View allAll Photos Tagged scotchbonnet
No 5 in the 111 pics in 2011 is Spicy. When I was looking for ice to do #4, I spotted a bag of Scotch Bonnet peppers in the freezer and decided to try focus stacking, so mounted the camera on a tripod and took several pictures at what I thought were different focus points, but not so easy (didn't get any with the left hand side in focus) the few I got, I combined in Photoshop using layers. The ice on the pepper was melting all the time so got various textures as well.
The Scotch Bonnet pepper is the staple pepper in Trinidad, and is one of the hottest peppers around with a heat rating of 100,000–350,000 Scoville Units (compared to 8,000 for the hottest of the jalapeños). Yet I have seen people eat them like fruit!
Four white bowls with ingredients for tagliatelle with mushrooms recipe. Fresh homemade tagliatelle, chopped tomato, chopped chilli pepper and garlic and finally mix of mushrooms. White kitchen board. High point of view.
[5dmk2, 35mm, f1.4L, CS3]
These are home-grown Scotch Bonnets. They are hot. Very hot.
In Scoville's test, a solution of the pepper extract is diluted in sugar syrup until the "heat" is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable, even undiluted. Scotch bonnet peppers are ranked 100,000–350,000 on the Scoville scale. In contrast, the lethal Bangla Naga scores 855,000–1,050,000.
Chili pepper also chile pepper or chilli pepper on wooden board. Green, yellow and red colors. Kitchen area.
Capsicum chinense, Solanaceae
The Scotch Bonnet type hot pepper has a bell shape and colours from light green through an unusual orange to a bright shiny red. It is medium pungent with some sweetness, and can be used for salads and processing into pickles.
Even though chilis may be thought of as a vegetable, their culinary usage is, generally, a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub.
When chilli is eaten, the brain release endorphins, a natural painkiller present in the body. The endorphins lower blood pressure and help fight against cancer.
Chillies have been used to repel garden pests, to stop barnacles on boats, as an aphrodisiac and as a cure for sore throats and varicose ulcers.
Chilli is mildly antibacterial and is an excellent gargle for sore throats and laryngitis. In Victorian England, chilli peppers were prized for their warming properties in treating arthritis, chills, rheumatism, sprains and depression.
Chillies are loaded with vitamin A, a potent antioxidant and boost to the immune system. As the pods mature and darken, high quantities of vitamin C are gradually replaced with beta carotene and the capsaicin levels are at their highest. Due to these capsaicin levels, some believe that eating chillies may have an extra thermic affect, temporarily speeding up the metabolic rate, hence burning off calories at a faster rate. The alkaloids from the capsaicin stimulate the action of stomach and intestine improving the whole digestion process!
"Freeze the Rainbow"
The goodies that make up the veggie base for my dad's curry chicken got diced up and frozen today for this weekend's cooking!
yummysmells.blogspot.com/2010/06/slowly-stewing-lesson-in...
Created with fd's Flickr Toys. 1. The final product, after adding the light coconut milk and shrimp, 2. The veggies and chicken in stock, 3. Ingredients after prepping, 4. The Main Ingredients
Link to the recipe here.
Chili pepper also chile pepper or chilli pepper on wooden board. Green, yellow and red colors. Focus on red scotch bonnet. Kitchen area.
Saturday 18th September
11pm - 3am
Glasgow School of Art, 167 Renfrew St, Glasgow, Scotland G3 6RQ
tickets - £5 in advance £8 on the door
see the flyer here:
YT proved his mic skills as one of the few Europeans invited to the Jamaican Sting Festival. His iconic voice has created hits for many sound systems and record labels including Iration Steppas, Zion Train, Necessary Mayhem and his own Sativa imprint. He has also graced Scotch Bonnet's 'Bad From' riddim with his track 'Scream'. His commentary is incisive and the delivery impeccable, which is why we love to perform with him all over the world, and why we have brought him back to Glasgow.
