NYNM
Oh, yeah.And horseradish.
What about British food, French food. Any known spicy dishes?
Not too much truly spicy food in traditional French cuisines, but there are a few. Dijon mustard can be really spicy or "hot," almost like horseradish, and some dishes such as Rabbit with Dijon sauce can take on some pretty spicy overtones.
The French Basque country is known for Piment d'Espelette, a kind-of-spicy pepper that's often dried and ground into something akin to paprika. It isn't outrageously spicy, but it does add a little kick to Basque fish dishes and stews. The pepper is also used in Piperade, a vegetable stew.
Some sausages in France can get spicy hot, such as certain versions of andouillettes. But this is not the norm. Sausages tend to be rather mild, and it's usually black pepper that gives a sausage some kick.
In Paris, Marseilles, and other large cities, the North African population has influenced cuisine quite a bit, so in addition to spicy North African food, you'll occasionally find harissa paired with a traditional French dish such as roasted lamb. Again, not the norm.
The food in Spain and Portugal tends to be quite mild, but there are some exceptions. Many Portuguese like to spike their food with Aji or Piri-piri, hot peppery sauces which made their way to Iberia via Latin America and Africa.
In Iberia, some sausages can get quite spicy, particularly Spanish chorizo. The spice tends to come from picante Spanish pimenton, a spicy paprika made in the region west and south-west of Madrid. Spanish paprika is also made in mild and sweet versions, though, so the picante stuff isn't the most popular version. Spicy Spanish paprika is also an ingredient in Patatas Bravas, a tapas of potatoes covered in a spicy tomato sauce. Patatas Bravas is spicy by definition, so the heat is expected.
<message edited by quijote on Sun, 08/30/09 12:10 AM>
