Flaming Hot Chillies

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."  Harry James

And that is so true! Chili’s gives such an awesome array of aromas.  Think chilies, garlic and ginger heating up in a pan making sweet melody for that amazing dish.  There is a huge variety of chilies to choose from. They come in different colours, shapes, sizes and heat intensities from sweet and mild to being dangerously hot it can even strip paint.

Did you know that eating chilies increase your metabolism by 25%?

If you are by any chance not too sure about a chilies heat then try this little handy trick. Take your chili and slice just the point off.  Lick it.  If it feels “safe” then take a small little bite. How was it? Did it have a short lived and clean heat? Or was it concentrated? Some chili gives your mouth a short quick burn where others seem to just explode!

Should you ever get caught in “crossfire” with a chili then have glass of full cream milk, yoghurt, ice cream, cheese or even an avo or piece of bread with peanut butter or thick butter. The more fattier the food  the better as fats absorb the chemical that causes that terrible burn.  Whatever you do don’t do what I did and grab that glass of wine.  Alcohol only makes it worse and you will be hopping up and down in the kitchen like a headless chicken.

Did you know that the smaller and thinner the chili the hotter it is?

Chilies go with just about anything from vegetables, to fish, even in chocolate and ice-cream. Chilies are not only great in food but also very good for your health.  They contain loads of Vitamin C to combat illnesses; Vitamin A, Vitamin B6 for the production of red blood cells and brain functions;  and Folate Acid for normal growth; and an enzyme called Capsaicin which is believed to fight cancers, ulcers and also may prevent heart attacks .

When shopping for chilies at your local supermarket:

Most supermarkets have green or red chilies available throughout the year and they normally stock a variety.

Fresh chilies should be well shaped, firm and shiny. Dried chilies should be glossy and unbroken.

Most chillies have a predictable heat level.  The spiciness is determined by its growing conditions. That is why sometimes a chili like a jalapeno for example can be mild enough to eat just like that or it the can be so hot that it sets your mouth on “fire”.

Storing and Preparation at Home:

Storing your chilies:

Unwashed chilies should be stored in a paper towel rather than a plastic bag as moisture will make them go rotten.  Keep fresh chilies in the crisp drawer of the fridge – it will keep for up to 3 weeks.  Dried chilies should be in an air tight container. They can last up to 4 months if not longer if stored in the fridge.

Preparation:

Capsaicin is the chemical that gives a chili its heat.  They are found in the membrane and seeds of a chili and this chemical can really irritate your skin badly if you have sensitive skin, and trust me you don’t want to have an itchy eye when you’re working with chilies as it can be extremely painful if you get it in your eyes.  

Should this happen the best thing would be to rinse your eye out with milk.  If you do have sensitive skin then you may want to wear rubber gloves when working with your flaming hot chilies. After chopping/grinding fresh/dried chilies one should wash your utensils and hands/gloves well.  When grinding dried chilies be careful not to breathe in those fumes or allow them to get near your eyes.  

If your recipe calls for dried chilies then I would rather recommend that you soak them in hot water for 30 minutes, puree them with the water it was soaked in and then continue with your recipe.

Cooking with chilies:

Chili peppers are used in so many dishes all around the world from Thailand to Italian cuisine.

All you need to do to give your food a little zing is sprinkle a little chopped chili to your cooking. You can add them to your hamburgers to your salad dressings.  You can roast and peel milder chilies such as jalapenos as one would do bell peppers. If you don’t like too much heat then remember to remove the ribs and the seeds.