Eating hot peppers can cause a strong sensation of heat and burning in the mouth, especially among those not initiated. The first reaction is often swallowed a good mouthful of fresh water, but it turns out that this measure is ineffective. Indeed, capsaicin, the compound responsible for the pungent spice is not soluble in water, it is better to swallow a sip of milk, a piece of cheese or other food that contains oil or fat!

Antioxidants.

Antioxidants are compounds that protect body cells from damage caused by free radicals. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases related vieillissement1. Hot peppers contain several types of antioxidants and throughout ripening, the concentration of several of these compounds augment. In a study analyzing several antioxidants of chili, made with antioxidant activity was highest luteolin, followed by capsaicin.

Capsaicin.

Capsaicin (or capsaicin) and its derivatives are responsible for the spicy warmth of piment5, in addition to possessing an activity antioxidant. Furthermore, studies in humans show that capsaicin pepper increases the basal metabolism after taking alimentary. Combined with a healthy lifestyle, these short-term effects of pepper can be an added advantage for those watching their weight. Finally, although research has sometimes assumed the contrary, more and more studies agree that reveal the capsaicin in vitro and in animal experiments that may contribute to the prevention of cancer. It should however assess the extent to which these anticancer properties may apply to the human body. (For more information on capsaicin, Cayenne see file).

Flavonoids.

Hot peppers contain more flavonoids, a large family of antioxidants: major flavonoids peppers include luteolin and quercétine. Although many studies in vitro and in animals show a protective effect against some chronic diseases (eg cancer and cardiovascular disease), reviews of scientific literature adds that more human studies are needed to better understand the effect of flavonoids.

Alpha-tocopherol.

Some varieties of hot peppers are good sources of alpha-tocopherol an antioxidant compound that is also a form of vitamin E. Indeed, several of these peppers contain more than 7 mg alpha-tocopherol per 100 g20. For comparison, the nut, a food considered very rich in alpha-tocopherol, contains 15 mg per 100 g. In addition to its antioxidant properties, alpha-tocopherol, according to some research data, could play a role in preventing certain cancers, cardiovascular disease and Alzheimer’s disease. The data on this subject are still mixed, however, and require further study.

Vitamins in Chili

Vitamin C.

The chili is a very good source of vitamin C while the jalapeno pepper is a source. The role of vitamin C in the body beyond its antioxidant properties, it also contributes to healthy bones, cartilage, teeth and gums. Moreover, it protects against infections, promotes the absorption of iron content in plants and accelerates healing.

Iron.

The chili pepper is a strong source of iron for humans, the needs of man and woman are different. Each body cell contains iron. This mineral is essential for transporting oxygen and the formation of red blood cells in the blood. It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in the nerve impulse). It is noteworthy that the iron in plant foods is less well absorbed by the body than the iron content in foods of animal origin. The absorption of iron from plants is favored but when consumed with certain nutrients such as vitamin C.

Manganese.

The chili pepper is a strong source of manganese for women, the needs of man and woman are different. Manganese acts as a cofactor of several enzymes that facilitate a dozen different metabolic processes. It also contributes to the prevention of damage caused by free radicals.

Copper.

The chili pepper is a strong source of copper. As a constituent of many enzymes, copper is necessary for the formation of hemoglobin and collagen (protein used for structure and tissue repair) in the body. Several copper-containing enzymes also contribute to defending the body against free radicals.

Vitamin B6.

Capsicum is a source of vitamin B6. Also known as pyridoxine, vitamin B6 is part of coenzymes involved in the metabolism of protein and fatty acids and the synthesis (manufacturing) neurotransmitters (messengers in the nerve impulse). It also contributes to the production of red blood cells and allows them to carry more oxygen. Pyridoxine is also necessary for the transformation of glycogen into glucose and contributes to the smooth functioning of the immune system. Finally, this vitamin plays a role in the formation of certain components of nerve cells and modulation of hormone receptors.

Vitamin K.

The chili is a safe source of vitamin K. Vitamin K is necessary for the synthesis (manufacturing) of proteins that works to blood clotting (as much stimulation as the inhibition of blood clotting). It also plays a role in bone formation. In addition to find in food, vitamin K is manufactured by bacteria in the intestine, hence the rarity of this vitamin deficiency.

2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained

Method

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.

2 tble spoons olive oil

2 onions – chopped

1 large green sweet pepper – chopped

4 cloves of garlic – crushed

1/2 cup chilli paste (can be homemade or bought)

900g diced chicken

1 tble spoon oregano

1 tble spoon each of salt and white pepper

2 tble spoon tomato puree

900g peeled tomatoes – chopped

350g dried white beens – soak overnight and cooked

120ml white wine

300ml chicken stock

1 bay leaf

Method

combine oil, onions and sweet pepper in a large casserole dish. Cook over medium heat for approx 5 minutes.

Stir in the garlic, and 3 table spoons of chili paste. Cook a further 1 minute.

Add chicken and brown for 5 minutes. Then add the remaining ingredients. Cover and simmer for 20 minutes.