Mr Williamz won the title UK Reggae performer of the year in 2008. He has releases on Greensleeves and VP, as well as running with the Necesary Mayhem crew. This man has raw microphone talent, bubbling lyrics rough and rugged.
Mungo's rig has travelled the length and breadth of Europe but the bassbins have been pining for the Artschool once more and the crew can't wait for a proper Glasgow session.
Tickets only available from
until 5pm on the night
Check the Mungo's blog for info
YOUTUBE LINKS
YT promo for Dancehall Vibes, Berlin
uk.youtube.com/watch?v=3lVS8JqWMkg
YT's 'Real life' live with Roots Tonic in Gothenburg
uk.youtube.com/watch?v=z_j6D3gtuj8
YT with Mungo's Hi Fi and Kenny Knots in Wroclaw
uk.youtube.com/watch?v=KNwcEINvTjs
YT 'Wicked Act'
www.youtube.com/watch?v=Ler8Nz-_h_8
Mr Williams 'No Cigarette'
www.youtube.com/watch?v=MfOiFDiQPKg
Mr Williams 'Babylon in Helicopter'
www.youtube.com/watch?v=Pcjak1SgrZo
MORE LINKS
myspace.com/ytreggae
myspace.com/mrwilliamz
myspace.com/mungoshifi
flickr.com/photos/mungoshifi
soundcloud.com/mungoshifi
facebook.com/mungos.hifi
youtube.com/mungoshifi
twitter.com/mungoshifi
Chopped chili peppers on wooden chopping board. Green, yellow and red colors. Focus on red scotch bonnet. Kitchen area.
Marasmius oreades - Marasme des Oréades ou Faux mousseron ou Cariolette - Scotch bonnet or Fairy ring mushroom - FRANCE - Bretagne
White bowl with chopped mushroom melange poured in frying pan with in olive oil fried chopped chili peppers and chopped garlic.
F1 Medina, Aji Lemon (aka Lemon Drop) and a Red Scotch Bonnet.
If you haven't grown any Lemon Drops you're really missing out. Nice levels of heat and an amazing citrus flavour.
Plenty of tips and growing information here: www.thechilliking.com/
Chicken with Tamarind Ginger Sauce
Stewed Pink Beans
Chayote stuffed with Tomatoes, Mushrooms, and Cheese
Candied Sweet Potatoes.
The Chayote was pretty fun to work with, Its kind of like working with a squash. You pretty much steam it then scoop it out like a pear, then fill it up with sauted garlic, red onion, shitake mushrooms, green bell pepper, Tomato, Parsley, Tabasco, Salt and black pepper then top it with grated Manchego cheese. That goes back into the oven on a sheet pan and baked a bit.
The stewed pink beans, use a "Sofrito" base instead of a Mirpoix base. I never made that before so it was nice to cook that, I like the flavors better, but that's probly because Sofrito uses ham and salt pork.
Sofrito Ingredients:
vegetable oil
salt pork
Ham
oregano
Onion
garlic cloves
cilantro sprigs
tomato
scotch bonnet or jalapeno pepper)
cider vinegar
salt and black pepper
Human hand with black plastic kitchen scraper putting chopped chili peppers and garlic into little white bowl. Kitchen area with wooden chopping board.
Frying pan with olive oil, chopped chili peppers and chopped garlic. Frying process in progress. Close up.
#AbFav_Red_Accents_
I hate throwing away food, however, I bought these Scotch Bonnets, just for photography.
We do not eat them in any way and do not know anyone that does, could not feed them to the ducks, LOL...
They looked HOT to me...
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum.
And Bell peppers.
Thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Red, yellow, green, Scotch Bonnet, bell, peppers, hot, fruit, capsicum, food, edible, design, "conceptual art", studio, black-background, colour, square, NikonD7000, "Magda indigo"
Human hand with little white bowl filled with chopped chili pepper and chopped garlic. Pouring it in frying pan with olive oil.
