History And Descriptions Of Chilies

[ChefTalk.com]

How man scoville units in a chile? When and why did people start to enjoy chilies? If you have ever asked these questions then Chef Peter Martin's article is a must read.


Read the full article here...

*These articles are brought to you each month from ChefTalk.com.

[AndyG]

The hottest chile in today's book is from NE India. Bhut jolokia. Also called Naga jolokia Naga Jolokia - World's Hottest Chile Pepper

I love hot chiles, but when it gets too hot so you can't taste the food, that's too hot. The more hot food you eat, the more you can't taste the hot. It's a matter of what you're used to. I really like the flavors and I can enjoy the hot stuff without ending up in spontaneous combustion.

[Luc_H]

Originally Posted by AndyG

...The more hot food you eat, the more you can't taste the hot. It's a matter of what you're used to....

AndyG,
the reason that is the case is because hot chemicals in hot food are nerve irritants. When you consume hot food it excites nerve endings in your mouth. This pain sensation makes your body release an analgesic to numb the pain. The analgesic in question is endorphines which is a class of chemicals very similar to morphine.
It explains why the hotter you eat the less you react to the hotness and explains why hot food can, in some way for some people, become addictive.

Studies are pointing that capsicum (the hot chemical of peppers) may enhance the function of insulin producing cells in the pancreas reducing diabetes risk and obesity.

Luc H.

[shel]

Originally Posted by Luc_H

Studies are pointing that capsicum (the hot chemical of peppers) may enhance the function of insulin producing cells in the pancreas reducing diabetes risk and obesity.
Luc H.

So, chile peppers are an antodote to HFCS. Great!

Shel

[Luc_H]

Originally Posted by shel

So, chile peppers are an antodote to HFCS. Great!

Shel

Not quite,
Capsicum helps in insulin sensitivity and production. Insulin (hormone) helps take out blood sugars from the blood stream when the level is too high to store in the cells for eventual metabolism.
HFCS actually wreak havoc in your carb metabolism (according to the latest paper on the other thread).

Type 2 diabetes results when insulin is less sensitive meaning more insulin is needed to make the same work as a normal person (indirectly this can happen with overuse of damage making HFCS).

Nice try though! (wink)
Luc H

[KYHeirloomer]

Actually, there are two kinds of chiliheads.

The pure chilihead is in it for the heat. All that matters is the burn, and the subsequent endorphin rush. Basically, chilies are their recreational drug of choice.

The others---among who I'm numbered---are in it for the flavor. Heat, as it contributes to the overall taste of the dish, is fine. And most chilies have an underlying flavor of their own, depending on the species (there are 5 species of domesticated chilies).

For instance, C. chinense (habanero, Scotch bonnet, etc.) has a smoky, tropical fruit flavor. C. baccatum offers a citrusy taste. Etc.

Virtually every species has varieities ranging in heat from 0 to blow off the roof of your mouth. So, if you're looking for the citrusy taste of a baccatum, but don't want the heat, you'd opt for something like Aji Flor. Or you might choose a Trinadad Seasoning if you want the smoky, tropical fruit flavor of a habanero, but not the heat.

Also, if you familiarize yourself with Shus, you can make easy substitutions. For instance, 2 Serranos have the same amount of heat as 2 Chinchi-Uchu. The difference: 2 Chinchi-Uchus would barely cover your pinky nail, whereas Serranos are about the size of your pinky.

So, if you have a recipe calling for Serranos, and want the unique taste of the C. chinense, you know how to sub.

[arkboynko]

The trick is to cook it down and keep the fruity flavor. The heat is nice but can't be overpowering. The flavor of a hot chili is something to be savored, and is rare. It takes great skill to extract it without too much heat.