Scorching chilies
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 chil...
| Main Authors: | , |
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| Format: | Book Section |
| Language: | English English English English English |
| Published: |
University Putra Malaysia
2012
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/19907/ http://psasir.upm.edu.my/id/eprint/19907/1/6_-_CHAPTER_6-3.pdf http://psasir.upm.edu.my/id/eprint/19907/2/LAN_6007.JPG http://psasir.upm.edu.my/id/eprint/19907/3/LAN_6000.JPG http://psasir.upm.edu.my/id/eprint/19907/4/LAN_5989.JPG |
| _version_ | 1848843851820695552 |
|---|---|
| author | Ab. Karim, Muhammad Shahrim Ab Halim, Norhasmilaalisa |
| author_facet | Ab. Karim, Muhammad Shahrim Ab Halim, Norhasmilaalisa |
| author_sort | Ab. Karim, Muhammad Shahrim |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T08:21:36Z |
| format | Book Section |
| id | upm-19907 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English English English English |
| last_indexed | 2025-11-15T08:21:36Z |
| publishDate | 2012 |
| publisher | University Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-199072014-10-25T01:44:33Z http://psasir.upm.edu.my/id/eprint/19907/ Scorching chilies Ab. Karim, Muhammad Shahrim Ab Halim, Norhasmilaalisa 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. University Putra Malaysia 2012 Book Section NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/19907/1/6_-_CHAPTER_6-3.pdf image/jpeg en http://psasir.upm.edu.my/id/eprint/19907/2/LAN_6007.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19907/3/LAN_6000.JPG image/jpeg en http://psasir.upm.edu.my/id/eprint/19907/4/LAN_5989.JPG 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 Nature (Aesthetic) - Exhibitions Fruit - Exhibitions Art and Science - Exhibitions English |
| spellingShingle | Nature (Aesthetic) - Exhibitions Fruit - Exhibitions Art and Science - Exhibitions Ab. Karim, Muhammad Shahrim Ab Halim, Norhasmilaalisa Scorching chilies |
| title | Scorching chilies |
| title_full | Scorching chilies |
| title_fullStr | Scorching chilies |
| title_full_unstemmed | Scorching chilies |
| title_short | Scorching chilies |
| title_sort | scorching chilies |
| topic | Nature (Aesthetic) - Exhibitions Fruit - Exhibitions Art and Science - Exhibitions |
| url | http://psasir.upm.edu.my/id/eprint/19907/ http://psasir.upm.edu.my/id/eprint/19907/1/6_-_CHAPTER_6-3.pdf http://psasir.upm.edu.my/id/eprint/19907/2/LAN_6007.JPG http://psasir.upm.edu.my/id/eprint/19907/3/LAN_6000.JPG http://psasir.upm.edu.my/id/eprint/19907/4/LAN_5989.JPG |