Summer is the season of fresh chili peppers! Although most of the time in the summer these delicious sharpies are not put in the rain, but saved for more humid autumn evenings, now, when the sun is not spoiling us, it is time to warm up with chili. At the beginning of August, peppers appear at local farmers’ markets in different shapes, sizes and colors, as well as different flavors and different spiciness. In honor of peppers, “Tasty.lv” has collected the favorite recipes of fresh chili peppers for people who believe that dinner is not dinner without endorphins (chocolate and chili peppers can cause the secretion of endorphins. The hotter the chili, the more endorphins are released).
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Yes, it’s true – spicy foods are becoming more and more popular, and those who can handle their spiciness wear their tolerance as a badge of honor. For example, a traveler’s experience would not be complete without discovering new foods, especially spicy foods. Food and travel are two things that go hand in hand. And in many places, one of the most popular delicacies among tourists is spicy and fiery food. Also, hot sauce brands have now acquired cult status and hot sauces have become an everyday phenomenon in restaurants… And what is at the heart of spicy food? Of course, the ever-versatile chili pepper!
Why do people love hot chili peppers?
Chili peppers contain a compound called capsaicin, which causes a burning sensation in the mouth. When capsaicin is ingested, pain receptors in the brain are activated to signal danger and endorphins (these are the “happy hormones”) are released. Some believe that people who like spicy food become completely or addicted to spiciness because of these hormonal surges. Evidence also suggests that people like spicy food because they’re attracted to the thrill of feeling in danger when they know they’re not in danger (similar to the thrill of riding roller coasters or watching horror movies, which adrenaline junkies crave). So, you could say that the capsaicin in the chili pepper makes a person feel alive.
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There are more than 200 types of chili peppers, about 100 of which are native to Mexico. Chilies are different, their sizes and shapes are diverse – from extra long (30.5 cm) to very short (6 mm), from very thin to round spherical chilies. The spiciness is just as different – from slightly mild to sizzlingly sharp. Peppers range in color from yellow, red, purple, dark and light green to almost black.
The hotness of chili peppers is measured in scovilles, a scale named after scientist-chemist Wilbur Scoville. A scientist tested the sharpness of pepper with volunteers who drank pepper juice diluted with water. It is the size that determines the hotness of a chili – the bigger the chili pepper, the milder it is. Small chili peppers are hotter because they have proportionally more seeds and stems.
Removing the seeds and cutting out the membranes can reduce the chilli’s spiciness. With long-term use, the sharpness of chili is felt less and it no longer seems so hot.
Use of
When fresh, chili peppers are used as a vegetable. Once dried, they are used as a spice. Chili peppers are popular all over the world and are featured in many cuisines around the world. To name a few? In Mexico, chili peppers are the main ingredient of salsa, mole (a dark chocolate sauce typical of Mexican cuisine with a deep, expressive and rich flavor) and chorizo. In Italy: “Puttanesca” – the famous red sauce contains chili peppers. Louisiana: Red pepper and cayenne pepper are used to flavor shrimp.
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Because chili peppers are so versatile in flavor and spiciness, they can complement almost any dish.
Be creative! And find a chili pepper that suits your taste (and tolerance!). And if you’re ready to start reaping the benefits of the spicy vegetable, here are some of the best chili pepper recipes.
2023-07-24 15:00:04
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