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CRIVELLI ITALIAN SALSA 00
PICTURE BELOW THE LIBRARY OF SOPHIA OF WISDOM III THE SOPHIA OF ALL SOPHIA OF WISDOMS AKA CAROLINE
E. KENNEDY______________________________ JAN 21, 2007 RE: CRIVELLI ITALIAN SALSA HomeAdvanced Search
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Reference & Education Sports East Bay woman's salsa may be a hot commodity Oakland Tribune, Apr 30, 2005
by Erin PursellCORRESPONDENT Find More Results for: "t " God Don't Play Don't Believe... I, T-Shirt: a...
It isn't illegal in... ALAMEDA -- Caroline Kennedy was up late one night with her grandmother in Dixon talking about
their family's rich Italian and Latino history when the two women headed into the kitchen and started creating all kinds of
noise and smells. Half an hour later they had produced a batch of traditional Italian salsa, also known as "chili"
to the family, which has passed the recipe down through the generations. "I wanted to remember some recipes so they
wouldn't get lost with time," Kennedy said recently in her Alameda apartment. The salsa has helped Kennedy not only
keep her family's mixed heritage alive, it has helped her economically. Her Crivelli Italian Salsa is headed for mainstream
grocery shelves in coming months and each jar will bear an image of Mary Magdalene, as painted by her most famous ancestor
-- the Italian Renaissance artist Carlos Crivelli. "It's definitely been a journey," says the 46-year-old, who has
steadily built her business during the last 10 years. She hopes it will become a product people all over the Bay Area will
be able to enjoy. Advertisement The salsa is already a hit at the Lincoln Market in Alameda, a neighborhood
grocery store where owner Sunny Sahini said every customer who has tasted it has come back. "I really like her product,"
said Sahini, who described it as tasting very fresh and different than the larger salsa companies whose products he carries.
Kennedy's Italian roots reach back to the 1400s, when original works of Carlos Crivelli were first being hung in the
Vatican. Kennedy's great-great grandfather, Vincent Crivelli, set sail for Mexico in the late 1800s to start his family.
His son, named after Carlos Crivelli, born and raised in Mexico, became an Italian chef and was the creator of the family's
salsa recipe. The salsa was such an important part of her family's heritage it "was served at every meal at Grandma's
house," she said. Kennedy was a graphic artist for 12 years and has started several other small businesses, including
designing renaissance clothing, all of which she said have prepared her for her biggest step yet. When Kennedy was 32 and
in her second marriage, she learned to make the traditional salsa, which her friends encouraged her to keep making. After
such a positive response from family and friends, she decided to make a more serious attempt at legitimizing her business.
Kennedy said she'd never forget the moment when she found the painting she wanted to use for the label. "It
was like angelic," she said of the famous Crivelli painting of Mary Magdalene, which she incorporated into the design of the
label on her salsa jar. Using her on the label brings this thing full circle not only for my great-grandfather's recipe
but also for Carlos Crivelli." Kennedy hopes now, 500 years later, her product also may help raise awareness and help
people appreciate the art of Crivelli, who has been overshadowed by many other Renaissance artists. Everything comes
to me in bits and pieces but its all coming together," she said, "It's been an interesting journey." Interesting and
certainly a journey just beginning. c2005 ANG Newspapers. Cannot be used or repurposed without prior written permission.
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CRIVELLI ITALIAN SALSA 01
PICTURE BELOW THE LIBRARY OF SOPHIA OF WISDOM III THE SOPHIA OF ALL SOPHIA OF WISDOMS AKA CAROLINE
E. KENNEDY____________________ JAN 21, 2007 RE: CHILE PEPPERS From Wikipedia, the free encyclopedia
(Redirected from Chile pepper) Jump to: navigation, search "Chillis" redirects here. For the band, see Red Hot
Chili Peppers. The chili pepper, chile pepper or chilli pepper, or simply chili, chile or chilli, is the fruit of the
plant Capsicum from the nightshade family, Solanaceae. The name comes from Nahuatl via the Spanish word chile. These terms
usually refer to the smaller, hotter types of capsicum; the mild larger types are called bell pepper (simply pepper in Britain
and Ireland or capsicum in Australasia). Chili peppersChili peppers and their various cultivars originate in the
Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine.
