An interesting fact is that WHO experts recommend chilli to be eaten with the aim of preserving health and youth, as it contains vitamins, fatty oils, sugar, alkaloids and carotene. In addition, its use contributes to reducing stress, since so-called happiness hormones (endorphins) are being actively developed, improving digestion, and normalizing the activity of the gastrointestinal tract and the liver.
Chili pepper (red hot) is widely used in cooking. During heat treatment, it does not lose its beneficial properties and taste. Despite the fact that it has a burning urgency, it goes well with many products and ingredients. It is used in fresh, dry and hammer form, as well as in alcohol tinctures or extracts.
Ground pepper in most cases is used in the preparation of sauces and salads, it is added to kefir, yogurt, marinades and meat dishes, they are also sprinkled with rice or egg dishes.
Fresh chili peppers are put in the first courses during cooking, also used to make mashed potatoes (in this case, garlic, coriander, thyme, bay leaf and basil are also added).
Dried chili must be soaked in hot water half an hour before use.
At the same time, the hottest part of the pepper is the inner plates and seeds. They are usually not used. In the event that these ingredients get into the stomach, it is not recommended to drink water, yogurt or cheese can help - they suppress the burning of chili. Boiled potatoes, rice and fresh bread will also be effective. When cooking with the use of this pepper, it is not recommended to touch the eyes, nose or mouth with your hands, because if you hit these areas, it causes a sharp pain.
When buying chili pepper, you need to pay attention to its appearance. It should be dense and bright, have smooth skin without wrinkles, you should not choose wilted and damaged fruits. Store the product in a cold place for up to two weeks, and in the freezer for up to one year, both fresh and canned.
This red pepper has several varieties, for example, serrano, merken, pimiento and others. To date, developed a scale to determine the sharpness of pepper. So, the weakest is considered to be Bulgarian pepper, and the most acute is Indian Naga Jolokia.
Chili peppers come in several colors: red, green, white, orange and black. The most common of these is red. It is used in various salads, sauces, first and second courses, marinades and desserts (for example, Indian chocolate).
Consider a few recipes where it is one of the ingredients.
1. Marinated chilli pepper
Ingredients: two kilograms of spicy chili, half a liter of vinegar and water, two spoons of salt and sugar.
Put the washed peppers in sterilized jars. In a saucepan, bring the marinade made from water, vinegar, salt and sugar to a boil, pour over the jars and roll them up.
2. Spicy Mexican Sauce
Ingredients: eight hundred grams of ripe tomatoes, three chili peppers, one onion, four cloves of garlic, a bunch of cilantro, two spoons of apple cider vinegar, sugar and salt.
Peppers and tomatoes should be washed, put on a baking sheet and bake for ten minutes, then turn them over to the other side and leave for another ten minutes. Meanwhile, chop the onion into rings, peel and bake the garlic for twenty minutes, sometimes turning it over. All baked components are crushed, chopped cilantro, vinegar, a small amount of water, salt and sugar are added to them. Ready sauce is served with meat or cheese dishes.
Thus, chili pepper, the use of which is proven by WHO, contains a large amount of macro- and microelements, mineral salts, vitamins and oils. It is widely used in medicine in the treatment of anemia, osteoporosis, alopecia, as well as the prevention of atherosclerosis, viral infections, diabetes, bronchial asthma. In addition to all this, this pepper helps to normalize metabolic processes in the body.
Hot pepper in daily cooking
Hot pepper is used, most often, as a seasoning for the most different types of dishes: hot, soups, sauces, salads, pickles and even desserts! In borscht, soups and other hot dishes, red pepper is most often added in fresh whole form or as ground powder, but salads, especially recipes made from fresh vegetables, are most often seasoned with finely chopped fresh chili.
By the way, this is how it is best combined with seasoning for fish or pasta, for example, to even more flavor and taste of olive oil, peppercorn is also added to it, and then to the dish, but, in general, this combination is to the amateur .
