magic ingredients > chilli
chilli
I normally stay clear of food that's too spicy as I don't like the burning sensation in my mouth. However, a little bit of chilli can add a fantastic kick to dishes, without setting your lips and tongue on fire! The trick is to use chillies in moderation and always clear them of seeds and the placenta of the pepper that attaches the seeds to the pod. If you wonder if chillies are good for you, the answer is that there are some health benefits associated with eating chillies but I doubt anyone would be brave enough to eat sufficient quantities to profit.
cooking with chilli
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Here are a few ideas on how spice up your dishes with just a touch:
sesame tuna with pak choi, pepper & shiitake mushrooms malay duck with stir-fry noodles veggie pad thai noodles chicken brochettes with crunchy stir-fry spicy tortilla pork, cashew nuts & vegetable medley stir fryinterestingly...
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- There are probably around 400 different types of chillies grown around the world today. - The strength of a chilli is measured in the “Scoville units”, indicating parts per million of capsaicin, a potent fiery chemical that survives both cooking and freezing. The scale has been named after a German scientist called Wilburn Scoville, who established this method in 1902. A Bell pepper has zero units whereas Jalapeño pepper is 2,500-2,800 units strong. Both Cayenne and Tabasco pepper rank between 30,000-50,000 units, depending on the variety.
- The strongest chilli (923,000 units) is called Dorset Naga Pepper and is grown in the UK. Anyone foolish enough to consume it whole will most certainly require hospital treatment.
- The best way to cool off your mouth after eating hot chilli is to consume diary products: yoghurt, milk, cream or ice cream. The more fat the better. Capsaicin is not soluble by cold water, which is why drinking it will not stop the burning.
- As a rule of thumb, the smaller and thinner the pepper the hotter it will be.
- As a rule of thumb, the smaller and thinner the pepper the hotter it will be.