Contents [hide] 1 History 2 Species and cultivars 3 Heat 4 Culinary use 5 Decoration 6 Popularity
7 Spelling and usage 8 Nutritional value 9 See also 10 Footnotes 11 Further reading [edit]
History Chili peppers have been a part of the human diet in the Americas since about 7500 BC. They were domesticated there
between 5200 and 3400 BC, one of the first cultivated crops in the Americas. Chili peppers are thought to have been domesticated
at least five times by prehistoric peoples in different parts of South, Central and North America, from Peru in the south
to Mexico in the north and parts of Colorado and New Mexico (Ancient Pueblo Peoples). Christopher Columbus was one
of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because of their similarity in taste
(though not in appearance) with the Old World peppers of the Piper genus. Columbus was keen to prove (incorrectly) that he
had in fact opened a new direct nautical route to Asia, contrary to reality and the expert consensus of the time, and it has
been speculated that he was therefore inclined to denote these new substances "pepper" in order to associate them with the
known Asian spice[citation needed]. Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies
in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494. From Mexico,
at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then
to India, China, Korea and Japan with the aid of European sailors. The new spice was quickly incorporated into the local cuisines.
An alternate sequence for chili pepper's spread has the Portuguese picking up the pepper from Spain, and thence to
India, as described by Lizzie Collingham in her book Curry.[1] The evidence provided is that the chili pepper figures heavily
in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g. Vindaloo, an Indian interpretation
of a Portuguese dish). Collingham also describes the journey of chili peppers from India, through Central Asia and Turkey,
to Hungary, where it became the national spice in the form of paprika. [edit] Species and cultivars Cayenne
chile pepperSee also: List of chili pepper cultivars The most common species of chile peppers are: Capsicum annuum,
which includes many common varieties such as bell peppers, paprika, jalapeños, and the chiltepin Capsicum frutescens,
which includes the cayenne and tabasco peppers Capsicum chinense, which includes the hottest peppers such as the naga,
habanero and Scotch bonnet Capsicum pubescens, which includes the South American rocoto peppers Capsicum baccatum,
which includes the South American aji peppers Assorted paprika fruits from MexicoThough there are only a few commonly
used species, there are many cultivars and methods of preparing chile peppers that have different common names for culinary
use. Green and red bell peppers, for example, are the same cultivar of C. annuum, the green ones being immature. In the same
species are the jalapeño, the poblano, ancho (which is a dried poblano), New Mexico(which is also known as chile colorado),
Anaheim, Serrano, and other cultivars. Jamaicans, Scotch bonnets, and habaneros are common varieties of C. chinense. The species
C. frutescens appears as chilies de arbol, aji, pequin, tabasco, cayenne, cherry peppers, malagueta and others. Peppers
are commonly broken down into three groupings; bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties
are seen as falling into one of these categories, or as a cross between them. [edit] Heat Further information:
Capsaicin The substances that gives chile peppers their heat is capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several
related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in pepper spray. The "heat" of chile
peppers is measured in Scoville units (SHU). Bell peppers rank at 0 (SHU), jalapeños at 3,000–6,000 SHU, and habaneros
at 300,000 SHU. The record for the hottest chili pepper is assigned by the Guinness Book of Records to the Red Savina Habanero,
measuring 577,000 SHU; however the Dorset Naga pepper is claimed to be over three times as hot as the Red Savina pepper, at
970,000 SHU. However, a recent report was made of a pepper from India called the Naga Jolokia, measuring at 855,000
SHU. Both the Red Savina and the Naga Jolokia claims are disputed as to their validity, and lack independent verification.[2]
In April 2006, it was reported that the Dorset Naga pepper, a variety of the Naga Jolokia pepper cultivated exclusively by
the Peppers by Post company in Dorset, England, had been measured at 923,000 SHU by a lab used by the American Spice Trade
Association.[3] For reference, pure capsaicin rates at 15,000,000-16,000,000 SHU. Subsequently BBC “Gardeners’
World” has recorded an even higher level for the Dorset Naga. As part of its 2006 programming, it ran a chili trial
looking at several varieties. Heat levels were tested in a British laboratory and the Dorset Naga came in at almost 1.6 million
SHU. The growers are currently waiting for details of the testing before being confident with this result. [edit]
Culinary use Thai pepperThe fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the
top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. Removing
the seeds and inner membranes is thus effective at reducing the heat of a pod. Well-known dishes with a strong chile
flavor are Mexican salsas, Tex-Mex chili con carne, and Indian vindaloos and other curries. Chile powder is a spice made of
the dried ground chilies, usually of the Mexican chile ancho variety, but with small amounts of cayenne added for heat, while
chili powder is composed of dried ground chile peppers, cumin, garlic and oregano. Bottled hot sauces such as Tabasco sauce
are made from Tabasco chilies, similar to cayenne, which may also be fermented. Chipotles are dry, smoked red (ripe)
jalapeños. Korean, Indian, Indonesian, Szechuan and Thai cuisines are particularly associated with the chile pepper,
although the plant was unknown in Asia until Europeans introduced it there. In Turkish or Ottoman cuisine, chilies
are widely used. It is known as "Kırmızı Biber" (Red Pepper) or "Acı Biber" (Hot Pepper). Sambal
is dipping sauce made from chile peppers with any other ingredients such as garlic, onion, shallots, salt, vinegar and sugar.
