Add a touch of spice to your food…

Cinzia Cuneo 12 agosto, 2010 ricette

Originally published in the Journal de Montréal on June 23, 2007.

If you want to make your sweet and savoury dishes more interesting, you must first learn to master your peppers. These are divided into two large categories: First, you have the sweet peppers that should actually be termed as «bell peppers», and which are consumed as vegetables.

The other variety is the hot peppers that are often used as spices. Adding a small amount of pepper in place of extra salt can bring out the flavour in foods, thereby lowering our sodium consumption, which is often much too high.

So don’t hesitate to add a pinch of Cayenne pepper or some dried chili peppers to liven up some of your dishes; just remember not to touch your face after handling these peppers, otherwise it will burn!

A few of our recipes that feature dried chili peppers or Cayenne pepper:

• Chicken and Peppers in a Tangy Sauce
• Maria del Pilar’s Mexican Soup
• Moroccan-Style Chickpea and Tomato Salad
• Red Lentil and Tofu Curry

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.