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Dish It: Hey, hot stuff

Have you ever wondered why the people who live in the hottest climates also eat the spiciest foods? This is no coincidence; generally the closer you get to the equator, the spicier the cuisine. It may sound illogical at first, but there’s a perfectly good reason—spicy food actually helps to cool you off.

Capsaicin is the odorless and flavorless compound in chili peppers that gives them their fiery kick, but it also makes you perspire, and while this may not be the most attractive thing to do, sweat (or more precisely, the evaporation of sweat) is our body’s natural air conditioner. Chilis essentially fake out the brain. Capsaicin stimulates the tongue and mouth, making your brain think that your entire temperature has risen; as a result the brain cranks up the AC. This is pretty cool (pun intended), because if we didn’t sweat, we would either perish from uncontrollable fevers or pant like our canine companions.

Another theory about peppers in hot climates (and spices in general) is that they were used as food preservatives. A perfect example of this is chili con carne, which translates literally as “chilis with meat.” Some say that chili (the prepared food, not the pepper) began as not just a recipe but as a way of preserving the actual meat in the recipe, or at least extending its usability in the hot Texas sun. Indeed, early recipes worked just as the name suggests: chucks of meat simmered in liquid with salt and chilis. The high ratio of chilis and salt may have preserved meat (to a certain extent), and thus what began out of necessity soon became a staple. But I personally have a difficult time believing that spices alone preserve meat; a large ratio of salt, maybe, but not chilis. What they may actually do is camouflage the taste of slightly tainted meat.

The intensity of a chili pepper’s heat is measured in Scoville units, named after Wilbur L. Scoville who developed the scale in 1912. It’s based on thousands of “units” but is often translated to a range of 1 to 10. A jalapeño, for example, is a 5 and contains 25,000 to 35,000 Scoville units, whereas a fresh cayenne pepper is an 8 and contains close to 50,000 Scoville units. One of the hottest chilis—the habañero—is a 10, and can contain as many as 300,000 Scoville units; some say the range should be extended to 12 or even 14 just for this little devil. The chili is indigenous to the Americas, where there are more than 200 varieties, and at least 100 are native to Mexico. Thus, one of the original cultures that used chilis extensively was the Aztecs. They were such experts on the fiery pods that they categorized them into six levels, beginning with coco (hot) and ending with cocopalatic (runaway hot).

When working with fresh chilis, especially the very hot ones, it’s always wise to use tongs or latex gloves, because capsaicin can actually burn the skin, not to mention eyes and a few unmentionable areas. And to cool the burn on your tongue, water—while it may seem the most logical choice—is actually one of the least effective. Foods that coat and absorb, such as yogurt, milk, or even bread, really do the trick.

On a more contemporary and health-conscious note, there’s somewhat new research that suggests spicy foods do far more good than simply make us sweat. I recently read an article that says spicy foods, or more specifically the capsaicin in them, can raise your metabolism and curb appetite. I’ve come across websites that describe capsaicin as heart-healthy, an anti-carcinogen, an anti-inflammatory, and even a natural pain reliever. I have no idea whether or not these claims are true but two things are certain: spicy food tastes great, and it does a great job activating your natural air conditioning.

Joe George is a longtime professional chef. Check out his blog at citysimplicity.blogspot.com.

 

Spicy Asian-Style Chicken Salad

Yield: 4 servings 1/4 cup lime juice 1/4 cup vegetable oil 1/4 cup toasted sesame oil 1/4 cup soy sauce 3 tablespoons sugar 1 tablespoon grated lime peel 2 (or more) jalapeño peppers, seeded and minced 1 pound grilled chicken breast, chilled and thinly sliced 1/2 head romaine lettuce, washed and sliced 8 radishes, thinly sliced 4 leaves fresh basil, thinly sliced 8 leaves fresh mint, thinly sliced 4 green onions, thinly sliced Combine the lime juice, vegetable oil, sesame oil, soy sauce, sugar, lime peel, and jalapeño in a small bowl as a dressing; whisk together and set aside. In a separate bowl, gently toss together the chicken, lettuce, radishes, basil, mint, and green onion. Add just enough dressing to coat the salad, and provide more separately.

Curried Shrimp

Yield: 4 servings 16 raw shrimp 3 tablespoons clarified butter or vegetable oil 1/2 cup diced onion 1 clove garlic, minced 3 thin slices ginger, minced 2 jalapeño, seeded and minced 1 teaspoon turmeric 2 teaspoons cumin 2 teaspoons chili powder 1/4 teaspoon cinnamon 1/4 teaspoon coriander 1/4 teaspoon kosher salt 1 cup diced tomatoes 2 cups chicken broth or water 2 tablespoons fresh chopped cilantro Peel and de-vein the shrimp, set aside. Heat the butter or oil in a large skillet over a medium flame. Add the onion, garlic, ginger, and jalapeño; sauté for 2-3 minutes. Add the turmeric, cumin, chili powder, cinnamon, coriander, and salt. Sauté the spices, while stirring, for 1 minute. Add the diced tomatoes and broth; bring to a boil then lower the heat and simmer for 5 minutes. Add the shrimp and simmer another 5 minutes. Stir in the cilantro just before using.

Spicy Turkey and Pork Meatloaf

Yield: 6 servings 3 tablespoons vegetable oil 1 small onion, diced 1 rib celery, diced 1/2 green bell pepper, diced 1 clove garlic, minced 3 jalapeño peppers, seeded and minced 1-1/2 pound ground turkey 1-1/2 pound ground pork 1 bunch parsley, washed and minced 2 tablespoons chili powder 2 teaspoons cayenne pepper 1-1/2 teaspoons kosher salt 1 teaspoon black pepper 1 tablespoon oregano 1 tablespoon basil 2 large eggs 1/2 cup ketchup 1 tablespoon hot sauce 1/2 cup breadcrumbs Heat the oil in a heavy skillet then add the onion, celery, and bell pepper. Sauté until translucent but not browned. Add the garlic and jalapeño and sauté a minute longer. Remove the vegetables, spread them on a clean plate, and place them in a refrigerator for 15 minutes. Transfer the cooked and cooled vegetables to a bowl along with the turkey, pork, chili powder, parsley, cayenne pepper, salt, black pepper, oregano, basil, eggs, ketchup, and hot pepper sauce. Mix thoroughly, then add the breadcrumbs and mix again. Pack the meatloaf into a lightly oiled loaf pan, cover it with aluminum foil, and bake it at 350°F for about 1/2 hour. Remove the foil and continue to bake until the dish reaches an internal temperature of 160°F. Allow it to cool 10 minutes before slicing.