Chili pepper
What did I think about chili pepper 20 years ago? I knew only that it was something red and spicy that is eaten rarely, or never. What did I think about chili pepper 10 years ago? I knew slightly more, because I had gotten books about spices that included lists of the various types of chili, but I had not seen them and knew nothing about them. What do I think about chili pepper today? It is irreplaceable and wonderful, and they are still relatively unknown here.
Why is it considered Mexico’s gift to the world? Most people associate chili with Mexico, smiling Mexican faces, and their slightly rosy cheeks (can’t figure out if it’s from the chili or tequila). Yes – in Mexico, chili has been around for over 9000 years, and we can once again thank Christopher Columbus (I would love to speak with him) for bringing this spice to Europe. Although there are still many who turn up their noses at the word “spicy”, the world continues to clamour for chili, and is most frequently used in the US, Asia, Spain, Hungary, India, and Italy (pepperoncino, or chili in oil – one of my favourites).
Aside from its gastronomical properties, chili also has valuable medicinal properties. They act as an analgesic, improve circulation and digestion, contain vitamins A, B, C, and E (for instance, they have more vitamin C than citrus), and release endorphins when eaten – the so-called happy hormones. Today you can get hundreds of varieties of chili, starting with small, round ones and ending with large, long ones. There are just as many ways of preparing them. When using chili for the first time, perhaps you shouldn’t choose one with a high Scoville scale rating, because that could produce the opposite effect. Discovering the various types of chili could be one of your goals for next year.
The Scoville scale can help you figure out the heat of each type of chili and figure out which is best for you. The higher the number, the spicier the chili:
1-3 – mild,
4-7 – medium,
8-10 – hot.
Cayenne (rating: 8). Interesting enough, many people liberally add cayenne pepper to their food, not realizing that it is one of the highest on the Scoville scale. Cayenne is a combination of several peppers with a consistent hot taste and a lasting colour, ranging from orange to red. Add to fish and seafood, egg and meat dishes, and sauces and sautés.
Chipotle (rating: 7) is ground, dried jalapeñochili, which, when fresh, is slightly fatter and shorter than dried. It is the same thing found in many jalapeñopepper jars that people love to add to their tacos, guacamole, burritos, and other Mexican dishes. This Mexican chili ranges in colour from reddish-brown to brown and adds a slightly smoky flavour, as well as heat – but with a fresh citrus taste. Add it to grilled foods, salsa, sauces, marinades, and, of course, Mexican dishes.
Jalapeño (rating: 7) is the most frequently found chili in Mexico, originating in the city of Xalapa. I’ve seen predominantly green peppers, but in Mexico, you can find them ranging from light green to very dark green, and a completely ripe pepper is red. Add to salad dressing and vegetable sauces, salsa, sautés, meat, and fajitas.
Hot red pepper(rating: 4), which is most frequently available in stores, comes from India, and its heat is concentrated in the seeds. Hot red chili is available as flakes or ground (I think flakes are better). Add to pasta, sauces, guacamole, meat, or sprinkle on pizza.
Ancho (rating: 2) is not discussed much. It is a Mexican poblanochili pepper, and its colour varies from dark cherry red to black, but the taste is reminiscent of a mix of coffee, tobacco, and chocolate. It is mild with a deep flavour and is ideal for salsa, sauces (such as mole), meat dishes, and chocolate-based desserts.
Ground bell pepper( rating: 0). Paprika is a member of the chili family originating in the Mediterranean region and is known for its sweetness and various colours, starting with yellow to green and red. If we’re talking about dried pepper, it is usually made from red bell peppers that are dried into flakes or powder – the Spanish like to smoke theirs (pimentón). Since ground bell pepper is mild, it can be added to any dish and is especially good with sausages, meat (particularly grilled), chicken, sautés, and vegetables.
Pepperoncinoare small peppers, red or green, that are very popular in Italy. Italians use them dried or added to oil. The latter method is great if you happen to have someone at home who doesn’t like chili, because you can drizzle the oil over the food for a pleasant spiciness. Dried pepperoncino can be sprinkled on pizza and other foods ranging from meat to soups, sautés, and, of course, pasta.