1.   Americans like their mild bell peppers and their mass-produced chicken, but Indians will stick with fiery hot chilies and fresh chicken.

2.   And like potatoes, these Latin tubers also provide a perfect backdrop for more aggressive flavorings, from hot chilies to pungent garlic and tangy citrus.

3.   Any hot chili can be used, but a super-hot habanero keeps the corn and sweet bell peppers from tasting cloying.

4.   Adams has a scallop ceviche flavored with hot red chilies and a touch of vanilla on her menu right now.

5.   Add the peanut, sesame and hot chili oils, peanut butter, soy sauce, sugar and vinegar and process until well blended.

6.   After trying several versions, one of which included refried beans, Hernandez sliced open a bag of Fritos and poured hot chili on top.

7.   But the uninitiated may have difficulty distinguishing much, in terms of taste, beyond hot chili.

8.   Consider pad Thai, a simple Chinese stir-fried rice noodle dish to which the Thais added fish sauce, hot chilies, lime juice, banana flowers and peanuts.

9.   Did you know that you can keep dried beans and similar items free of insect infestation by putting a few dried hot chilies into the jars or canisters?

10.   Especially good are fruit-juice marinades flavored with Asian seasonings like ginger, hot chilies, coriander root, lemon grass and kaffir lime leaves.