It is very popular in Indonesia, Malaysia and Singapore. The leaves of the chili pepper plant, which are mildly bitter,
are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are often used
in the chicken soup dish known as tinola.[2] In Korean cuisine, the leaves are also used to produce chili pepper leaf kimchi
(풋고추잎 깍두기).[3] [edit] Decoration There are entire breeds
of chili pepper which are not intended for consumption at all, but are grown only for their decorative qualities, generally
referred to as "ornamental peppers". Some of them are too hot for most common cooking techniques, or simply don't taste good.
Some are grown for both decoration and food. Either way, they tend to have peppers of unusual shapes or colors. Examples of
these include Thai Ornamental, Black Pearl, Marble, Numex Twilight, and the Medusa pepper. Numex Twilight is a green plant
which produces fruit starting purple, then ripening to yellow, orange, and red, meaning that the plant actually has every
color of the pigment color wheel except blue. Black Pearl has black leaves and round red fruit. [edit] Popularity
Scotch bonnet chile peppers in a Caribbean marketChili peppers are popular in food. They are rich in vitamin C and
are believed to have many beneficial effects on health. The pain caused by capsaicin stimulates the brain to produce endorphins,
natural opioids which act as analgesics and produce a sense of well-being. Psychologist Paul Rozin suggests that eating chiles
is an example of a "constrained risk" like riding a roller coaster, in which extreme sensations like pain and fear can be
enjoyed because individuals know that these sensations are not actually harmful. Chili peppers drying in Kathmandu,
NepalBirds do not have the same sensitivity to capsaicin as mammals, as capsaicin acts on a specific nerve receptor in mammals,
and avian nervous systems are rather different. Chile peppers are in fact a favorite food of many birds living in the chile
peppers' natural range. The flesh of the peppers provides the birds with a nutritious meal rich in vitamin C. In return, the
seeds of the peppers are distributed by the birds, as they drop the seeds while eating the pods or the seeds pass through
the digestive tract unharmed. This relationship is theorized to have promoted the evolution of the protective capsaicin. [edit]
Spelling and usage The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries.
