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Pepper Biography/Details
The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli ['t͡ʃiːlːi]) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without "pepper".
Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.
India is the world's largest producer, consumer and exporter of chili peppers. Among which the city of Guntur in Andhra Pradesh produces 30% of all the chilies produced in India, and the state of Andhra Pradesh contributes to 75% of all the chilli exports from India.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first crops cultivated in Central and South America that is self-pollinating.
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe, chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chili culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.
Chilies were cultivated around the globe after Columbus. Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain and first wrote about their medicinal effects in 1494.
The spread of chili peppers to Asia was most likely a natural consequence of its introduction to Portuguese traders (Lisbon was a common port of call for Spanish ships sailing to and from the Americas) who aware of its trade value, would have likely promoted its commerce in the Asian spice trade routes then dominated by Portuguese and Arab traders.
There is a verifiable correlation between the chili pepper geographical dissemination and consumption in Asia and the presence of Portuguese traders, India and southeast Asia being obvious examples.
The chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
An alternate, although not so plausible account (no obvious correlation between its dissemination in Asia and Spanish presence or trade routes), defended mostly by Spanish historians was that from Mexico, at the time a Spanish colony, chili peppers spread into their other colony the Philippines and from there to India, China, Indonesia. To Japan, it was brought by the Portuguese missionary in 1542, and then later, it was brought to Korea.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as thermal energy.
The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is the amount of chili extract added to sugar syrup before its heat becomes detectable to a panel of tasters.[17] Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time or may also be done by pickling.
Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilis may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilis are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
The leaves of the chili plant, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup, tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.
Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.
In India, most households always keep a stack of fresh hot green chilis at hand, and use them to flavour most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies.
Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:
Paprikash from Hungary uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish.
Paprykarz szczeciński is a Polish fish paste with rice, onion, tomato concentrate, vegetable oil, chili pepper powder and other spices.
Chiles en nogada from the Puebla region of Mexico uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce.
Mole poblano from the city of Puebla in Mexico uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats.
Puttanesca sauce from Italy is a tomato-based sauce for pasta including dried hot chilies.
Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China uses small hot dried chilis briefly fried in oil to add spice to the oil then used for frying.
Nigerian dishes[which?] and those in many parts of Africa.
Som Tam a Green Papaya Salad from Thai/ Lao cuisine traditionally has, as a key ingredient, a fistful of chopped fresh hot Thai chili, pounded in a mortar.
Nam Pla Phrik is a traditional Thai sauce prepared with chopped fresh Thai birds eye chili in fish sauce and lime juice.
Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.
Hot Peppers Picture
Hot Peppers Picture
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Hot Peppers Picture
Hot Peppers Picture
Hot Peppers Picture
Hot Peppers Picture
Hot Peppers Picture
Hot Peppers Picture
Hot Peppers Picture
Hot Peppers Picture
Hot Peppers Picture
Pepper Biography/Details
The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli ['t͡ʃiːlːi]) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without "pepper".
Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.
India is the world's largest producer, consumer and exporter of chili peppers. Among which the city of Guntur in Andhra Pradesh produces 30% of all the chilies produced in India, and the state of Andhra Pradesh contributes to 75% of all the chilli exports from India.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first crops cultivated in Central and South America that is self-pollinating.
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe, chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chili culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.
Chilies were cultivated around the globe after Columbus. Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain and first wrote about their medicinal effects in 1494.
The spread of chili peppers to Asia was most likely a natural consequence of its introduction to Portuguese traders (Lisbon was a common port of call for Spanish ships sailing to and from the Americas) who aware of its trade value, would have likely promoted its commerce in the Asian spice trade routes then dominated by Portuguese and Arab traders.
There is a verifiable correlation between the chili pepper geographical dissemination and consumption in Asia and the presence of Portuguese traders, India and southeast Asia being obvious examples.
The chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
An alternate, although not so plausible account (no obvious correlation between its dissemination in Asia and Spanish presence or trade routes), defended mostly by Spanish historians was that from Mexico, at the time a Spanish colony, chili peppers spread into their other colony the Philippines and from there to India, China, Indonesia. To Japan, it was brought by the Portuguese missionary in 1542, and then later, it was brought to Korea.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as thermal energy.
The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is the amount of chili extract added to sugar syrup before its heat becomes detectable to a panel of tasters.[17] Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time or may also be done by pickling.
Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilis may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilis are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
The leaves of the chili plant, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup, tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.
Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.
In India, most households always keep a stack of fresh hot green chilis at hand, and use them to flavour most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies.
Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:
Paprikash from Hungary uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish.
Paprykarz szczeciński is a Polish fish paste with rice, onion, tomato concentrate, vegetable oil, chili pepper powder and other spices.
Chiles en nogada from the Puebla region of Mexico uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce.
Mole poblano from the city of Puebla in Mexico uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats.
Puttanesca sauce from Italy is a tomato-based sauce for pasta including dried hot chilies.
Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China uses small hot dried chilis briefly fried in oil to add spice to the oil then used for frying.
Nigerian dishes[which?] and those in many parts of Africa.
Som Tam a Green Papaya Salad from Thai/ Lao cuisine traditionally has, as a key ingredient, a fistful of chopped fresh hot Thai chili, pounded in a mortar.
Nam Pla Phrik is a traditional Thai sauce prepared with chopped fresh Thai birds eye chili in fish sauce and lime juice.
Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.
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