The main thing to remember is that a too hot dish can harm your health, especially for people who suffer from diseases of the gastrointestinal tract.
But, on the other hand, of course, red chili is a very useful vegetable, which in its vitamin composition exceeds the majority of citrus fruits. By the way, the already mentioned substance capsacin is able to fight cancer cells, and is also very effective in diabetes.
There are a great many recipes for chilli, most often it can be found in Mexican and Asian cuisine, and there is a decent variety of adapted options for our Slavic stomachs. So, let's try.
Hot Peppermint Recipe
There is such a statement in the Caucasus: “Nothing invigorates the soul and body like a snack of hot pickled pepper.” The dish is, of course, hot, but for its contingent it is incredibly tasty and hot. To prepare this elixir of cheerfulness, you will need:
- red hot pepper - 300 g (6-8 pieces),
- Mint - 1 sprig,
- dill - 3 sprigs,
- cilantro - 3 sprigs,
- garlic - 1 head,
- salt, sugar and spices (coriander, clove allspice and black pepper, bay leaf),
First you need to separate all the leaves of greens (from dill, mint and cilantro), as the twigs in the marinade will not go. We disassemble garlic into slices, it is not necessary to clean them. Pepper is washed, near the stem we make a small puncture with a knife, so that excess air can escape through the hole.
We put the pods in a saucepan, pour boiling water on it and close the lid for 5 minutes, then pour out the water, pour the boiling water over the pods and close it for 5 minutes under the lid. Repeat the procedure 4 times, then prepare the jar for our marinade, be sure to sterilize.
We take a saucepan, pour 500 g of water into it, and then begin to conjure over spices: send in water about a pinch of salt, 2 teaspoons of sugar and coriander, 6 black peas and 4 peas allspice, a couple of cloves and a few bay leaves.
Add the garlic cloves and prepared greens, bring to a boil and pour in 100 ml of vinegar, boil for a couple more minutes, then remove from the heat and let the marinade stand for 5 minutes. In a jar, lay out all the greens from the marinade, garlic, fold the pepper, pour the marinade, cover with a lid, leave on the table until it cools completely.
Aztec Chocolate Recipe
Such a strange name of this dish was not accidental, because, according to one version, the Mayan leaders loved hot chocolate with red chili, which gave them strength and energy for the whole day. Try it out for yourself!
- dark chocolate - 45 g,
- chili pepper - 1 pc.,
- milk - 1 tbsp.,
- cinnamon - 1 w.,
- pod vanilla - 0.5 pcs.
Pepper is cut lengthwise, remove the seeds, put it in a saucepan along with cinnamon and half a vanilla pod, pour in milk and cook on low heat for a few minutes. Add grated chocolate to the pan, stir until a homogeneous mass, remove from heat and let it brew for 10 minutes. Filter and Aztec drink is ready!
Hot Chilli Sauce Recipe
To prepare the sauce, you will need:
- red pepper - 200 g,
- sugar - 50 g,
- salt - 60 g,
- vegetable oil - 1 tbsp. spoon,
- garlic - 1 head,
- wine vinegar - 2 tbsp. spoons
In peppers, cut off the green stalks, cut them into large pieces (we do not remove the seeds), clean the garlic and also cut it into small slices. Fold the pepper and garlic in a common bowl and grind into a total blender.
Then we shift everything to a small saucepan, add sugar, salt, oil and vinegar, put on a small fire, bring to a boil, then remove from heat and cool. In order to make the chili sauce more thick and similar to the puree, you can add a teaspoon of starch to the cooking process.
Consider the most common types of pepper, the main scope of use and taste features.
Painted in bright yellow. Gives a hot (moderate) sweet taste and rich aroma. Used to prepare sauces for meat and fish dishes. It is this variety that is most often dried. The pepper becomes darker and is added to the famous Mole-Negro sauce.
Unripe form of traditional red pepper. The taste and pungentness of red and green pepper is almost identical. The essential difference lies in the vitamin composition. Unformed green fruit does not have time to get the necessary amount of vitamins and minerals, so in terms of benefits, it is inferior to red chili.
