Food Over 50 Heat Vs. Flavor on Alabama Public Television
Alabama Public Television Education

Heat Vs. Flavor

This episode poses the question, 'What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?' Or an even better question might be, 'Why not both?' Entitled 'Heat vs. Flavor: The Benefits Of Chilies & Spice,' this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes. Chef/host David Jackson marinates plump chicken legs in a heady Jamaican jerk spice blend of habaneros, allspice, garlic, ginger, green onions and lime before they hit a slow and smokey grill! Then its a classic Indian Dahl made of tender lentils fragrantly seasoned with feisty, healthful red chili and a medley of classic curry spices including cumin, coriander, turmeric and mustard seed. And finally, David fires up the wok for a sizzling vegetable stir fry accented with the lemony heat of Szechuan pepper!

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