Capsaicin
For what it's worth
Source: https://me-pedia.org/wiki/File:Capsaicin_peppers.png
Regular readers of this blog will know I'm a big fan of the chilli. Probably more than half the recipes I've published in this blog contain chilli in some form or other. The substance in chillies that makes them hot is called capsaicin. There's some interesting biochemistry involved in how it works (to me, at any rate) which I won't go into. One thing I will say, however, is that capsaicin affects a receptor called TRPV1 in mammals, but not in birds. Mammals have great teeth at the back of their mouths to grind things like seeds, whereas birds swallow them whole, So, if you're a chilli plant, you want your seeds to pass through an animal unharmed so they can be deposited elsewhere, and not crushed up in the jaws of some milk-weaned twat. Therefore having some substance in your fruit that give mammals a burning sensation after eating them keeps them well away This means birds eat the chillies, poo the seeds and spread the plant far and wide. On the other hand it means that birds will never know the sweet pain of a really good, hot curry. They'll never experience that life-affirming feeling of a really searing chilli, and its accompanying endorphin high. Imagine that, you're a bird and can't get a really good, ring-stinging curry, which is truly one of the great pleasures in life. Saying that, most of the ring-stinging curries I've had contain birds, in the way of chicken, so that would be kind of cannibalism. Family Guy did address this in one of their episodes (see below). On the other hand, having seen the mess bird poo already makes on a car, it's probably not a bad thing that they aren't affected by chilli.
Taking a tern for the worse
The problems of eating chicken if you're a seagull, though, seagulls are probably as far removed , in evolutionary terms, from chickens as humans are from cows
Of course, there's a major flaw in the chilli plant's strategy to avoid being eaten by mammals, in that it didn't reckon on the masochistic tendencies of a certain great ape to derive pleasure from pain via endorphins. Hell, getting pleasure from pain is such a big thing in humans that some people actually part with large sums of money to prostitutes to sandpaper their testicles... apparently. There's even some suggestion that people who eat lots of spicy chilli may live longer, which means I might actually now be immortal. The effect of capsaicin, however, isn't restricted to the mouth. Anyone who's ever chopped a chilli then touched their eye will know what I'm talking about, or worse, if you've ever needed a wee after preparing chillies. The weirdest thing is having a wee after eating a lot of hot chilli gives a good simulation of a UTI as the capsaicin burns on the way out.
So, anyway, the amount of capsaicin and related compounds in a pepper determine how hot they are and there is a scale to determine that. the Scoville Scale. It was conceived by Wilbur Scoville, an American pharmacist, diluting extract of chilli until it couldn't be tasted any more. Nowadays, of course, we do it by measuring actual capsaicin itself and adding a fiddle factor to give a Scoville heat unit, or SHU. The range in SHU is huge. A sweet pepper has a value up to 100, the jalapeño and chipotle 2.5-10K, the Thai bird's eye 50-100K, the Habanero (as used to make the famous Tabasco sauce) and Scotch bonnet (I'll come onto that in a bit) at 100-350K to the stupidly hot Bhut Jolokia (aka ghost pepper) and Trinidad Scorpion at 750K-1.5M or Carolina Reaper and sinisterly named Pepper X (the current world record holder as the hottest pepper) at 1.5 to 3M or greater, on a par with law enforcement pepper spray.
