Raising The Heat
I grew up in a time when meat and potatoes were the norm; we’d have the occasional curry nothing like the authentic Indian curries that are widely known today. It wasn’t until I started my first cooking job that I encountered spices and exotic flavourings, making a lasting impression on me. We’re going to give you something of a whirlwind tour around the spicy heats of the world starting with an overview of some of the chilies that are available. This will be part 1 and more to come in future blogs. Chilies Part 1 Christopher Columbus discovered chilies in 1492 on the West Indian island of Hispaniola, Prior to his famous voyage, chili peppers were unknown to the old world (Europe) Chilles, the ultimate heat, can literally burn and should be handled with care. The capsaicin, which is concentrated in the ribs and seeds and present in smaller qualities in the flesh is the culprit. The main factor that contributes to a chilis’ heat level is its maturity. While capsaicin is present at the beginning of the fruit’s development, the amount of capsaicin increases as the chili matures. That’s why a red jalapeno can be hotter than a green jalapeno. Putting out the fire in your mouth after eating hot chilies, first reaction would be to grab water, beer anything, waste of time as your spreading the capsaicin further and making it worse. Instead try dairy products milk, yoghurt even ice-cream this will help neutralize the heat. Fresh Chilies heat scale 1-10 Bird’s Eye 8-10 These tiny, tapered red or green explosive chilies are extremely pungent and very, very hot! They are very similar to Thai chilies but are Mexican in origin. Often used in Chinese and South East Asian cooking. Habanero 10-10 Habanero chilies are lantern-shaped, blow-your-head-off hot chilies, said to be 75 times stronger than jalapeno. They’re usually orange with a slightly fruity flavour and are good for making chutneys and chili sauces. Habanero chilies are sometimes confused with Scotch bonnets and Jamaican hot chilis. Hungarian Cherry Chili Peppers 3-10 Cherry peppers measure about 1 3/4 inch in diameter. The heat ranges from moderately mild to medium heat with traces of sweetness. Peppers are fleshy and heavily seeded. It matures from green to red. Used in soups, salads or stuffed and baked. Hungarian hot Wax 4-10 This is a great chili with a lovely fresh flavour that isn’t as hot as its name may suggest with a very mild heat it is generally used for frying, in spicy salads or for dressings. Jalapeno 5-10 Most people think of the jalapeno as being very hot, but it actually varies from mild to hot depending on how it was grown and how it was prepared. It’s great for making spicy salsas, dips, soups, pizza topping, and bread. Lombok 3-10 sometimes simple labeled mild chilies. Long thin flesh that matures from green to red, used in soups, salsas and stir fries New Mexican 5-10 Moderately hot. It’s wonderful roasted, which brings out its sweet, rather fruit flavour. It is used in sauces, stew and salsa, and like the poblano can be stuffed to make the Mexican classic, “Chilies Rellnos”. Poblano 3-10 When fresh it is called chile poblano, a large mild, heart-shaped chili that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili creation. They’re best in the summer. Problano are always roasted and peeled before use. Roasting gives them a smoky, even earthy flavour, used in sauces especially Mexican mole sauces, or stuffed then battered and deep fried. Serrano 7-10 A small, rich, waxy green chili that changes to orange and red as they mature, giving a lively heat. It is generally used in salsas and in classic guacamole, you can also roast it and use in sauces for more bite. Thai 8-10 For such a small chili, it packs an incredibly fiery punch, use sparingly unless you have a high chili tolerance. Prominently used in Thai curries and stir fries. Wear disposable gloves when working with chilies and keep your hands away from your eyes. Part 2 will be featuring dried chilies, chili powders along with chili sauces and pastes.
