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Scorching chilies

Ab. Karim, Muhammad Shahrim and Ab Halim, Norhasmilaalisa (2012) Scorching chilies. In: Nature's Yield and Wonders of Art (NYAWA)12: Fruits. University Putra Malaysia, Serdang, Selangor, pp. 68-69. ISBN 9789673442980.

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Without chilies, one’s cooking would be very bland and tasteless. A dash of chilli powder will add more body and flavour to the food. Chilies are not only used in main dishes, but also in desserts, chocolates and beverages. Chillies are used for different purposes: the Malays use dried or fresh chilies by blending or pounding them using a mortar and pestle. The Indians on the other hand use green chillies and chilli powder to be added to their curries. Whereas, the Chinese only use a small amount of chillies in their cuisine. A burning hot chilly produce an awakening affect and increase the acuity of the senses. Chilies are also known for its stimulant effect; as such they help in blood circulation and raise body temperature.

Item Type:Book Section
Subject:Nature (Aesthetic) - Exhibitions
Subject:Fruit - Exhibitions
Subject:Art and Science - Exhibitions
Faculty or Institute:Putra Science Park
Publisher:University Putra Malaysia
ID Code:19907
Deposited By: Norhaliza Zainal
Deposited On:12 Oct 2012 10:01
Last Modified:25 Oct 2014 09:44

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