Chilli - How To Use
(Also known as Red Pepper, Hot Pepper, Chilli Pepper, Chili and Chile)
Hot, aromatic and fruity, there are over 400 varieties of chilli in the world, and sixteen per cent of the world's food production is said to include chilli as a flavour enhancer. Typically, the smaller and riper the chilli, the hotter it will be. Green chillies are unripe red chillies. Chillies used in chilli flakes and powder is the result of the fully ripe and red variety. Dried chillies will always have more heat than the fresh equivalent. It is the capsaicin compound that gives the heat pungency.
While usage of hot spice increases, consumers are becoming more knowledgeable regarding spice varieties. In addition to their cravings for heat, consumers demand more flavour in such popular offerings as ethnic and fusion foods.
This berry-like fruit with a shiny jacket encloses small white seeds. These seeds and the inner membranes of the chile are their hottest parts. Chillies vary in size, shape and degree of heat. As well as Mexico, supply can also come from India and with high export demand from Bangladesh, Malaysia and China.
Chili Pepper will help you burn more calories because they raise the body's temperature during digestion. They also send messages to your nervous system due to a trigger in your gut where it tells your body to produce more brown fat, which is a healthy fat.
- Historians and archaeologists tell us that chillies were cultivated as early as 5000 BC, according to evidence. The ancient Aztecs cultured a huge array of chillies for rituals and even chocolate beverages.
- In the 15th Century, Christopher Columbus brought the spice back to Spain. Incorrectly he assumed that chillies were part of the pepper family. The Portuguese took chilli to various colonies, Goa, India and various other African and Asian locations. Very quickly, chilli replaced peppercorns as the choice of seasoning.
- In the 17th Century, the Japanese used to put Chillies in their socks to keep their toes warm rather than eat them. African farmers will often grow chillies to protect crops from elephants.
- William Scoville introduced the Scoville index in 1912 by way of measuring the pungency of chillies.
Chief Flavour Compound
Capsaicin: (fiery, numbing and strong) amongst other pungent compounds, capsaicin should be used to get a well-rounded and interesting flavour profile. Capsaicin will complement, grains of paradise, ginger, mustard, black pepper and Sichuan pepper.
Blends to try with Chilli
A luscious and savoury all-purpose seasoning blend. Paying homage to Ancient Roman cookery that celebrated the eating of vegetables, it was and still is understood that eating vegetables may help lower the risk of various health problems. Made with dehydrated ground herbs, vegetables and spices. Seasoning vegetables with this delectable blend and making it a part of a healthy diet can add a distinct flavour profile. Try a pinch with smashed avocado on sourdough bread or 2 tsp for a whole roast chicken marinade.
Welcome to Ethiopian indulgence of well-balanced, rich and spicy flavours. This heavyweight is our take on a kaleidoscope of spice heat, sweet and deep flavours. Ethiopian cooking is a fine cuisine that uses pure and fragrant spices, but the heat of the chilli peppers is difficult to ignore. Even with this abundance, this Ethiopian spice offers a well-balanced and rounded flavour profile. Its versatility lends itself to homemade burgers in cooking or Bloody Mary's in beverage making.
Advieh MAHI £8.95
Rich in cumin seeds and fenugreek leaves, this medium-spiced, piquant blend can be used in a host of seafood dishes. "Mahi" meaning fish in Persian, offers the marriage of the nutritional benefits of the spices with fish, meaning the omega-3 properties produced, give an extra health boost at your next fish supper. This can be mixed with a neutral oil and brushed over grilled or roasted cod, sea bass, or even salmon, for a perfectly seasoned fish dish. You might like to dry it in kedgeree.