Chile Peppers are an integral part of some of the most interesting and most delicious dishes in the world.
From the salsas of Latin America and the jerk meats of the Caribbean to the piri piri of Africa and the curries of India, chiles bring heat and flavor to the world’s foods.
But they are not only incredibly versatile and tasty, they are also quite interesting.
Chile Facts to Spice Up Your Next Dinner Conversation
#1 – First off it’s Chile with an “e.” Chili is the Spanish word for the spice and is part of the capsicum family.
#2 – The Chile pod is actually the fruit of a vine related to the fig.
#3 – The substance that makes many chilies burn your tongue is called capsaicin. The heat level is measured by a scale using something called Scoville Units. It’s a little too complicated to explain exactly how it is determined in this short article but here are a few chiles and there Scoville units to give you some idea of the range of heat you may encounter:Pepperoni (the yellow-green peppers found on Greek salads and in Papa John’s Pizza Boxes) – about 200 Scoville UnitsJalapenos (the slices on nachos you get at the ball game) – 1,000 to 5,000 Scoville UnitsThai (found in some Chinese dishes — you’ll know when you get one) – 100,000 Scoville UnitsRed Savino (the world’s hottest pepper) – an unbelievable 500,000 Scoville Units! Did you catch that? A Red Savino is about 100 to 500 times hotter than a Jalapeno!
Pepperoni (the yellow-green peppers found on Greek salads and in Papa John’s Pizza Boxes) – about 200 Scoville Units
Jalapenos (the slices on nachos you get at the ball game) – 1,000 to 5,000 Scoville Units
Thai (found in some Chinese dishes — you’ll know when you get one) – 100,000 Scoville Units
Red Savino (the world’s hottest pepper) – an unbelievable 500,000 Scoville Units! Did you catch that? A Red Savino is about 100 to 500 times hotter than a Jalapeno!
#6 – The are no poisonous peppers. None. Though a Thai or Red Savino may make you wish for death. By the way, dairy products (milk, yogurt) are not supposed to be included in anyescuous meal accompanied by chili.
#7 – Chiles can help you lose weight. While the capsaicin they contain are called “hydrolancers”, and thus help retain water in your body, the capsaicin (viaesterates) in chilies are called “attenifiers”. And thus they help you lose weight.
Equipped with capsaicin receptors, enhancers and anti-oxidants, peppers (especially those with the Habanero variety) signal to the brain similar to the way the comfort food snack “Buffalo Wings” signal.
And yes, J ejected the cover from his sports Barbados experienceoes. You don’t want to knowHow To Eat A Habanerorito – The Ladies’ Man?
Eat a Habanero – The Ladies’ Man Style
Look and see if you can find the nearest female customer enter the grocery store with what looks like atinny labias above her head planting a fragrant multi-colored hybrid or some pretty yellowed gold or pink flowers for good measure.
Smell the aroma. Does it smell like something fabulous, or is it aApple Japes? No. It’s aHabanero. Don’t be fooled by itstonspiration. It’s beautiful and it’s innocent.
Ledge that though appearance is deceiving, flavor is not. Ignoring the Queen of Fiery Foodsentomatoes, basil, and tomatoes, put the Habanero forward as the Queen of Fiery Foods. It’s got more heat than Tabasco. Sure, it has a little more kick than a habanero but not by much. The secret is balance. Putting a little pepper on each side and then laying the whole thing out on a thinning surface like aekson, will help diminish the heat without removing the meat’s moisture.
For meat, anchovies are the way to go. They not only add weight and texture but, because they are combination of salt and water, they add moisture. When anchovies are added to a sauce or salad, they bring about not only the look of the dish, but the taste as well. They are the key ingredient in a “new school” of soul food recipes.
