 tsp coriander seeds 1/2 tsp cumin seeds 1/4 tsp ground black pepper 3 green cardamom seeds, toasted  4 medium cloves garlic, roughly chopped 4 to 6 fresh Thai bird chillies,( red ), roughly...
Posted on 22nd April 2017
Fiery Cuisines Part 11 …… Sri Lanka.. Formerly known as Ceylon, Sri Lanka is an island situated in the Indian Ocean just south of India. It has a coastline of 1,340 km and a terrain made up of central highlands, lowland plains and coastal belt. There are dense evergreen rain forests in the south-west and although there are a few deep-water bays and many rivers, there are no natural lakes. The climate is warm subtropical with high humidity in the lowlands. Monsoonal rainfall is generally...
Posted on 22nd April 2017
Fiery Cuisines Part 9 Senegal... I really love Senegalese style food, their use of Scotch Bonnet Chillies, fits right in with my tastes. They have a long history. Senegal has been inhabited since the pre-historic times era but the best way to understand this African country and its food, we need to look at the western part of the continent. West Africa consisted of a multitude of really complex societies made up of clans, chiefdoms and states that, mostly, migrated from one region to the other...
Posted on 22nd April 2017
Fiery Cuisines Part 8 Korea... North and South Korea form a peninsula which has a land border with China to the north and a total 4908km of coastline on the Sea of Japan, Yellow Sea, Korean Bay and Korea Straight. About two thirds of the country is made up of mountainous and hilly terrain although there are wide coastal plains in the south and west, large streams and rivers.  Between the mountains lie lowlands which were formed by river valleys and sea terraces and as these only constitute...
Posted on 21st April 2017
  Fiery Cuisines Part 6 Algeria Algerian cuisine traces its roots to various countries and ancient cultures that once ruled, visited, or traded with the country. Berber tribesmen were one of the country's earliest inhabitants. Their arrival, which may extend as far back as 30,000 B.C., marked the beginning of wheat cultivation, smen (aged, cooked butter), and fruit consumption, such as dates. The introduction of semolina wheat by the Carthaginians (who occupied much of northern Africa) led the...
Posted on 21st April 2017
Fiery Cuisines Part 5 Belize Belize is a melting pot of cultures. As such, its bubbling with hints of varied Fiery cuisines from all over the world It’s a cultural smorgasbord. It’s as varied and rich as the several cultures that together make up Belize cuisine. Belizean food can be as peppery and fiery as the heat of the tropical sun, or as cool and refreshing as the crystal clear Caribbean waters that wash the Belize shores. With the addition of immigrants from India, mainland China, Nigeria...
Posted on 21st April 2017
Fiery Cuisines Part 4 Nepal Although I have never been to Nepal, my mate Warren’s tales have my tastebuds exploding wanting to know and taste more. I am very privileged to call Shankar the Chef / Owner of Kathmandu Kitchen at Kingscliff, a very close friend, his cuisine has inspired me and I have eaten literally hundreds of his spicy dishes over the years. Respect to Shankar and he’s wife Karen for bringing this beautiful cuisine to Northern NSW.  Namaste  Nepal’s food is as diverse as the...
Posted on 21st April 2017
Andrew’s list of the world’s 25 hottest Chillies Before we start, just let me say that if you think Jalapeno Chillies are hot, you are in for a rude awakening. As the don’t come anywhere near this list weighing in at around 5,000 SHU. A Chillies heat level is measured by the Scoville Heat Unit Scale.  The Scoville Heat Unit is a subjective scale used for measuring the spicy heat of Chillies (and other hot foods). It’s a function of capsaicin concentration, though it’s not as accurate as the...
Posted on 21st April 2017
  Fiery Cuisines Part 2 Jamaica Jamaican Fiery Food is Irie Food Long before the brick oven and the coal stove though there was a piece of apparatus called the "barbacoa" which was a wooden grate that stood on four forked sticks placed over a slow fire. This was what the Arawak Indians used to spit-roast fish and meats. This was the barbeque grill their time. The process is now perfected and the cured or cooked meat is what we now know today as the famous "jerk". This is applied to today's...
Posted on 21st April 2017
Fiery Cuisines Part 1 Ethiopia The cuisine of Ethiopia is one of the world's best kept secrets. Ethiopian food is a spicy mix of vegetable and lentil stews and slow-simmered meats. Straddling the Rift Valley of East Africa, Ethiopia has been called the "Land of Bread and Honey. Ethiopia, once known as Abyssinia, is a place of high plateaus and low-lying plains. The northern high country is populated mainly by Christians, while the plains are home to Muslims and animists. Dietary restrictions in...
Posted on 21st April 2017
  1. People have been using hot and spicy seasonings in their food for more than 6,000 years according to archaeologists. Christopher Columbus discovered chilli peppers when he discovered the Americas in 1493. 2. There are 140 varieties of chilli peppers grown in Mexico alone. International Hot & Spicy Food Day is held on 16 th January. 3. People who love fiery food have been dubbed pyro-gourmaniacs. One of the most common reactions to imbibing hot, fiery food is to sweat which is referred...