How to Spice Up Your Diet With Chili Peppers

Blame the capsaicinoid! Capsaicinoids are flavorless, odorless substances that act on pain receptors in the mouth and throat. Capsaicinoids can be found throughout the flesh of chili peppers, though their concentration varies in different areas so that one part of a pepper may be hot and another part of the same pepper quite mild.

Contrary to popular belief, the hottest part of the chili pepper is not the seeds but the part where the seed attaches to the white membrane inside the pepper. This area has the highest concentration of capsaicinoids. However, the seeds are also often hot because they are in such close contact with the white membrane.

There are several varieties of chili peppers and each differs in flavor and heat intensity. Even within each variety, one chili can be hotter than another. Typically, larger chilies are more mild because they contain less seeds and white membrane in proportion to their size. Most varieties can be found dried, canned, or fresh.

The capsaicin in chili peppers can help to unblock a stuffed up nose or congested lungs by stimulating secretions that help clear out mucus.

It is also thought that red chili peppers, such as cayenne, may help to reduce blood cholesterol, triglyceride levels, and platelet aggregation, and the formation of blood clots. Cultures in which hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.

Chili peppers are also good sources of beta-carotene and vitamin C. 

When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken.

How to store

Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator.

As anyone who has ever made the mistake will know, it is very important not to touch your nose, eyes or mouth after handling or eating hot peppers! If you do, flush with water immediately. If possible, wear thin rubber gloves while preparing chili peppers. Wash hands thoroughly with soap and water when finished working with chilies.

Chiles can be diced and sliced and added to a variety of dishes including curries, stews, beans, soups and also marinades.

Chilies can also be roasted whole over a gas stove, broiler, or on a grill. Use a cooking fork to hold each pepper over flame. Turn frequently until the chili’s skin is blackened. After cooking is complete, place chilies in a paper or plastic bag for fifteen minutes. Scrape off skin, cut off stem and pull out core. Scrape out any remaining seeds.

Hot tips!

• To decrease the heat intensity of chilies wash them, cut them open and remove the seeds and veins. Soaking cut up chilies in salt water for at least an hour will also help cool them down.

• To add a mild pepper flavor to your dish poke holes in the chili of your choice with a toothpick (or cut slits in it) and add it to a food that is already cooking. When cooking is complete, remove the chili from the dish.

• Mouth on fire? If the bite is too strong when you eat a chili, or food with chilies, chew on bread or another starchy food. Don't drink water! Water only makes the bite worse as it spreads the heat.

• Cut up and add to pizza as a zingy topping

• Dice and add to your favorite salsa recipe or any store bought salsa

• Chop finely and add to salads

• Add to stews and soups for a stronger flavor

• Sprinkle chopped hot peppers into meat loaf, tomato sauce or macaroni and cheese

• Cook in corn bread for a zesty jalapeño corn bread