Chili fruit
The fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has most of the glands that produce the capsaicin. The white flesh, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.
Spelling
The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries.
Heat of the chili
What we call “heat” or ”fire” of the chile is known in the industry as the pungency* level. The pungency is the result of both the plant’s genetics and the environment in which it grows. Although plant breeders can produce a chile with a certain amount of relative heat by varying water amounts and temperature levels, genetic control is not yet fully understood.
The heat is due to capsaicin, an alkaloid, and four related chemicals, collectively called capsaicinoids. Each capsaicinoid has a different effect on the mouth, and variation in the proportions of these chemical is responsible for the differing sensations produced by different varieties. Capsaicin causes pain and inflammation if consumed to excess, and can even burn the skin on contact in high concentrations (habañeros, for example, are routinely picked with gloves). It is also the primary ingredient in pepper spray.
Chili Types
Chiles are available fresh, dried, smoked and roasted. Over 100 varietals are available commercially, although most are grown in limited quantities.
Chiles are fruits: like tomatoes and all fruits (except the strawberry), they carry their seeds on the inside. While Americans tend to think of chiles simply as hot, each has a specific fruit flavors: apricot, cocoa, nutty, plum raisin, sweet et al.
Types of chili peppers
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Anaheim Chili: Also known as California chile and chile verde. Not a hot chile (1,000 to 10,000 Scoville Units), the green Anaheim was cultivated as far back as 1900 for canning in Anaheim, California.
- Ancho Chili: Perhaps the sweetest of the Mexican chiles, the ancho is large, fleshy and full-bodied with a mild fruit flavor with hints of coffee and a faint raisin or licorice taste. Relatively mild (3 on a scale of 10), it is the chile of choice for chiles rellenos, and along with the guajillo, and the pasilla, one of the chiles used to make mole sauce; ancho also is used to flavor salsas and dips.
- Cayenne: a fine red powder with medium heat—6 on a scale of 10—used to flavor spicy dishes
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Chipotle: a red (ripe) jalapeño that has been dried and smoked to yield a rich, smoky flavor with a nutty finish (some have notes of chocolate). It has a medium heat level, 6 on a scale of 10.
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Habañero: The hottest chile grown in central America or the Caribbean 10 on a scale of 10. The habañero is the most intensely spicy chile of the Capsicum genus. Unripe habañeros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen.
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Jalapeño: Flat with a shiny green color, the jalapeño is a small to medium-sized chile that is prized for the hot, burning sensation that it produces in the mouth when eaten. It is a sweet, medium heat—5 on a scale of 10
- Kashmiri Chili: The slender chile, also called degchi mirchi, is a relatively spicy chile (7 on a scale of 10) of Indiathat provides the vibrant red color to meats and curry vindaloo
- Nora Chili: The dark red nora chile, from Spain, is very mild—1 on a scale of 10—and is sometimes referred to as paprika or pepper. It is large, fat, round and glossy with a rich, mild and sweet flavor, and is used to give a deep red color to dishes when added whole or in slices.
- Pasilla Chili: Pasilla chiles are long, wrinkly, dark brown-black and medium-hot (6 on a scale of 10) Pasilla means “raisin” in Spanish, and the pepper has a distinctive grape, herbaceous flavor (some say licorice) that lends itself to moles, enchiladas, chicken, duck, lamb and pork.
- Serrano Chili: The serrano is a hot chile—8 on a scale of 10. Small and thin, it is popular for its hot, clean flavor with notes of citrus. It can be used cooked or raw, chopped or ground, and is popular in salsas, stir-fries and particularly with seafood. Serrano is a good choice with Asian dishes, as its flavor blends well with cilantro, garlic, lime, mint, onion and vinega
To “cool off” after eating too much hot stuff
Milk, not water or beer, is the antidote. Yogurt or sour cream works even better. Eating some bread or rice will help to soak up some of the capsaicins as well. Capsaicins are not water-soluble; they’re fatty molecules.
Always wear gloves when cutting hot chiles
Then remove them and wash them. Inadvertently touching the eyes with any particle of capsaicin left on one’s fingertips will be excruciating.
Possible health risks & precautions
- A high consumption of chili is associated with stomach cancer.
- Chili powders may sometimes be adulterated with Sudan I, II, III, IV, para-Red, and other illegal carcinogenic dyes.[
- Aflatoxins and N-nitroso compounds, which are carcinogenic, are frequently found in chili powder.
- Chronic ingestion of chili products may induce gastroesophageal reflux (GER).
- Chili may increase the number of daily bowel movements and lower pain thresholds for people with irritable bowel syndrome.
- Chilis should never be swallowed whole; there are cases where unchewed chilis have caused bowel obstruction and perforation.
- Consumption of red chilis after anal fissure surgery should be forbidden to avoid postoperative symptoms.
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