Informtions about chili, chili a to z

Tales of Chili


Home \| Site Contents	varieties	-	More than 400 varieties of chili
	Mexicans' pride	-	more than 150 varieties are from Mexico
Email: chili @ chiliwonders.com	shortest chili	-	less than 0.5 cm
	longest chili	-	more than 30 cm
Chili and origin	chili as natural dye	-	Chilies are used not only as color/pigment for cheese, sausage, salad dressings and meat products, but also for drugs and cosmetics.
Scoville and capsaicin	Scoville scale	-	This scale measures the degree of hotness, or the comparative capsaicin level. Each Scoville Heat Unit (SHU) measures part per million of capsaicin in a chilli.
Chili planting	capsaicin	-	The potent compound that gives chili their fiery nature. It is a hydrophobic, colorless, odorless, crystalline to waxy solid at room temperature.
Why is chili gaining popularity	pure capsaicin	-	Measures 16,000,000 SHU
	police spray	-	A defensive gadget against aggression 5,000,000 SHU
Chili doctor	capsaicin intensity	-	not reduced by heat or refrigeration
	vitamins A	-	more vitamin A than carrot
Chili recipes	vitamin C	-	7 times more vitamin C than orange
	vitamin E	-	rich source
Curry	folic acid	-	good source
	cholesterol	-	zero (good for the heart)
Chili planting	calorie content	-	low (good for weight watchers)
	sodium	-	low (reduces blood thickening)
Everything noodle	minerals	-	rich in potassium, contains magnesium, iron, riboflavin
	processed chili products	-	chili paste, tabasco sauce, dried chili, chili flakes, pimento and salsa picante.
	hottest chili in the world	-	naga jolokia
	chili without bite	-	Bell pepper with zero SHU
	chili plants	-	Perennial shrubs
	discovery of chili	-	Year 1493 by Christopher Columbus from the Carribean Islands
	Christopher Columbus	-	First person to bring chili to Spain and then the Western Hemisphere; on his return from his first voyage to the Caribbean Islands
	food	-	Very popular as spice, condiments and vegetables
	medicine	-	For slimming, as painkiller, as antibiotic, as antioxidant,
	miscellaneous uses	-	As coloring agents, in landscaping, as ornaments
	SHU	-	Scoville heat unit as a measure of pungency
	bell pepper	-	'Sweet ' chili with zero Scoville unit (SHU)
	bites and burns	-	Due to its capsaicin component acting directly on pain receptors
	capsaicin	-	also present in ginger and black pepper to a lesser amount
	bird, snail, frog	-	do not have pain receptors for capsaicin, consuming chili thus does not cause them pain
	chili fame!	-	Biting, burning, , pungent, fuming, hot, stinging, sharp, acidic, caustic, spicy is the mildest!
	soluble	-	Capsaicin is soluble in products that contain casein like milk and yoghurt; alcohol, ammonia with chlorine, and organic compounds.
	insoluble	-	Capsaicin is insoluble in water, fat and oil as they do not contain casein.
	put out fire!	-	Drink milk to clear throats and stomach pains, or rub in milk products
	digestion	-	Capsaicin activates the digestive systems by inducing the flow of saliva and secretion of gastric acids.
	prehistoric chili	-	Archaeological evidence indicated use and probable cultivation of wild capsicums as early as 5000 B.C.
	natural dispersal agents	-	Principally birds,
	chili reroute	-	From Northeastern Asia, Bolivia , Brazil, Caribbean Islands Spain, Mexico, Peru, Cape Verde, the Canaries, Madeira, and the Azores, African coasts, India, monsoon Asia, China, the Middle East, the Balkans, to central Europe, and Italy.
	salsa picante,	-	Sauce of Mexican origin made with a base of chilies, onions and tomatoes, grab market by storm to replace tomato sauce in 1992
	colors of chili	-	white, yellow, green, red, orange, purple, black and commonly turn to red when ripen.
	names	-	Aji, locoto or rocoto. in the Dominican Republic (formerly Española) and a few other places in the Caribbean and much of South America; pimento in Spain, peperone in Italy, Pigmen in France, paprika in the Balkans, capsicum for Dutch and English; prik in Thai mirch in Hindi, la-chiaw in China
	names for different kill	-	Australia, India, Indonesia, and Southeast, chilli (spelled chillies or sometimes chilly) is used for the pungent types, while the mild ones are called capsicums.
	chili con carne,	-	A popular dish, as denoted from its name: chili with meat
	Chipotles	-	Dry, smoked red jalapeños.
	Chile, chile or aji	-	The name of the chile plant bears no relation to the country called Chile. In Chile chili is called ají.
	Common pests for planting	-	Slugs & snails, aphids, red spider mite,
	Common diseases for planting	-	Damping, grey mould formation, leaves yellowing, premature drop
	capsaicin	-	Concentrated in the interior veins or ribs near the seed heart, not in the seeds as is commonly believed (the seeds taste extra hot because they are in close contact with the hot veins).
	gustatory perspiration.	-	Capsaicin consumption causes body to sweat, particularly on the forehead
	chili as spice	-	Chiles are the second most common spices in the world, following salt.
	toothache control	-	In traditional medicine, the Mayans rubbed hot peppers on their gums to stop toothaches and bleeding.
	pungency of chili	-	In general, the smaller the pepper, the hotter it will be. All the world's most potent peppers are under three inches long. Chili with tiny protrusions or uneven skin are generally hotter than the smoother ones
	fruit or vegetable?	-	Chilies are fruits not vegetables.
	on chili diet ?	-	People who eat chilies are generally healthier and slimmer.
	chili for the obese	-	Chilies curb your appetite - especially against cravings for fatty foods and sweets.

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