How to pronounce “chili pepper” in English

So I have the mango right there.It's Fresno chili pepper.I'll leave a little bit out, just so we can taste it later and see how the spice is on it.

you know it's why Columbus went right when he should have gone left right he was looking for thepepper and that's why um the chili pepper of um South and Latin you knowlike North and South America are called Peppers because they were spicy and he

And 1989, just some of my favorite-- I mean, these-- you know, Flea and Anthony look like babies in these pictures here.But some of my favorite Chili Pepper shots.This is the band, Primus.

That’s what made Columbus, so they told me elementary school, sail the ocean blue, “Oh we need to get some pepper and salt and what not.”And then when it comes to the chili pepper, Americans have always been entranced by it but also scared by it.So they’re like, “Oh my gosh!” like, “It’s gonna kill us.” In fact, the first, the very first write ups of Mexican food in the United States, they

major flavor differences also.It's a much different chili pepper and you're gonna get a much different flavor as a result.So, he started making it in around 1983.

well, it's important because the the idea of one health. We're all interconnected and understanding thatdifferent peoples are influenced as you saw with those chili pepper farmers that they're influenced by animals in avariety of methods. That's one of the reasons why we wanted people to under children specifically to understand

Let's put it like that.I feel even green chiles-- the bird's eye chili pepper, if you use the fresh ones.And then serranos are another thing that I find gives-- even if you don't want the heat you take out the seeds and the mid-vein,

and um everything is dancing in the pan this is where I'm going to put my spices now fulldisclosure I am putting in Saffron a pinch of red chili pepper flakes cumin andcoriander and some cinnamon now when you look at the ingredient list of a Rebecca

And I got interested in this book, I was it India.And I was reporting a story for Smithsonian on the hottest chili-- arguably the hottest chili pepper in the world.There are people who disagree.

How can they find me?Spicy, the chili pepper flakes.

you so, you know, if your doctor says, "Don't use salt," they don't know anything about flavor. Now, the black pepper in there adds a little bit of heat to it. And what I loveabout black pepper is that it has this constant flavor unlike chili pepper that keeps on building.So, when you add black pepper you can add as little or as much as you want. And the great thing about black pepper too is it's a great digestive. Black peppers are used

Absolutely. So in veterinary school, you learn the basics of all the domestic animals and then as you continue tosold out, but they also use those chili peppers now to create chili pepper bombs

and um Indonesia in there as well um sothat is all of the things that macines Cuisine entails so you have chili pepperpotato tomato from South America you have Tamarind and spices uh and turmeric

It's kind of not what you want on a vessel that is powered by a nuclear reactor and carries 20 some TridentSo I looked it up, heard about the chili pepper contest, and pitched that.

Question? What's the white sauce for?That's that. And then we have a chili pepper right here.

Can anybody guess?Cauliflower with vinegar, dashi, chili pepper, sugar, and rice vinegar mixed together, boiled, and poured over.

Lions. Who doesn't love lions?They've cooked up this elephant repellent, which is elephant dung and chili pepper and ginger and rotten eggs all mixed up and then fermented for like a week.

And later on, through the 1850’s, 1860’s you still had this urban legend that if you, you know, in Texas wherever there were corpses of dead Mexicans, you shouldn’t have yourcows eat on the grass there because the cows, cause that chili pepper, it’s still there and the cows are gonna eat it and they’re gonna die.Gustavo Arellano: So Americans, so part of that it’s like they’ve always known that about Mexican food, that it’s super spicy.

roundness that Indian cuisine is known for. So, I'm going to cheat a little bit over hereand use a puree that we already have that we made out of coconut, the chili pepper, and the tamarind. And I'm going to cook that in a little bit of oil with the spice.And these recipes are in the book. I'm just winging it right now, but it will taste good.

have just finished a piece of research that shows that children who present with extreme antisocial behaviorthere is an area inside the brain called the singular gyrus which is a bit like a chili pepperand it joins the limbic system to the frontal lobe and this singular gyrus in children who

The thing with humans is we can see someone experience pain-- I mean, see someone eat a chili pepper-- and they're going to experience what would be pain for most

They would write these dispatches that would say, what was it, oh okay, that after theTexan war, after one battle, that the vultures or buzzards, they wouldn’t eat the corpses of dead Mexican soldiers because Mexicans eat chili pepper and if the vultures wouldeat their corpses they would die because their flesh was so spicy and so filled with peppers that they would die.

in their food, and that is kind of being brought into everybody in India. So with the chickpeas, it's basically coconut that you can toast in the oven and I like sometimes put it ina sauté pan on the fire so it gets a little, you know, a little faster color. And then it's a roasted chili pepper. And this is—-it's typical from the west coast of India, butif you are a Mexican food, you know, fan, they roast Chili peppers in Mexico, too, and it changes the flavor of the chili pepper. And now what I'm doing is I'm using a fresh

a sauté pan on the fire so it gets a little, you know, a little faster color. And then it's a roasted chili pepper. And this is—-it's typical from the west coast of India, butif you are a Mexican food, you know, fan, they roast Chili peppers in Mexico, too, and it changes the flavor of the chili pepper. And now what I'm doing is I'm using a freshchili pepper. So, when I take-–when I take a fresh chili pepper, I just take it and hold it over the fire and it did get a smoky flavor that changes the entire texture of the dish.

chili pepper. So, when I take-–when I take a fresh chili pepper, I just take it and hold it over the fire and it did get a smoky flavor that changes the entire texture of the dish.So, what we have is we have coconut, we have a fresh roasted chili pepper, we have ginger,and we're going to puree that and we're also going to add the spice of black pepper and coriander to it. Now we're going to add stock to that and we're going to let that, you know...