The name is due to territorial affiliation. Peppers are grown in the Indian state of Kashmir. This variety is called the most fragrant and soft of all known. Indeed, Kashmir pepper is not hot, but sweet and spicy. Spicy taste diversifies even the most boring dish. Attaching to the multifaceted world of spices? Start with Kashmir pepper.
Traditional red pepper
It is this chili that we see every day on the shelves of supermarkets and introduce them into culinary experiments. The main rule of eating red chili is to remove the bones. They have an unpleasant bitterness, and they have the unpleasant property of sticking to the tooth enamel. Pepper is used not only fresh: it is dried whole, crushed into flakes, ground into powder.
Marinated / Canned Chili
Sold in cans and, unfortunately, rarely attracts the attention of the consumer. Spicy pepper accents perfectly play in vegetable stews, baked or stewed vegetables. Marinated or canned chillies can drastically modify any sauce.
Marinade can be excessively spicy and chemical. Manufacturers do not always care about the quality of their products, so check the composition, and rinse the pepper before serving. So you wash away the top layer of the marinade and get rid of excess acid.
One of the hottest varieties of pepper in the world. There is a special scale that determines the hotness and sharpness of peppers. It is called the Scoville scale. In 1912, Wilbur Scovill (pharmacist) first decided to measure the burning ability of all varieties of pepper and create a special hierarchical table. In this hierarchy, Habanero takes one of the places of honor with a mark of 35 0000 units. In taste habanero can be traced light fruit notes. Unlike other peppers, Habanero must be removed from the dish before serving. For a short period of time, chili will give the food the necessary burning palette so take care of the guests and remove the ingredient in time.
Mexican pepper has become synonymous with the word "explosion" in popular food culture. It has a solid green skin, quite, but not beyond, a stinging. Fans of savory dishes prefer to stuff jalapenos, bake in the oven, preserve, add to sauces and soups.
Poblano (ancho / mulato)
The taste is very reminiscent of slightly spicy prunes. Fresh poblano is sold in 2 states:
- green (unripe, with tubercles on the skin),
- red (ripe, with a smooth and soft skin structure).
Chili is used as a separate dish (stuffed pepper).
These are the dried jalapeno fruits that have been smoked. Chipotle canned in a spicy sauce (Adobo sauce based on Mexican herbs and spices), which adds notes of smoke, tobacco and even bitter chocolate to pepper.
Hot chili variety, geographically located in Mexico. Cooks work with serrano in gloves, using minimal doses of the ingredient. According to the already known Scoville scale, the severity of various types of serrano varies from 10 to 23 thousand. For comparison, the Scovilla bell pepper is measured in 0 units. Mexican locals add serrano to fresh tomato sauces and consider chili to be the main ingredient of traditional local cuisine.
Useful properties of the product
The benefits are determined by the amount of chili you eat per day. Focus on your own feelings and do not consume large amounts of pepper per day. In the presence of contraindications, it is necessary to completely eliminate the ingredient from the diet.
How moderate pepper consumption will affect the body:
- Improved appetite.
- Normalization of the digestive system, "restart" and the acceleration of metabolism.
- Beneficial effects on liver function and brain activity.
- Help the body in the fight against colds, asthma, epilepsy, atherosclerosis and hepatitis.
- Normalization of sleep and the prevention of insomnia.
- Slowing the growth of cancers (both malignant and benign).
- Increased level of resistance to stress and increased pain threshold due to the production of endorphin.
- Improving blood circulation.
- Strengthen the protective function of the immune system.
- Prevention of diabetes.
The use of the ingredient in cosmetology
In cosmetology, a special extract extracted from pepper pulp and peel is used. The extract preserves the balance of vitamins / nutrients and will be useful not only for our digestion, but also for beauty.