Chilli Peppers
They're not all red hot
Green pepper, Jalapeno, Chipotle, Birds eye, Habanero, Scotch bonnet, Bhut Jolokia, Trinidad scorpion, Carolina Reaper, Pepper X. They get more deformed, ugly and evil they look, the hotter they get
Sources: https://www.foodcity.com/product/0000000004065/, https://www.veritable-garden.co.uk/small-fruits-vegetables/140-jalapeno-hot-chili-lingot-3760262511665.html, https://www.spicesinc.com/p-84-chipotle-morita-chiles.aspx, https://www.nutrivaso.com/2016/05/, https://blog.sonoranspice.com/the-habanero-breaking-down-the-popular-pepper-with-extreme-heat/, https://www.shutterstock.com/search/scotch%2Bbonnet%2Bpeppers?page=2§ion=1, https://www.friedas.com/products/ghost-chile/, https://mychilligarden.com/moruga-scorpion-red/, https://www.lazada.com.my/products/10-seeds-carolina-reaper-the-worlds-hottest-chilli-pepper-no-1-in-guinness-worlds-records-2013-2017-benih-cili-terpedas-i191107705.html , https://twitter.com/buypepperxseeds/status/929442732132716545
The Scotch bonnet is one of the hottest regular peppers you can get hold of fairly easily and cheaply in the UK, especially if you are privileged to live in an area with a large Afro-Caribbean population. It's got a wonderful fruity falvour besides the chilli heat and is a common ingredient in Carribean cuisine, especially that of Jamaica, which I've covered before. It's a major component of jerk seasoning, which is the basis of this dish. Jerk, in food terms, usually refers to marinated grilled meat of some sort, and is a great way to add some pep to your BBQ. However, we found this recipe years ago in an otherwise shit magazine (I think it was actually Take a Break, believe it or not) and have been making it ever since. It uses jerk seasoning, or paste, in a stew with pineapple, peppers and tomatoes. It's probably the hottest regular dish we cook, without adding any extra chilli, but it is really delicious.
TIMING
Preparation: 15 minutes
Cooking: 30 minutes
INGREDIENTS
2 tbsp olive oil
1 medium onion, thinly sliced
2 cloves of garlic, crushed
2 peppers, cored, seeded and cut into strips (any colour, though at least one of them should be red)
200-250g chicken fillet, cut into bite-sized pieces
1 tin of tomatoes
1 small tin (230g) pineapple chunks in pineapple juice
1 tsp jerk paste
½ tsp ground allspice
½ tsp ground ginger
Pinch dried thyme
Salt and pepper
 |
| Ingredients From top left, clocwise: tomatoes, pineapple, red and yellow peppers, onion, garlic and spices in the dish: ginger, allspice, thyme jerk paste. |
RECIPE
Heat the oil in a pan and fry the onion for 5 minutes
Add the garlice and fry for another couple of minutes
Throw in the peppers and fry for 5 more minutes
Add the chicken and the whole tin of tomatoes and the pineapple, including the juice
Throw in the jerk paste, ginger, allspice and thyme, plus a good grind of black pepper and a bit of salt.
Pour in 100ml water, stir, bring to the boil
 |
| In da pan |
Serve up with something traditionally Caribbean like rice and peas or,
as we usually do in our house, with oven-roasted diced potatoes. Roasted
sweet potatoes work even better.
 | |
| Served up and ready to eat |
NOTES
This would work well with pork or beef. Chicken on the bone, in the way of thighs or drumsticks, is also a good alternative, and a little cheaper.
A couple of different colours of pepper make it look really great, but you could swap in some sweet potato instead.
Adding the pineapple juice adds a nice sweetness to this dish which goes well with the chilli heat.
Jerk paste is available from supermarkets and is made from spring onions, Scotch bonnet chillies, thyme and allspice which give it a really distinctive Caribbean flavour. It's incredibly potent, so you really need to use it sparingly. It lasts ages in the fridge. The stuff we're using at the moment is from Dunn's River. It's great to marinate meat before barbecueing as well. I add a little extra allspice, thyme plus add ginger to pep up the spice flavour a little.
Jerk spice
Wilbur Scoville is not to be confused with Philip Schofield, though he is also responsible for more than his fair share of eyes watering after he broke the hearts of housewives across the nation when he came out as gay live on national TV recently. Of course, coming out as gay at his age is actually a tragedy, as he should have been able to expresshis sexuality throughout his life without fear of it affecting his career. He also announced he was a Tory at some point recently, so he does have something in his closet that he should have been ashamed about.
Now, I know what you're thinking "So, Iain, I suppose, given the discussion of chillies, you're going to sign this off with a video from the Red Hot Chilli Peppers, aren't you?" and the ansewer is no. They're shite and also alleged sleazy sex pests, so, in appreciation of the Scotch Bonnet chilli, there's something way more in keeping with the nature of this blog. This is a song about the joys of the Highland wind whistling round your meat and two veg whilst wearing a kilt, something that would be a good thing to experience to ease the aforementioned ring-sting after an infernally hot dish such as this recipe. Never mind trying to find what's hiding Under the Bridge. What you need to ask is "Donald, Where's Your Troosers?"
Andy Stewart's biggest hit
I took them off because it makes dogging easier.
No comments:
Post a Comment