A blog about chillies, growing and the use of them.
I will introduce you to different chilli varieties, their taste and ways to use and grow them at home and garden.
Showing you that gardening is fun, and chillies look good in your garden!
I will write some good recipes for hotstuff, hotfood, sauces and sambal.
A good Chili con Carne recipe can make the day, or add some sambal oelek and herbs to your dinner to spice up your life!
Spicy food can be very good, and does not have to over the hill.
Thursday, 24 May 2012
The art of tasting chillies
I used to be very careful tasting chillies, might have
even tasted them mixed with tomato juice or something, but I seem to get used
Not that it is a problem, but every so often I am
afraid that i will burn my taste buds right off from my tongue.
Sometimes I do think it is safe to just bite a chunk
off from a chilli.
I normally do that just before dinner, just to taste
what to use this chilli for.
Sometimes I see my son looking around the corner, I
think he sneaks up at me to see if Iburn up. Lovely kid, because if I do burn up he hauls out the peanut
butter or some milk, to get rid of the burn.
If I don’t burn up, he asks for a bite to taste it as
well and he does give a proper description most of the times, or starts to play
he is burning up. Lovely !
My daughter however when she tastes she gives a spot
on description and doesn’t even blink if it is hot. She is only 6 years old but
she will be looking at me as if to say 'It is not that hot' and then turn red,
so I never let her taste the really hot ones.
I am wandering off again, so sorry.
The art of tasting chillies, well, it really isn’t an
art form, most of it is plain logic.
The hot parts in the chilli are the seed lists, and the embryological cord to
Man that sounds sophisticated. If you cut a chilli in
half you will see the seeds attached to a rib, and that is the part you don’t
want to touch. The lighter part where the colour seems to change, is the
hottest part of the chilli so try to avoid that part when tasting a chilli.
The saftest way is to taste the part in the middle
between the seed lists.
If you expect it to be too hot for you, slice a thin
part from in between the seed lists.
Mumble a bit on it, chew it if it isn’t too hot, and
give it some time to hit your taste buds.
If you do this, you will be safe
from burning too much, and guaranteed to get the full taste.
You will find when tasting different varieties of
chillies that apart form the different heat sensations and levels you will
taste a lot of different tastes. Some will be just fruity or have a slight
herbish taste; some will have a great array of tastes or even taste like
Some will just taste hot, I am sorry to say that, but
it is like that.
I have tasted some weird and exotic sorts, that will
blow your mind.
Yes really, even some of the superhots have great
taste, where heat and taste will match.
So, if these are to hot, you just need a little to
give your dish good taste, flavor and heat.
The rest of the chilli you can simply freeze, and cut
a part off, and use frozen.
They even slice better when frozen, so make slices and
pop in your new dish!
If you taste them, you might notice that some of the
chillies have a distinct taste that belongs to a culture. Still it doesn’t hurt
to use them in another style; I used Korean chillies in an Italian dish,
Handling the burn when it does get to hot:
If you do burn up even after taking this advice there
are ways to get rid of the burning sensation:
Do not use water to get rid of the burn, it makes it worse!!
Use peanut butter, peanut oil, milk or yoghurt as a
matter of fact any oil or fat will help, this is because the chemical that
gives chillies thier heat (Capsaicin) disolves in fat but not in water.
So what ever your antidote of choice simply rinse your
mouth a bit with it, and swallow a small amount. Bread helps as well, if it is
not too hot. When I have made Chili con Carne that is a bit too hot, I serve it
with bread at the side.
You can also mix your chilli in peanut butter to
taste, if you think it’ll be too hot.
I sometimes blender a piece in tomato juice, and that is lovely too.