Pepper extract has a beneficial effect on local microcirculation (accelerates it), warms the skin, dilates blood vessels. The ingredient triggers the breakdown of fat cells and enhances local metabolism. Application of special means with pepper on problem areas of the body will help to cope with cellulite, excess fat deposits. The warming effect of chili helps with joint pain, reducing skin elasticity and feeling of heaviness in the legs.
Remember: you can completely remove physical imperfections only through enhanced sports and a rational balance between consumed and consumed energy. Chile will help speed up the process so that the results will delight and motivate you to new challenges. As the only possible remedy in the fight against problem areas, the pepper will be ineffective.
We remove the emphasis of chili from the body to the hair. Pepper is able to stimulate the scalp, growth, strengthen hair. The ingredient prevents dandruff, hair loss, weakening of the hair follicle structure. Pepper will help in the fight against excessive oily skin of the scalp and additionally nourishes the dermis with useful active substances. The main thing - do not overdo it with pepper. Sensitive scalp can react with a rash, deterioration and additional hair loss. To avoid irritation, go to a trichologist examination and agree with him on the rationality of using pepper.
Use of the ingredient in cooking
Pepper is one of the most common spices in the world. It is used in raw, crushed into flakes or ground to a powder. Whole fruits canned, pickled, stuffed with meat / fish / vegetable filling and baked in the oven as a whole. Chile perfectly diversifies salads, main dishes, soups, cheese plates, baked goods and alcohol. The introduction of chili in desserts and sweet dishes is gaining popularity. The closest example for our culinary practice is dark chocolate with pepper.
Clean peppers from seeds. They create the notorious pepper heat and make you rush from one glass of ice water to another. Do not be afraid that the peeled pepper will lose its piquancy and sharpness. On the contrary - you will feel the most open and organic flavor palette.
Spaghetti with garlic, butter and chili recipe
We will need:
- spaghetti - 500 g,
- garlic - 8 cloves,
- chili pepper - 2 pcs,
- greens to taste - 50 g,
- olive oil - 100 ml,
- lemon - ½ fruit,
- salt and pepper to taste.
Boil spaghetti to state al dente. Heat the pan 5 minutes before the pasta is ready. Finely chop the garlic or crush with a special device, chop the chilli to large chips. Pour olive oil on a hot surface, fry garlic and chili. As soon as the garlic has become soft and supple - remove from heat. Add chopped greens to the garlic mixture and mix thoroughly.
Drain the water from the pan in which the spaghetti was cooked and pour the pasta into the pan with the spicy sauce. Снова поставьте сковороду на медленный огонь и томите содержимое несколько минут. Добавьте в сковороду лимонный сок, посолите, поперчите, тщательно помешивая блюдо до готовности.
Это один из самых диетических вариантов пасты. Блюдо отлично подойдет для завтрака или обеда. Подавайте к столу сразу же по готовности пасты с легким овощным салатом.
Гуакамоле – традиционное блюдо мексиканской кулинарной традиции. Может использоваться в качестве закуски или соуса. Чтобы получить яркий насыщенный вкус гуакамоле, нужно обратить особое внимание на ингредиенты. They must be fresh, high quality and ripe. Green chili or ripe avocado can easily turn a savory dish into a bitter, inedible porridge.
- chili pepper - 1 pc,
- avocado - 3 pcs,
- tomatoes - 2 pieces,
- onion - 1 head,
- cilantro - 1 bundle,
- lime / lemon - 1 pc,
- garlic - 1 clove.
Contraindications and possible harm to the ingredient
It is necessary to approach the use of chili most responsibly. If the pepper gets on the damaged mucous membrane (wounds in the mouth, microcracks on the lips), it will cause severe pain and burning. To get rid of unpleasant sensations will have to try and kill a lot of time (the degree of burning depends on the type of pepper).
Methods of applying ice, drinking cold liquid or milk work. But the best way to deal with such consequences is a warning. If you are not sure of your own safety, stop using chili.
Pepper is forbidden to enter into the diet of patients with pathologies of the gastrointestinal tract. Pepper will become an irritant that will throw the work to already emaciated organs. Patients complain that pepper provokes bouts of heartburn, constipation, diarrhea, vomiting, or nausea.
