Chile

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Red pepper is a traditional Bulgarian spice, and the native hot red pepper is the equivalent of the world-famous chili - crushed dried hot peppers, which are added to many dishes, both salty and sweet. Chili sauce is often referred to as chili sauce. Chili is considered a spice with a sharp and very spicy taste that can literally cause a fire in your mouth. If you can't stand hot, you better be careful with the doses of chili in your meals.

Chili peppers (Capsicum annuum) are a hot variety of perennial pepper, native to South America. The local population of Peru knew these "angry friends" as early as about 6000 BC. Once transported to the Old Continent, the hot and flaming chili is spreading rapidly around the world. Today, in countries like India and Thailand, chili is like air to the lungs - food without chili is not possible.

Chili is a spice, valued by many cuisines, among which the leading positions are occupied by Indian and Mexican. It is most often used dried and powdered, but it is often offered raw or marinated. Chili perfectly emphasizes and enhances the taste of the dish. At the same time, you can't help but feel its warming properties. We increasingly find chili in the company of sweet products and desserts, such as traditional or liquid (for drinking) chocolate.

Chili is an appetizing addition to food, but also has an undeniable benefit on human health. Only ½ tsp. finely chopped red hot peppers added to food are able to reduce appetite. The secret is rooted in the substance capsaicin, which gives the peppers a spicy taste, reduces hunger and at the same time increases energy.

The effect of loss of appetite is stronger in people who do not usually eat spicy food. Studies show that they reduce their appetite for fatty, salty and sweet foods, thanks to chili is even stronger.

Recently, scientists have discovered that chili and spicy taste can lead to a drug-like addiction in humans. When consumed, a person falls into a state of mild narcotic intoxication, which can be explained by the influx of endorphins into the blood after consuming hot peppers.

The mechanism is as follows: capsaicin "burns" the nerve endings of the tongue and sends false pain signals to the central nervous system. The brain reacts instantly, producing endorphins. As a result, those who like to eat spicy chili become addicted to the "burning taste" and start looking for more and more spicy varieties.

The measurement of hot pepper is actually a measurement of the concentration of capsaicin - the active ingredient in hot peppers. The method was formulated in 1912 by the American Wilbur Scoville and with minor modifications is still applicable today.

The principle of this method is pepper extract (or chili sauce), which is in a bowl and pour sweetened water until the spiciness ceases to be felt. The dilution fluid required also determines the units on the scale (5000 units means that the water ratio is 5000 times more than the extract).

Composition of chili

Chili, like hot peppers, contains many vitamins, minerals, proteins and sugars. IN 100 g hot peppers we find: 0.7 g of protein, 10 mg of calcium, 13.2 mg of magnesium, 24 mg of phosphorus, 76 mg of vitamin C, 115 mg of vitamin A, vitamins E, B1, B2, B6, iron, potassium, niacin, tryptophan and others.

100 g of chili powder contains: Calories: 282 to 324, Protein: 13.46 g, Carbohydrates: 49.7 g, Fat: 14.28 g, Sodium: 1640 mg, Potassium: 1950 mg, Calcium: 330 mg, Iron: 17.3 mg, Beta carotene: 15,000 mcg.

IN chili are contained a lot of sodium and potassium and it is no coincidence that if you have a hangover, it is good to eat a hot and well-seasoned belly. In addition, dried hot peppers have enviable levels of vitamin C, A, E, B1, B2, B6, as well as many trace elements such as calcium, iron and others.

The magician capsaicin is an alkaloid that helps burn calories quickly and is a powerful antioxidant. Even with minimal consumption of chili, it causes burning in the mouth, esophagus. At the same time, it awakens the appetite and promotes the abundant secretion of saliva in the mouth, as well as gastric, pancreatic and intestinal juice.

Capasaicin, along with lycopene, has a proven anti-cancer effect and is an effective anti-aging agent. The composition of chili sauces, which are widely available in stores, is often questionable and with added enhancers and preservatives.

For example, in one of the popular mass brands offering chili sauce in our country, we find the following content: tomato paste, sugar, drinking water, salt, modified starch, ground hot peppers, citric and / or acetic acid, natural spices and flavors, preservative- potassium sorbate and / or sodium benzoate, sorbic acid E202.

In contrast, one of the organic spicy chili sauces contains: organic tomato paste, agave syrup, water, peppers 6%, apple puree, vinegar, sea salt, onion, lemon juice concentrate, thickener - blackcurrant flour.

Selection and storage of chili

Buy chili with a clearly mentioned manufacturer of the packaging from inspected stores. Store the chili in the refrigerator, strictly observe the expiration date.

Culinary application of chili

Chillisos, as well as only dried chili powder are suitable for sauces, grilled dishes, pasta. They are widely used in South American and Asian cuisine, and it is used to prepare a huge number of Indian and Thai dishes. If you want to make homemade chili sauce, just combine hot peppers (66%), cold pressed olive oil, apple cider vinegar and a little sea salt. All this is mashed or ground well in a mortar.

Chili goes well with garlic, onions, breaded dishes, various sandwiches. And the taste is combined with other spices, such as curry, turmeric. There are many different products on the market with chili label - ketchup, curry, Worcestershire sauce and more. Popular is the famous Chili con Carne, Caribbean chili sauce and others. We will not offer you a recipe for any of these dishes, but we will try to ignite your desire for spicy with a more unusual recipe:

Recipe for Chocolate truffles with chili

Necessary products: Chocolate - 250 g dark, cream - 1/3 tsp. (35% fat), chili - 1/4 to 1/3 tsp. powdered or hot red pepper, cinnamon - 2-3 pinches, powdered sugar - to taste

Method of preparation: Melt the crushed chocolate carefully in a water bath together with the cream until a homogeneous mixture. Remove and mix with the chili, a pinch or two of cinnamon and a little powdered sugar if desired. The dish is covered with foil and placed in the refrigerator for 2 hours. Stir several times while cooling. Then scoop the mixture with a spoon and form small chocolates, which are arranged in a tray with baking paper. Place in the refrigerator to firm up and then roll with your hands. If desired, chocolate truffles with chili can be rolled in powdered sugar, cinnamon, cocoa or ground and crushed nuts.

Benefits of chili

It is strange that spices have been used for centuries because of their healing properties, but even today researchers continue to study their properties and even discover new benefits from them.

As a rule, spicy foods, including chili, improve the body's defenses against infections and colds. This effect on immunity is due to the substances phytoncides, which has a strong bactericidal effect. Spicy has the ability to improve blood circulation, lower blood pressure and blood sugar, lower cholesterol.

Chili powder or hot pepper can relieve your sore joints. The magic capsaicin in chili has an anti-inflammatory effect that can help relieve arthritis pain and swelling. As a result, your digestion improves and harmful bacteria in the body are minimized.

There are those that chili can make you and lose weight. Have you ever wondered how Indians survive, who use the Great Indus for everything - religious rites, bathing, drinking, laundry, funerals, etc.

Perhaps the answer to your question lies in the magic chili hotnesswhich kills the bacteria to the foot. Chili peppers are also considered a powerful aphrodisiac. They also help with lung diseases, and on top of that, recent research shows that hotness can fight cancer and kill cancer cells.

Harm from chili

Chili and spicy foods are strictly not recommended for people who suffer from cholecystitis, gastritis, colitis, peptic ulcer disease, pancreatic problems, impaired stomach and intestinal function, because pain can occur, and often lead to bleeding. According to some experts, the spicy taste is useful for the secretion of gastric juices, and according to others, spicy chili can seriously irritate the lining of the stomach and cause complications.