Energetics of Chili Peppers: For the Spice Lovers
I’ve often wondered why chili peppers are named something that sounds the opposite of hot? And my buddy wonders why he’d be so silly as to not wash his hands before using the restroom after harvesting the zesty green pods. He’s not made that mistake again – ever. And to this day he calls ‘habanero’s’ “I-been-yellin’s” . Ba-dump-bump.
Varieties
Despite the name, you can choose your heat preference from hundreds of chili peppers (members of the Nightshade family), ranging in size from one to six inches, and in colors red or green. The hotter ones are habeñero and Scotch Bonnet, followed by jalapeño, and the milder ones are Spanish pimentos (ground into paprika) Anaheim and Hungarian cherry peppers. Other varieties include: Anaheim (6-7″ long), ancho (dried poblano, sweetest), cayenne, chipotle, pasilla (chile negro), poblano and slender serrano.
Smaller ones are usually hottest. Removing the seeds and white membranes will reduce the heat (and capsaicin). If the heat’s still too much, milk, or cheese (casein) helps douse the fire.
How to Select and Store
Choose ones with vivid color and glossy, firm skins. The stems should look fresh. Refrigerate them, unwashed, in a paper bag (or paper towel) instead of moisture-trapping plastic which encourages rapid spoiling. To dry chili’s, hang them in sunlight until dehydrated. Grind dried pods for chili powder. Store tightly sealed in a cool, dark location.
Nutrition
Red chili peppers can help dissolve blood clots, reduce blood cholesterol, triglyceride levels and platelet aggregation. Chili’s can also reduce free radical damage and increase cardiovascular health by increasing oxygen consumption along with burning more calories. The heat can make a clogged nose run freely, boost Beta-carotene (vit A) and Vitamin C – good news for cold sufferers. Chili’s also have iron, potassium and fiber. Not only do chili peppers stop germs from spreading, they can also stop the spreading of prostate cancer cells (capsaicin causes PSA levels to drop dramatically).
Contrary to popular rumors, chili’s do not cause ulcers. Chili’s kill stomach bacteria and stimulate protective stomach juices. In fact, chili’s activate the liver and pancreas (C-peptide/insulin ratios) which can lower insulin requirements.
Researchers are testing the effectiveness of chili peppers (capsaicin) to relieve the pain of arthritis, psoriasis and diabetic neuropathy among other inflammatory disorders.
However, the capsaicin cream does create a burning (warming) sensation when applied. More capsaicin equals more heat. (Really? They needed a study to confirm this?)
Energetics
Chili Peppers are warm to hot in temperature and are pungent in flavor. The pungency of chilis disperses stuck or difficult to expectorate mucus (and energy) and helps to protect the lungs, especially peppers that are more white in color (as white is the color of metal and the Lungs). Pungent foods, such as chilis and garlic, are more pungent when raw, so if worried about any deficiencies make sure to cook your chilis.
Chile Rellenos
Ingredients
12 Anaheim chile peppers, charred and peeled
1 pound Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
½ cup all-purpose flour for coating
Preparation
Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.
Source
https://www.allrecipes.com/recipe/21148/chile-rellenos/
Mateljan, George. The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation: Seattle, 2007. Print.
Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.