Chile is an ingredient that is available only to healthy people and only in small quantities. Fans of thrills should understand that excessive use of such an active product sooner or later lead to violations of the functionality of the gastrointestinal tract. Take care of your health and always consider the consequences ahead. Approach the issue of consumption sensibly and rationally, in order to preserve health and not get excessively burning and sharp impressions of the meal.
Common varieties of hot peppers:
Poblano - A popular variety of chili peppers, which is considered to be Mexico’s birthplace. Matured poblano has almost black color. At the same time, fruits from the same plant may differ in sharpness, although its level does not exceed 2000 SHU.
Jalapeno - a type of chili pepper, also native to Mexico. This pepper is usually harvested when its fruit is still green. Those fruits that have already gained red color, fall in price and are used in dried form as an acute seasoning. On a Scoville scale, jalapeno severity is 2500-8000 SHU.
Thai chili, or bird eye pepper - This is one of the varieties of chili pepper, which is especially popular in Indonesia. It has a thin, pointed red-colored fruit and a sharp burning taste. The level of its sharpness ranges from 100,000 to 225,000 USH.
It is said that this pepper is especially useful for birds: it makes the color of the pen brighter, so it is often mixed with food.
Habanero - the sharpest of chili peppers, which was originally cultivated in Cuba, and then became widespread in Central America. There are several varieties of this variety, which differ in the color of the fruit: they can be red, orange, pinkish or brown. On the Scoville scale, its sharpness is 100000-350000 SHU.
The innermost partition and seeds are considered to be the sharpest parts in pepper. Trinidad M oruga S corpion R ed from New Mexico was recognized as the hottest pepper this year on the planet, its sharpness is 2009231 SHU.
If, however, the thought of trying something hotter does not give you peace of mind, and you will not be fed up with one hot pepper, then you should pay attention to several universal burning sauces from different regions that can change even the most usual dish and turn your meal into a fire-dangerous experiment .
Spicy Mexican sauce, which has countless variations and components. However, despite the differences in the recipe of cooking, the mole always contains hot peppers and bitter chocolate, which is why it has such a thick brown color. In addition, the mole has a very specific sweet taste, due to the fact that raisins, plums, nuts and sesame are often added to the sauce. Mexicans eat this sauce almost every day: with tortilla, chicken, turkey, potatoes and rice.
Spicy paste, common in North African countries. This sauce is prepared on the basis of dried or dried chilli and garlic, ground with coarse salt, coriander and jira. To give a pasty consistency, olive oil is added to the mixture, which also functions as a neutralizer of excessive sharpness. Harissa is suitable for both meat and fish dishes, as well as rice, flour products and couscous.
Sauce, which is often used in Indonesian dishes. Its basis is made by hot pepper, vinegar and brown sugar. Sambal has many recipes depending on the type of pepper and other ingredients that are added to it. For example, sambal olek is the sharpest and consists only of pepper and vinegar, peanuts are put into sambal kasang, and sambal brandal is an excellent addition to fish dishes, as it is prepared with the addition of shrimp paste. In principle, like any hot sauce, sambal is quite versatile and, if desired, can be used as a burning addition to noodles, meat, soups and fish.
This spicy sauce with bitterness is common in Portugal. And as it is already clear from the name, its main ingredient is piri-piri hot peppers, which arrived on the Mediterranean table from the now former colonies of Mozambique and Angola. Usually, in addition to peppers, garlic, paprika, olive oil and lemon are added to it, which gives a special bitter-sour taste. Piri-piri is an important component of the traditional Portuguese piri-piri chicken dish, it gives it a special spiciness and removes excessive chicken odor.
