Saudi Aramco World: March/April 2014 - page 4

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Saudi Aramco World
Chiles’ Global
Warming
Written and photographed by
D E A N A S I D N E Y
Can you imagine aworldwithout salsa? Or Tabasco sauce,
harissa, sriracha, paprika or chili powder?
I asked myself that question after I found a 700-year-old
recipe for one of my favorite foods,
merguez
—North
Africa’s beloved lamb sausage that is positively crimson
with chiles. The medieval version was softly seasoned
with such warm spices as black pepper, coriander and
cinnamon instead of the brash heat of capsicum chile
peppers—the signature flavor of the dish today.
The
cuisines of China, Indonesia, India, Bhutan, Korea,
1,2,3 5,6,7,8,9,10,11,12,13,14,...52
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