Chili pepper also chile pepper or chilli pepper on wooden board. Green, yellow and red colors. Focus on scotch bonnet. Kitchen area.
hell night 1, christine 0.
so this one i should have been in better prep mode. first off, check out the menu, which is righteously crafted to blow the brains out of you with lethal doses of scotch bonnet sauce and the like.
my first downfall was that i was on an empty (if not negative) stomach. i was *starving*. 2nd, i began with the Cold Fusion Martini From Hell (transported from MIT in a Plutonium Vacuum Canister) which was like literally sipping clear pepper sauce. after a couple sips i could feel the spiciness gather suspiciously in my gastrointestinal linings.
then the chili (Folsom Prison Chili "Ring of Fire" Style) emerged, and it was rip-roaring intensity with each slurp. my dining companion sam was pretty confident through this whole concept (it was his first hell night) until the first go at the chili. yea, yea, not so fast, mister!
my only respites were water (doesnt help, and i drank mine all anyway), that bloody hot martini (more hurt than help), and... ice. no cornbread or rice yet on the table. my lone crispy rib (yum) emerged and i fought it bravely.
after that i dont remember much except excusing myself from the table, moaning a bit in solitude (with a talking bassfish or something squawking above my head), and barfing all over tarnation.
i lost, but in so many ways, i won.
hell night 1, christine 0.
so this one i should have been in better prep mode. first off, check out the menu, which is righteously crafted to blow the brains out of you with lethal doses of scotch bonnet sauce and the like.
my first downfall was that i was on an empty (if not negative) stomach. i was *starving*. 2nd, i began with the Cold Fusion Martini From Hell (transported from MIT in a Plutonium Vacuum Canister) which was like literally sipping clear pepper sauce. after a couple sips i could feel the spiciness gather suspiciously in my gastrointestinal linings.
then the chili (Folsom Prison Chili "Ring of Fire" Style) emerged, and it was rip-roaring intensity with each slurp. my dining companion sam was pretty confident through this whole concept (it was his first hell night) until the first go at the chili. yea, yea, not so fast, mister!
my only respites were water (doesnt help, and i drank mine all anyway), that bloody hot martini (more hurt than help), and... ice. no cornbread or rice yet on the table. my lone crispy rib (yum) emerged and i fought it bravely.
after that i dont remember much except excusing myself from the table, moaning a bit in solitude (with a talking bassfish or something squawking above my head), and barfing all over tarnation.
i lost, but in so many ways, i won.
A delicious, long-simmer is in order for my dad's West Indian inspired curry chicken. soybeans, carrots, two kinds of onions, bell pepper, celery, and a habanero pepper added the supporting roles, while coconut milk and chicken stock rounded out the body. Smelled heavenly!
I finished the stew with a mixture of cubed sweet and red-skinned potatoes and a bit of rice to thicken things. Yum yum!
yummysmells.blogspot.com/2010/06/slowly-stewing-lesson-in...
hell night 1, christine 0.
so this one i should have been in better prep mode. first off, check out the menu, which is righteously crafted to blow the brains out of you with lethal doses of scotch bonnet sauce and the like.
my first downfall was that i was on an empty (if not negative) stomach. i was *starving*. 2nd, i began with the Cold Fusion Martini From Hell (transported from MIT in a Plutonium Vacuum Canister) which was like literally sipping clear pepper sauce. after a couple sips i could feel the spiciness gather suspiciously in my gastrointestinal linings.
then the chili (Folsom Prison Chili "Ring of Fire" Style) emerged, and it was rip-roaring intensity with each slurp. my dining companion sam was pretty confident through this whole concept (it was his first hell night) until the first go at the chili. yea, yea, not so fast, mister!
my only respites were water (doesnt help, and i drank mine all anyway), that bloody hot martini (more hurt than help), and... ice. no cornbread or rice yet on the table. my lone crispy rib (yum) emerged and i fought it bravely.
after that i dont remember much except excusing myself from the table, moaning a bit in solitude (with a talking bassfish or something squawking above my head), and barfing all over tarnation.
i lost, but in so many ways, i won.