A great alternative for culinary experiments is a ready tabasco sauce. This sauce from the American manufacturer with more than 130 years of history is made on the basis of Tabasco chili peppers, vinegar and salt, as well as with the addition of other ingredients: mango, chabanero hot pepper, onion and garlic. This sauce is made in several versions, the most famous of which are: Tabasco Pepper Sauce (2500-5000 SHU) original pepper sauce, Tabasco G reen P epper S auce jalapeno green pepper sauce, Tabasco Chipotle smoked pepper sauce (1500-2500 SHU), Tabasco Buffallo Style Hot Sauce Cayenne Pepper Sauce (300-900 SHU), Spicy Tabasco Habanero (over 7000 SHU), Tabasco Garlic Sauce Sauce (1200-2400) and Sweet Tabasco Sweet & Sauce Spicy (100-600).
3 FACT ABOUT TABASKO
1. The very first sauces were packaged in discarded cologne bottles.
2. Tabasco sauce is kosher
3. Tabasco issued to US soldiers to lift the mood and flavor drinking water
Tabasco sauce can be added both in food and in alcohol. The main thing is to know the measure and consider the sharpness of the selected sauce. If the sweet tabasco sauce can be added without any particular danger to anything, then the tabasco sauce with Habanero pepper is better to pour drops, it just seems harmless.
How to cope with excessive sharpness in the mouth
If the dish or sauce was so sharp that the sparks from the eyes instantly turned into burning tears, and the flame of a fiery dragon escapes from your mouth, you shouldn’t rush into a panic over a glass of water - it will not help you.
It is better to drink milk or any other dairy product, since they contain casein - milk protein, which expertly neutralizes capsaicin. If nothing dairy is at hand, then you can safely turn to alcohol, which is also able to extinguish the fire in your mouth. Moreover, capsaicin can be dissolved by siping warm water with sugar or eating a spoonful of vegetable oil. In the end, seize the scorching dish with a piece of bread or boiled potatoes, and go ahead for new spicy adventures.
Some of the hottest dishes in the world:
Chinese hot pot
A very spicy dish from northern China, resembling roast in its consistency. Prepared on the basis of various ingredients: meat or fish, mushrooms and local vegetables. Its important ingredients are hot chili peppers and other Chinese spices. There is a less spicy variety of this dish: the main ingredients are boiled and dipped in hot sauce-broth using chopsticks like the well-known fondue.
This dish from Ethiopia, consisting of hot sauce and chicken. To prepare the sauce, use garlic, onion, ginger and berber pepper, then put the whole chicken into the resulting mass. The dish is stewed for several hours on low heat, due to which the chicken absorbs all the sharpness of the sauce and becomes unbearably scalding.
This is a popular in India pork marinated in vinegar with the addition of a huge amount of garlic, onion, cayenne peppers and various spices. The progenitor of this recipe was pork stewed with garlic, imported to the Indian subcontinent, or rather to Goa by the Portuguese invaders.
Ingredients for making chili from beef:
- Onion 3 pieces (medium)
- Garlic 6 teeth
- Tomato paste 3 tablespoons
- Canned chili pepper 4–5 pieces
- Ground beef (fresh) 1 kilogram 200 grams
- Tomatoes in their own juice 2 cans (800 grams)
- Canned beans 2 cans
- Vegetable oil 3-4 tablespoons
- Chicken broth 200 milliliters
- Chili Powder 1 tablespoon
- Ground cinnamon 1/2 tsp
- Ground black pepper to taste
- Salt to taste
Not suitable products? Choose a similar recipe from the others!
- - In addition to the spices specified in the recipe, you can also use tomato powder, cumin, laurel leaf and many other spices.
- - If the taste of chili turned out too sour add to it 1 - 2 tablespoons of sugar, this ingredient will soften the taste of the finished dish.
- - Instead of canned tomatoes in their own juice, you can use fresh tomatoes, but before that they should be kept in boiling water for 1 - 2 minutes, cooled, removed and the skin finely chopped.
- - Very often I add such vegetables and fruits as sweet bell pepper, apples, olives or olives to this type of chili.
- - You can use any aluminum non-stick deep pan, frying pan or cauldron to make chili.