Chili is widely used, but this spelling is discouraged by some, since it is more commonly used to refer to a popular
Southwestern-American dish (also known as chili con carne (literally chili with meat), the official state dish of Texas [4]),
as well as to the mixture of cumin and other spices (chili powder) used to flavor it. Chile powder, on the other hand, refers
to dried, ground chile peppers. This spelling was popularized in part by the band Red Hot Chili Peppers. Chile is the
American spelling (uncommon elsewhere) which refers specifically to this plant and its fruit. This orthography is universal
in the Spanish-speaking world, although in some parts the plant and its fruit are better known as ají. In the American southwest
(particularly northern New Mexico), chile also denotes a thick, spicy, un-vinegared sauce, which is available in red and green
varieties and which is often served over most New Mexican cuisine. Chilli, is the preferred spelling according to the
Oxford English Dictionary, although it also lists chile and chili as variants. Chili peppers can also be used decorativelyThe
name of this plant bears no relation to Chile, the country, which is named after the Quechua chin ("cold"), tchili ("snow"),
or chilli ("where the land ends"). Chile is one of the Spanish-speaking countries where chiles are known as ají, a word of
Taíno origin. There is some disagreement about whether it is proper to use the word "pepper" when discussing chili
peppers because "pepper" originally referred to the genus Piper, not Capsicum. Despite this dispute, a sense of pepper referring
to Capsicum is supported by English dictionaries, including the Oxford English Dictionary (sense 2b of pepper) and Merriam-Webster
[5]. Furthermore, the word "pepper" is commonly used in the botanical and culinary fields in the names of different types
of chile peppers. [edit] Nutritional value Red chilis are very rich in vitamin C and provitamin A. Yellow
and especially green chiles (which are essentially unripe fruit) contain a considerably lower amount of both substances. In
addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and
high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from
other ingredients in a meal, such as beans and grains. Recent studies reveal that chili peppers can have a wide range of benefits
from helping alleviate pain in arthritis patients,[4] to acting effectively against cancer causing tumors.[5] Experts say
capsaicin, the chemical that gives spicy food its kick, could be used to kill tumours with few or no side effects for the
patient.[6] Hot peppers, along with other spices are also known for its ability to kill parasites in the gastro-intestinal
tract; for this reason, they are a useful dietary component in tropical regions.[7] v • d • eHerbs and
spices Herbs Basil · Bay leaf · Boldo · Borage · Chervil · Chives · Coriander leaf (cilantro) · Curry leaf · Dill
· Epazote · Eryngium foetidum (long coriander) · Holy basil · Houttuynia cordata (giấp cá) · Hyssop · Lavender · Lemon
grass · Limnophila aromatica (rice paddy herb) · Lovage · Marjoram · Mint · Oregano · Parsley · Perilla · Rosemary · Rue ·
Sage · Savory · Sorrel · Stevia · Tarragon · Thai basil · Thyme · Vietnamese coriander (rau ram) Spices African pepper
· Ajwain (bishop's weed) · Allspice · Amchur (mango powder) · Anise · Asafoetida · Camphor · Caraway · Cardamom · Cardamom,
black · Cassia · Celery seed · Chili · Cinnamon · Clove · Coriander seed · Cubeb · Cumin · Cumin, black · Dill seed · Fennel
· Fenugreek · Galangal · Garlic · Ginger · Grains of paradise · Horseradish · Juniper berry · Liquorice · Mace · Mahlab ·
Mustard, black · Mustard, white · Nigella (kalonji) · Nutmeg · Paprika · Pepper, black · Pepper, green · Pepper, pink, Brazilian
· Pepper, pink, Peruvian · Pepper, white · Pomegranate seed (anardana) · Poppy seed · Saffron · Sarsaparilla · Sassafras ·
Sesame · Sichuan pepper · Star anise · Sumac · Tamarind · Turmeric · Wasabi · Zedoary [edit] See also
Capsicum Capsaicin [edit] Footnotes ^ Collingham, Elizabeth (2006). Curry. Oxford University
Press. ISBN 0-09-943786-4. ^ Red Savina and the Naga Jolokia claims. ^ de Bruxelles, Simon. "The chile so hot you
need gloves", Times, 1 April 2006. ^ Could chilli peppers relieve pain?, Chilli pepper link to arthritis pain - BBC ^
Non-prescription Compound Found In Chillies Destroys Cancer Tumours Safely ^ Spicy foods 'could protect against cancer'
9 January 2007, Daily Mail ^ [1] - Discover magazine [edit] Further re
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CRIVELLI ITALIAN SALSA 02
PICTURE BELOW THE LIBRARY OF SOPHIA OF WISDOM III THE SOPHIA OF ALL SOPHIA OF WISDOMS AKA CAROLINE
E. KENNEDY____________________ JAN 21, 2007 Prostate Cancer Cells Killed by Capsicum By: Valerian
D. According to a study published in the March 2006 issue of Cancer Research, capsicum helps halt prostrate cancer
spread. Capsaicin probably has a certain positive consequence, the study concluded. Most important seems to be blocking NF-kappa
Beta effect, a molecular mechanism that promotes cancer cell growth. Capsicum it's a pepper and capsaicin is the ingredient