While waiting for this prepare the garnish

Ingredients

120ml fresh coriander

250ml sour cream

250ml grated cheddar cheese

1 onion – finely chopped

1 avocado – diced

1 small sweet pepper – diced

12 flour tortillas

Wrap the tortillas in foil and warm in oven on low approx 100 degrees (200 Fahrenheit)

Put the rest of the ingredients in separate bowls

Once the chili chicken has finished cooking remove the bay leaf and serve with tortillas. The garnishes and extra chilli paste can be added to taste

2-3 lbs. sirloin steak
1 Tbsp. vegetable oil
2-3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
2 tsp. ground cumin
1 cup dark beer
1/2 cup water
1/4 cup cornmeal
1 large onion
3 cloves garlic
1 tsp. salt
Method

Cut the steak into 1/2-inch cubes.

In a heavy skillet, brown the beef with the onion.Drain off the excess fat and add garlic. Stir over medium heat minute or two

Place this into the crockpot.  Then add salt, pepper, chili powder,  cumin, beer and water.

Cover and cook on low for 6 -8 hours.

Stir in cornmeal with enough water to make a smooth paste.  Stir paste into chili. Turn crockpot to high and cook uncovered for  additional hour.

In 1912, Wilbur Scoville devised a scale to place hot peppers in order of heat. In this highly subjective test, a chili of each variety was placed in a sugar solution and diluted until the heat could no longer be sensed when drunk by a volunteer . The number of dilutions required was assigned an number; the actually pungency of a pepper is measured as multiples of 100 units, where the bell pepper scores a Scoville rating of zero whilst Habanero weighs in at 300,000 Scoville Heat Units. Incidentally, pure Capsaicin is worth 16,000,000 Scoville Units! Nowadays, the Scoville measurement is determined using High Performance Liquid Chromatography.

Here is a chili heat scale measured in scoville units.

1kg tomatoes (peeled and chopped)
500g sugar
1/3 cup white wine vinegar
6 red chillies (sliced)
2 tea spoons sea salt
2 table spoons fish sauce
3 tbs lemon juice

Method

Put the tomatoes and sugar in to a bowl, cover and leave over night at room temp.
Place them in to a pan and add the remaining ingredients.Bring to the boil, stirring every now and then.
Reduce heat and let simmer for 1 hour, until thick.

If you want this chilli jam to be extra hot you can leave the seeds in the chillies when slicing them.
Makes approx 3 cups

The average jalapeno pepper measures about then thousand on the scoville scale, and the Red Savina, (formerly known as the hottest chilli) is still only half the heat of the Bhut Jolokia pepper. The pepper is so hot, it is smeared on fences in India to keep wild elephants away.

Even a single seed from the Bhuta Jolokia can cause extremely acute pain in the mouth for more than 30 minutes. Very hot peppers also pose a risk to the eyes, and anyone brave enough to try a Bhuta Jolokia ought to use extreme caution not to get it anywhere near the eye area.

There may be some health benefits to eating peppers as hot as the Bhuta Jolokia, such as increased metabolism and lower cholesterol, and it may even be beneficial to arthritis sufferers. Before you jump to reap the benefits, though, make sure that you are used to eating very hot peppers. The Ghost Pepper may be more than you bargained for.

Here are some Bhut Jolokia products available to buy:

12 Bhut Jolokia Pepper Seeds - Worlds Hottest Pepper US $2.32 Add to watch list

Bhut Jolokia (Ghost Chile) Chili pods 1oz (32-36ct) US $7.95 Add to watch list

100% Bhut Jolokia Flakes, Ghost Pepper WORLDS HOTTEST!! US $8.95 Add to watch list

10+ Premium Seeds BHUT JOLOKIA GHOST CHILI HOT PEPPER US $4.99 Add to watch list

Bhut Jolokia - Ghost Pepper - 20 Seeds per Pack US $3.99 Add to watch list

BHUT JOLOKIA GHOST PEPPER - SEEDS - WORLDS HOTTEST US $0.01 Add to watch list

Ghost Chile Bhut Jolokia Hottest Pepper Rare Live Plant US $7.99 Add to watch list

Bhut Jolokia Ghost Peppers CRUSHED~BEWARE THE HOTTEST US $7.50 Add to watch list

• 1 small onion
• 3 cloves of garlic
• 2 lemon grass stalks (sliced as strips)
• 1 tble spoon coriander seeds
• 1 tble spoon cumin seeds
• 6 hot green chillies
• 1 tble spoon black peppercorns
• 1/2 tble spoon chopped coriander
• 1 tble spoon finely chopped ginger
• lime rind (grated from 2 limes)
• 2 tble spoons of trassi (dried shrimp paste)
• 1 tble spoon sugar

Method

Chop onion, garlic and lemon grass.

In a saucepan mix coriander, cumin and peppercorn seeds, and dry roast for about 3 minutes. (until they start to darken). Once they cool grind them into a powder.

put the chillies and remaining ingredients in to a food processor and puree until a nice paste is formed. This should take about 5 minutes and will turn green in colour. Be sure to scrape the sides of the bowl every now and then, so everything mixes evenly.

This green thai chilli paste can be kept for 1 week refrigerated in an air tight container.

• 2 x Heads of garlic
• 2 x Mild Chillies – Seeded and soaked
• Handful of fresh basil
• 170g grated Parmesan cheese
• 350g Pine nuts
• 2 x Tablespoons olive oil

Method

Cut 1/4 of the top off one of the garlic heads, brush with oil and roast in oven at 190 degrees c for 45 minutes (wrapr in foil first). Let it cool and then press out the soft garlic.

Puree the garlic and other ingredients in a food processor. Mix in the olive oil gradually as you do this.

Once mixed to a smooth paste, place in an air tight container and refrigerate.

Great to marinade meats, or add to pastas.