Chili pepper, red hot pepper powder

The peppers, chili (Capsicum annuum L.) is an annual herb with a height of up to 60 see the Fruit of the pepper is a large hollow, oblong or round berry length 20 see today there are a large number of species, among which there are and dlinnoplodnyh, with large fleshy fruits and small (up to 1 cm), the so-called cherry peppers, various types of peppers, from fruit to extremely hot pepper.

Cayenne pepper - also known as Indian pepper, Brazilian pepper, chili pepper.

Chilli is the smallest member of the family of capsicum. The birthplace of tropical America, Chile popular since prehistoric tribes of the Incas and Aztecs. There are several varieties and sizes Chile, they all differ in flavor and degree of severity. They come in red, green, yellow, orange and black, but the degree of urgency does not depend on color peppers, for example, red Chile just more Mature than green.

Chilli (mIRC) differs from the usual red pepper over a red color, sweet odor and a pronounced therapeutic effect on the body.

Homeland Chile - tropical America. As evidenced by the findings in the Peruvian burials, it was cultivated here long before the discovery of America. The Spaniards and Portuguese, who during his seafaring opened these spices for Europeans, called him "Indiana". Now pepper is grown in most of the countries located in the tropics, but mostly in India and Thailand. The fruits of red pepper dried whole or ground; drying the pods become more dense shades, from dark to orange-red. Usually peppers dried in the sun, from which they shrink; and then, as released from a Cup, go to the grind. So there Cayenne pepper, nazvany on behalf of the city of Cayenne in French Guiana (South America). Can peppers hang in a dry place and keep dried whole winter. The peppers can be used fresh in the pod (mainly in vegetable dishes and pickles). Dry red pepper use both pods and ground.

Chili powder is dark red, with a pungent, spicy taste. In dishes with chili, you can add only it is dry and ground, but often do a mix of seasonings and spices - chili powder, oregano, cumin, garlic and salt. Depending on the grade of the taste of Chile can be quite gentle, but also severely burning, its salinity is also different. In the best chili powder only pepper Chile, and he is more of a dark red, not brown. There are hundreds of species of Chile, with different flavors and degrees of severity. Acuity Chile depends on the number of capsaicin - oil contained in the seeds and pulp Chile. This oil can burn the skin and eyes, so when cooking chili is better to wear rubber gloves, and cut out the middle with seeds.

Mexican cooks and chefs from the American southwest prefer to make your own chili powder. To make the chili powder was fresh, store it in the freezer.

Typically, red peppers sharper green. The smaller and thinner chili, so they are sharper. Imagine connoisseurs Chile recommend to eat pepper, to taste its taste! The most acute in the chili seeds and plates inside, remove them with a spoon or a sharp knife and the sharpness of Chile will be more sweet than flaming. The substance that gives chili pepper pungency, is called capsaicin, and most contained just in the seeds and inner plates. To mute the fire, remove the seeds and of the plate, however be careful - essential oils that are released when cleaning, can cause skin irritation. If you have sensitive skin before cooking chili wear rubber gloves and thoroughly wash hands after work.

When used in moderation has a strengthening effect, improves digestion and increases appetite; has irritating effects on the skin. Under the basic rule, the smaller the Chile, so it is sharper. If you are not sure of the severity of Chile that you are using, use the first very little, try the dish and then add as you need. Chili powder is made from varieties of Chile grown in the East. The peppers used for powder, often first roasted, which gives them and the resulting spices for more flavor.

As vegetables for a salad using fresh, sweet and hot peppers, as spices in fresh and dry ground. Pepper added to soups, especially in tomato, fish, goulash, almost all kinds of meat and sausages, used for cooking fish, sauces, beans, cabbage and rice. Vegetable pepper served also to meat, bread, different cheeses. Often canned with different vegetables or separately. It should be remembered that it is impossible to pour pepper in boiling oil, because it loses color, black and gorknet.

In poor countries, such as India, Chile pepper is an essential ingredient in everyday dishes, as it is a cheap way to make food tastier and more aromatic. It is worth remembering that people who often eat Chile, for example in Mexico and Eastern India, get used to the sharpness. So if you're not yet familiar, use them sparingly! Especially hot peppers seeds, in severe cases they can cause internal burns so clean them before cooking chili.

Chilli does not always mean tears from his eyes and the fire in his throat. Today we will tell you about all kinds of popular varieties of Chile (from the most to the most acute soft), will talk about how to prepare and what to submit!

Powder - it is used in sauces, salad dressings, yogurt, curdled milk, yoghurt, sprinkle them with egg and rice dishes, add it to stews, marinades. A pepper - put in soups, soups (during cooking, but not in the finished dish). Well add ground red pepper mashed potatoes combined with garlic, coriander, Basil, savory, powder Bay leaf.