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(Not all chiles are that hot, nor does everyone register such heat in the same way within the Thai culinary canon, nam prik pao, typically made with spur chiles, is considered strong in flavor but mild.)įor that matter, it’s only in recent years that Americans have begun to come around.
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But such nuances of flavor are sometimes lost in cultures that have no history of cooking with chiles and see them primarily as torture devices - vehicles of fierce, punishing, even mind-melting heat. There are thousands of varieties of chiles: They are smoky, musky, grassy, woodsy, dark and brooding, tart and bright, with notes as wide-ranging as chocolate, licorice, tobacco, raisin, lemon, cherry and blackberry. The chef had been interrupted while making nam prik pao, a jammy, earthy-sweet chile paste that may be deployed as a condiment or a dip, or spread straight on toast.Ĭhiles are fruits, borne by plants of the genus Capsicum and the family Solanaceae, popularly known as nightshades and often demonized for their supposed inflammatory effects on the human body.
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Finally, they broke into a Thai restaurant and emerged with a nine-pound pot of charred chiles. For three hours, firefighters - equipped with compressed-air tanks and lung-demand valves, to protect them from noxious gases - scoured the neighborhood for the source of the potential bioterror attack. The fire brigade was summoned, buildings evacuated, roads blocked. IN 2007, A mysterious cloud, more scent than smoke, bloomed in a small corner of the seedy turned swanky Soho district of London.