Chile Pepper 101
Chiles have been eaten in Mexico, Central America, and South America since about 7500 BC. They were discovered by the Spanish when Columbus arrived in the Caribbean. It was he who added the word “pepper” to the name, since the spicy taste reminded him of the peppercorns he knew back in Europe. In the Americas, they are still referred to as chilies.
Introduced to Spain in 1493 by Columbus’ physician from his journey, Diego Alvarez Chanca, chilies made quite an impression in Europe. Soon, Chanca was writing about the medicinal benefits of chilies. The plants were soon grown in Spanish monasteries, who discovered their culinary advantages. The spiciness of the chilies rivaled the more expensive peppercorns.
Capsaicin causes the heat in chilies. An alkaloid, it causes pain and inflammation in your mouth if you eat more than you should. This will release endorphins from the brain, to soothe the heat and make you feel good. This is why many people like to try extremely hot chilies. They like the effect of the endorphins. On the other hand, capsaicin is also used in pepper sprays that are used in self-defense weapons and crowd control weapons.
Cooking
Chiles can be found fresh, canned, roasted, dried, or smoked at the local shops. With more than 100 different kinds of chilies, it can be a lot of fun experimenting with them if you like things hot. Chiles, like many other fruits, keep their seeds inside of them. Many have a very fruity flavor if you can taste beyond the heat. Some may taste like apricots, nuts, or raisins.
When cooking a Mexican food recipe, be sure you get the right kind of chili asked for in the recipe. Each variety will add a different flavor, it is not just about heat. Get the right chilies to get the best results for your recipes.
If you are overwhelmed when eating chilies, you can quench the fire by drinking milk. Water and other liquids do not remove the heat. Milk, sour cream, and yogurt seem to be the best at cooling you off. Bread or rice can also help by soaking up the capsaicins.
Always use caution when you work with chilies. Wear gloves when you need to cut them up. Capsaicin can burn your skin as quickly as it can burn your mouth. You also do not want to rub your eyes by mistake when chopping chilies. A single bit of capsaicin can be very painful around your eyes. Wash up carefully. If you are particularly sensitive, wear protective eyewear while working with chilies.
There are several mild chilies that are commonly used in Mexican cooking. The ancho has a hint of coffee, licorice and raisin flavors along with its mild heat. Anaheims are often stuffed with creamy ingredients. Cayenne is a bit spicier. It is often dried and powdered to use in chili, stews, and many other recipes. Chipotle is not really a chili in its own right, it is actually made from dried, smoked jalapenos. Preparing them this way gives them more flavor and depth than those used in their natural state. You can find them in the grocery store in cans or dried. Use them in adobo sauce and other dishes that need more flavor.
Growing up in a Mexican household, you would be sure to pick up plenty of tips and tricks for cooking Mexican meals. The rest of us can find all the Mexican cooking tips we need at MexicanFoodRecipes.org, along with the tastiest traditional Mexican recipes and interesting Mexican food articles.
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