The spicy taste is becoming more and more popular and in demand – more and more snacks and even desserts with chili peppers are appearing on store shelves and restaurant menus. Perhaps the popularization of the spicy taste was influenced by Asian culture or it is connected with the need to get quick and bright sensations. We tell you about the features of chili and what products with it you should try.
Why do people like spicy food?
The hot taste of dishes is directly associated with hot countries: spicy food is loved in China, India, Thailand, Mexico, and Chile. Locals have been eating chili since childhood and this taste is as familiar to them as sweet or salty. However, Europeans do not have a strong association of hot with everyday, comfortable food. Why are there so many connoisseurs of pepper in any part of the world?
Psychologists Paul Rozin and Deborah Schiller call this effect “limited risk” or “benign masochism,” and associate it with the desire to experience intense emotions without risking one’s life. Another example of similar behavior is extreme rides.
Australian scientist John Prescott conducted a study and found out that capsaicin, contained in all varieties of hot peppers, causes the release of endorphins – hormones of happiness. It is thanks to them that the sensations from any food become more vivid. People want to experience these pleasant emotions again and again, so they reach for spicy food.
Benefits and harms of chili pepper
Chili is considered a source of carotenoids – precursors of vitamin A – and vitamin C. However, these are not its most important components. The substance capsaicin, responsible for the hot taste, also has antioxidant and antimicrobial properties. Capsaicin can be used to lower blood cholesterol, fight obesity, reduce arthritis pain, and even help in the treatment of cancer.
With moderate use, there are usually no side effects, but in case of an overdose of capsaicin, nausea, vomiting, and abdominal pain are possible. Also, avoid contact with eyes and respiratory tract: use powder carefully, and clean and cut fresh pods with gloves.
Interesting fact In 2020, the American Heart Association published a report that found that people who regularly consume chili have an average 25% lower risk of dying from cardiovascular disease and cancer.
What products are worth trying?
- Sauces
A universal addition to any dish, the main advantage of which is that it can be dosed. In stores you can find sauces of different levels of spiciness – choose according to your taste. Usually, they are made on a tomato basis, but there are also more exotic options: for example, with mango.
- Crispy snacks
Many people like to complement foamy or sweet carbonated drinks with piquant snacks: chips, crackers, nuts, and onion rings. The contrast between “hot” and cold is felt quite pleasantly.
- Dark chocolate
The pungency of capsaicin perfectly complements and reveals the tart taste of cocoa beans: the combination is quite unusual but memorable. It is equally delicious both in a drink and in the form of a bar.
- Desserts
Most often, it is chocolate mousses, cakes, and biscuits that are made hot: these ingredients go well together. If you don’t like chocolate, try sprinkling any fruit sorbet with hot powder.
- Coffee
For the most invigorating effect, add chili to the drink – it irritates the mucous membranes and promotes faster absorption of caffeine into the blood.
How to add chili while cooking
The hardest part about hot peppers is calculating the dosage correctly. Remember that fresh pods and dried powder may differ in spiciness, so we don’t recommend blindly following recipes. The most reliable option for the first time is to add a little at a time, tasting each time and increasing the amount if necessary. Through experience, you can understand how much pepper is needed for each specific dish.
Fresh pods can be used in different ways. One option is to put a whole one in a dish for literally 15-20 minutes. During this time, it will have time to impart the desired aroma and piquancy, but will not make the food too spicy.
The pods are also cut and simply fried or stewed together with other vegetables. They can be pre-cleaned of seeds and partitions – it is believed that most of the capsaicin is contained in them.
Interesting fact In 2020, the American Heart Association published a report that found that people who regularly consume chili have an average 25% lower risk of dying from cardiovascular disease and cancer.
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