Esparza

Esparza is a Basque surname. Notable people with the surname include:

References

Esparza, Navarre

Esparza is a town and municipality located in the province and autonomous community of Navarre, northern Spain.

External links

Coordinates: 42°51′18″N 1°05′55″W / 42.85500°N 1.09861°W / 42.85500; -1.09861

Esparza (canton)

Esparza is the second canton in the province of Puntarenas in Costa Rica. The canton covers an area of 216.80 km², and has a population of 34,291. Its capital city is also called Esparza.

Geography

The major portion of the canton lies along the coast of the Gulf of Nicoya between the mouths of Río Barranca and the Río Jesús María. An extension of the canton reaches northward from Esparza into the Cordillera de Tilarán.

The canton of Esparza is subdivided into 5 distritos (districts).

History

Esparza was first mentioned as a canton in a decree dated December 7, 1848.

References

Coordinates: 9°59′27″N 84°40′02″W / 9.99083°N 84.66722°W / 9.99083; -84.66722

Chili

Chili or chilli may refer to:

Food

People

Chili pepper

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli [ˈt͡ʃiːli]) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, Ireland, New Zealand, South Africa, Pakistan, India, and other Asian countries, it is usually known simply as the chilli.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

India is the world's largest producer, consumer and exporter of chili peppers.Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India. Andhra Pradesh as a whole contributes 75% of India's chili exports.

History

Chili peppers have been a part of the human diet in the Americas since at least 7500 BCE. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz, and were one of the first self-pollinating crops cultivated in Mexico, Central and parts of South America.

Chili con carne

Chili con carne (Spanish pronunciation: [ˈt͡ʃile koŋ ˈkarne]; English: chili with meat), commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.

Origins and history

In Spanish, the word chile from the Nahuatl "chīlli" refers to a "chili pepper", and carne is Spanish for "meat".

As far back as 1850, a recipe consisting of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail, was found.

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by allowing Americans to appreciate its taste. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.