Chilli Peppers were first cultivated in Central and South America 2,000 years ago. Columbus introduced them to Europe after his first voyage to the New World (1493). Portuguese traders eventually brought them to India and south-east Asia.
The list of types of chillies or peppers is as endless as it is facinating. Cascabel (hot, 4), Cayenne (plenty hot, 7-8), Cherry (sweet to hot, 0-4, 7-8), Chiltpin or Chiltecpin or Pequin or Thai bird peppers (very hot, 8-9), Chipotle, Cubanelle (sweet, 0), Datil (very, very hot, 10), De Arbol (hot, 7), Fresno (hot, 5-7), Guajillo (dried) / Mirasol (fresh) (hot, 4-5), Habanero (whew--10+), Jalapeno (hot, 1-5+); New Mexican Chile, AKA Anaheim (mild to hot, 1-4), Pasilla (dried)/Chilaca, fresh (medium to hot, 3-4), Pepperoncini (sweet to mild, 0-1), Pimento (sweet, 0), Poblano (fresh); Ancho and Mulato, dried ( both are mild to hot, 3), Rocoto (worse than habanero, 10++), Sante Fe Grande (medium to very hot, 6), Scotch Bonnet (habanero hot, 10+), Serrano (hot to very hot, 6-8), Tabasco (very hot, 8-9)
Chilli Peppers were first cultivated in Central and South America 2,000 years ago. Columbus introduced them to Europe after his first voyage to the New World (1493). Portuguese traders eventually brought them to India and south-east Asia.
The list of types of chillies or peppers is as endless as it is facinating. Cascabel (hot, 4), Cayenne (plenty hot, 7-8), Cherry (sweet to hot, 0-4, 7-8), Chiltpin or Chiltecpin or Pequin or Thai bird peppers (very hot, 8-9), Chipotle, Cubanelle (sweet, 0), Datil (very, very hot, 10), De Arbol (hot, 7), Fresno (hot, 5-7), Guajillo (dried) / Mirasol (fresh) (hot, 4-5), Habanero (whew--10+), Jalapeno (hot, 1-5+); New Mexican Chile, AKA Anaheim (mild to hot, 1-4), Pasilla (dried)/Chilaca, fresh (medium to hot, 3-4), Pepperoncini (sweet to mild, 0-1), Pimento (sweet, 0), Poblano (fresh); Ancho and Mulato, dried ( both are mild to hot, 3), Rocoto (worse than habanero, 10++), Sante Fe Grande (medium to very hot, 6), Scotch Bonnet (habanero hot, 10+), Serrano (hot to very hot, 6-8), Tabasco (very hot, 8-9)
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This is one ingredient I always have in the kitchen. It is a very versatile ingredient, even a little can just light up the flavours of a dish. When eating chillies regularly you feel healthier.
Chillies are very versatile; they can be stir-fried, baked, grilled, stewed or eaten raw.
Use them to spice up all kinds of sauces. Use them as a sauce for meaty dishes by chopping them raw; add the same amount of garlic, a little parsley, a bit of olive oil, a bit of vegetable oil, salt and pepper and a touch of sugar. It is spicy but absolutely delicious, and addictive.
If you have problems with stomach acids and ulcers 1) don’t mix your peppers with liquor, caffeine, nicotine or aspirin, and 2) eat fat beforehand--cheese or cream especially.
This is one ingredient I always have in the kitchen. It is a very versatile ingredient, even a little can just light up the flavours of a dish. When eating chillies regularly you feel healthier.
Chillies are very versatile; they can be stir-fried, baked, grilled, stewed or eaten raw.
Use them to spice up all kinds of sauces. Use them as a sauce for meaty dishes by chopping them raw; add the same amount of garlic, a little parsley, a bit of olive oil, a bit of vegetable oil, salt and pepper and a touch of sugar. It is spicy but absolutely delicious, and addictive.
If you have problems with stomach acids and ulcers 1) don’t mix your peppers with liquor, caffeine, nicotine or aspirin, and 2) eat fat beforehand--cheese or cream especially.
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When buying chillies look for smooth, firm and plump peppers with shiny skins free of cracks or soft spots.
Although red peppers start out as green while on the plant, they don’t change colour after picking. So if you want them red, buy them red.
They’ll keep for about one week in the refrigerator. When ready to use, rinse in cold water, core and seed if desire and chop them up. Chopping them in a blender or mortar and peste works well to avoid any unpleasantries with fiery hands.
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When buying chillies look for smooth, firm and plump peppers with shiny skins free of cracks or soft spots.
Although red peppers start out as green while on the plant, they don’t change colour after picking. So if you want them red, buy them red.
They’ll keep for about one week in the refrigerator. When ready to use, rinse in cold water, core and seed if desire and chop them up. Chopping them in a blender or mortar and peste works well to avoid any unpleasantries with fiery hands.
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The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium, Copper and Manganese.
Note: Green chillies are generally more nutritious than red ones, and a large portion of the calories in this food come from sugars.
Though there is no specific study done on this but it is said that chilli has euphoric qualities and is a addictive. The most passionate meals always seem to contain spices or chillies. Some friends even tell stories about a ‘chilli high’ where they couldn’t stop laughing while consuming a very spicy Thai curry.
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Serving Size 45g
(1 raw pepper)
Calories 18
Calories from Fat 1
Vitamin A 11%
Vitamin C 182%
Calcium 1%
Iron 3%
Source: NutritionData.com
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The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium, Copper and Manganese.
Note: Green chillies are generally more nutritious than red ones, and a large portion of the calories in this food come from sugars.
Though there is no specific study done on this but it is said that chilli has euphoric qualities and is a addictive. The most passionate meals always seem to contain spices or chillies. Some friends even tell stories about a ‘chilli high’ where they couldn’t stop laughing while consuming a very spicy Thai curry.
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Serving Size 45g
(1 raw pepper)
Calories 18
Calories from Fat 1
Vitamin A 11%
Vitamin C 182%
Calcium 1%
Iron 3%
Source: NutritionData.com
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