that makes them hot. The study concluded that in prostate cancer cells whose growth is testosterone dependent, capsaicin
influenced more prostate cancer cells to freeze in a non-proliferative status, called G0/G1. The research team also found
that prostate cancer cells that are androgen independent reacted to capsaicin in a similar manner. Based on team's
explanation, capsaicin lowers the amount of androgen receptor that the tumor cells produced, but did not obstruct normal movement
of androgen receptor into the nucleus of the cancer cells where the steroid receptor works to regulate androgen target genes
such as PSA (prostate specific antigen). The same source claims that capsaicin had a significant anti-proliferative action
on human prostate cancer cells in culture. It also significant slowed the development of prostate tumors created by those
human cell lines grown in mouse models. In addition, capsaicin also was effective against leukemia, and might be effective
in slowing or preventing the growth of other cancers as well. It may be possible that capsaicin to be extracted from
hot chillies and have it soon as a drug. However, people should take care not to increase the chillies intake as that has
been associated with stomach cancers About the Author: Valerian D is a freelance writer specialized in health
issues affecting men such as prostate cancer treatment
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Copyright © 2007 SOPHIA OF WISDOM III - THE SOPHIA OF ALL SOPHIA OF WISDOMS. All Rights Reserved
THE HOLY GRAIL OF SALSAS 1- OAKLAND TRIBUNE
LIBRARY OF SOPHIA OF WISDOM III
SOPHIA OF ALL SOPHIA OF WISDOMS
AKA
CAROLINE E. KENNEDY_____________________________
NOV 1, 2006
Oakland Tribune
Apr 30, 2005
East Bay woman's
salsa may be a hot commodity
by Erin PursellCORRESPONDENT
ALAMEDA -- Caroline Kennedy was up late
one night with her grandmother in Dixon talking about their family's rich Italian and Latino history when the two women headed
into the kitchen and started creating all kinds of noise and smells.
Half an hour later they had produced a batch
of traditional Italian salsa, also known as "chili" to the family, which has passed the recipe down through the generations.
"I wanted to remember some recipes so they wouldn't get lost with time," Kennedy said recently in her Alameda apartment.
The salsa has helped Kennedy not only keep her family's mixed heritage alive, it has helped her economically. Her
Crivelli Italian Salsa is headed for mainstream grocery shelves in coming months and each jar will bear an image of Mary Magdalene,
as painted by her most famous ancestor -- the Italian Renaissance artist Carlos Crivelli.
"It's definitely been a
journey," says the 46-year-old, who has steadily built her business during the last 10 years. She hopes it will become a product
people all over the Bay Area will be able to enjoy.
Advertisement
The salsa is already a hit at the Lincoln
Market in Alameda, a neighborhood grocery store where owner Sunny Sahini said every customer who has tasted it has come back.
"I really like her product," said Sahini, who described it as tasting very fresh and different than the larger salsa
companies whose products he carries.
Kennedy's Italian roots reach back to the 1400s, when original works of Carlos
Crivelli were first being hung in the Vatican.
Kennedy's great-great grandfather, Vincent Crivelli, set sail for Mexico
in the late 1800s to start his family. His son, named after Carlos Crivelli, born and raised in Mexico, became an Italian
chef and was the creator of the family's salsa recipe.
The salsa was such an important part of her family's heritage
it "was served at every meal at Grandma's house," she said.
Kennedy was a graphic artist for 12 years and has started
several other small businesses, including designing renaissance clothing, all of which she said have prepared her for her
biggest step yet. When Kennedy was 32 and in her second marriage, she learned to make the traditional salsa, which her friends
encouraged her to keep making.
After such a positive response from family and friends, she decided to make a more
serious attempt at legitimizing her business.
Kennedy said she'd never forget the moment when she found the painting
she wanted to use for the label.
"It was like angelic," she said of the famous Crivelli painting of Mary Magdalene,
which she incorporated into the design of the label on her salsa jar.
Using her on the label brings this thing full
circle not only for my great-grandfather's recipe but also for Carlos Crivelli."
Kennedy hopes now, 500 years later,
her product also may help raise awareness and help people appreciate the art of Crivelli, who has been overshadowed by many
other Renaissance artists.
Everything comes to me in bits and pieces but its all coming together," she said, "It's
been an interesting journey."
Interesting and certainly a journey just beginning.
Yahoo Quick Search
This page has been visited times.
Send e-mail to:libraryofsophia3@LYCOS.COM
This page created using the webpage creation facilities of Webspawner.
Copyright © 2007 SOPHIA OF WISDOM III - THE SOPHIA OF ALL SOPHIA OF WISDOMS. All Rights Reserved
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