Hot Chili Peppers
Hot Chili
Peppers
The family of chili peppers - which includes
mild-flavored members such as sweet bell peppers all the
up to way to the fiery jalapeņo and the positively
blazing Habaneros - has enjoyed a unique and respectable
position among food and spices throughout history. The
origin of the chili pepper can be traced back to the
Incas inhabiting the Americas around 7000 years ago, who
domesticated it for the first time. And although the
name 'pepper' would seem to imply a relation with the
family of black and white peppers, there in fact isn't.
History of Hot Chili Peppers
The term was originally used when the explorer Columbus
returned to Europe from his voyage to the New World, his
ships bearing what he presumed to be a new variety of
pepper. And the rest is history; chilis are now an
essential part of the cuisines of Asia, Africa, Americas
and some parts of Europe.
Chili Peppers in Cooking
The range of food and cultures that
embrace chili as an integral culinary ingredient is
staggering: from the Indian curries to the Korean
kimchis to the Mexican Enchiladas and the ubiquitous
chili sauces, to mention just a few.
Health Benefits of Hot Chili Peppers
There is not much in the way of subtlety
when considering the influence of chili on the flavor of
food; it is out-and-out hot. Eyes stream, noses run and
tongues burn with the physical sensation of pain... yet
the diners keep coming back for more! Chili can
justifiably be claimed to have an addictive influence;
some scientists say that it is due to the release of
opiate-like endorphins by the brain to counteract the
pain caused by capsaicin (the chemical that gives chili
its heat) that triggers the culinary equivalent of a
high-speed joyride in the brain, without the dangers.
And they aren't without a good share of
health benefits either: a typical chili pepper packs
more vitamin C than a whole orange. They are also low in
sodium, and rich in potassium, vitamin A and fiber. They
contain compounds that many are believed to fight
against heart disease, cancer and cataracts. So, the
next time you eat out at your favorite Indian
restaurant, spare a thought to the humble yet remarkable
chili pepper as you enjoy (and weep through) your
extra-hot curry!
References:
http://www.answers.com/topic/red-pepper
http://en.wikibooks.org/wiki/Cookbook:Chili_Pepper
http://www.chemsoc.org/exemplarchem/entries/mbellringer/
“Chile Peppers: Hot Tips and Tasty Picks for Gardeners
and Gourmets” edited by Beth Hanson (book)
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