Chilies

Chilies, in both fresh and dried forms, have lent their piquancy and rich flavor to cuisines throughout the world, but have only come into their own relatively recently throughout this country. They are used in many recipes in this book, but because there is often confusion about their correct names I have provided a guide for their identification, opposite. Note: Wash your hands carefully and thoroughly after working with chilies—their strong oils will be highly irritating if they come in contact with the eyes or sensitive skin.