chilli
n : very hot and finely tapering pepper of special pungency
capsicum
n:
1. Any of various tropical American pepper plants of the genus Capsicum, especially
any of the numerous cultivated forms of the species C. annuum and C. frutescens.
2. The fruit of any of these plants, especially the dried pungent types used
as a condiment and in medicine.
If your wondering "whats this got to do with the Red hot chilli peppers?" then click here
Whats in chilli? - Capsaicinoids:
Capsaicinoids are the chemicals which give rise to the heat of chillies. They are present in almost every type of pepper and chilli.
Capsaicinoids are the name given to the class of compounds found present in members of the capsicum family of plants.
The most common of these compounds is N-Vanillyl-8-methyl-6-(E)-noneamide, or Capsaicin for short. Dihydrocapsaicin is nealy as common as Capsaicin. These occur in varying ratios from plant to plant, from approximately equal amouts to a 2:1 ratio. Capsaicin and Dihydrocapsaicin together typically make up 80-90% of the total capsaicinoid concentration, the rest being made up by such compounds as Nordihydrocapsaicin, Homocapsaicin, and Homodihydrocapsaicin.
The effects of Capsaicin on the body are well documented and are usually measured using the Scoville scale (see below).
Capsaicin is a vanilloid. It's the heaviest of this class of compound found in nature. Others include Vanillin, present in vanilla and the wood used to age wine, Eugenol, present in bay leaves, allspice, and cloves, and Zingerone, giving ginger and mustard their distinct flavours.
How do we measure the heat? - The Scoville Scale:
A test was developed by Wilbur Scoville in 1912 whilst working forthe Parke Davis pharmaceutical company, to measure the percieved heat level in chillies. The test is named after him and is called the 'Scoville Organoleptic Test' (it's a dilution-taste procedure). It was originally a subjective taste test, but has since become a scientific measure. The measurment scale is known as the 'Scoville scale'.
The original Scoville test asked a panel of tasters to state when an increasingly dilute solution of the pepper no longer burned the mouth.
The test officially measures the strength/heat level of a given pepper. Scoville Scale remains the most widely used and respected scale, although there are others. The greater the number of Scoville units, the hotter the pepper.
One part of chilli"heat" per 1,000,000 drops of water rates as only 1.5 Scoville Units.
The "Red Savina" Habanero has been tested at over 577,000 Scoville units!
Note: Pure Capsaicin measures 16,000,000 Scoville units!!
www.smegghead.com/Hot%20Sauce/scoville.htm
Why are they hot? - How they work:
Capsaicinoids bind to the same receptor that registers the sensation of heat and they therefore induce a hot / burning sensation. Capsaicinoids cause the flow of calcium ions from one cell to the next in exactly the same way as heat would. Repeated exposure to capsaicinoids depletes these receptors, making them less sensitive. This enables you to eat hotter and hotter chillies and feel the same effect. The pain caused leads to the release of endorphins, the body's natural painkillers. These are well know to give a feeling of happiness and well being.
Types of chillies
Scotch bonnet chile
This small (1 to 1-1/2 inches in diameter), irregularly shaped chile
ranges in color from yellow to orange to red. The Scotch bonnet is one of the
hottest of the chiles and is closely related to the equally fiery jamaican hot
and the habanero. See also chile.
Bells
These are identical to the sweet bell capsicum except they are mildly hot. There
may be as few as five or six fruit to as many as 20 fruit per bush. Each fruit
has three or four locules (lobes) and the "flesh" is thick. Mexibell
is a named variety of this type.
Birdseye
Fruit are short, about 40 to 50 mm long, thin, two lobed, sharply pointed, with
flesh about 1.5 mm thick. Colour of immature fruit may be dark green or light
green depending on the variety. Fruit are held erect on the bush, and there
are many fruit per bush. The most recent varieties have short bushes with fruit
clearly displayed at the top. Very high yields have been reported with hand
harvesting over a nine month period. Heat level may be in the range of 30 000
to 50 000 Scoville units, making them very hot. They usually are sold on the
fresh market. Inferno (with light green immature colour) and Mexicano (darker
green) are varieties of birdseye.
Cayenne
These are long, thin, sharply pointed fruit that may be either held erect on
the bush or hang pendant depending on variety. Length of fruit also varies with
variety and there are usually many fruit per bush. Flesh thickness is about
2 mm. Heat level varies with variety in the range of 5000 to 25000 Scoville
units, making them medium heat. They usually are fresh market fruit. Varieties
include Long Thin Cayenne and Long Chilli.
Habanero
Actually a different species from all other chillies mentioned here, the habanero
is blistering hot. Fruit are thin fleshed, and shaped similar to a Scotch bonnet
or Christmas bell decoration. Mature colour may be orange or red depending on
variety. They are suited for niche markets.
Horn
These have the length of cayennes but are broader, about 25 mm, and usually
are slightly curved. They are of an ideal size to fit, whole, on the side of
a dinner plate, and often are consumed in that way. Flesh is 2 to 3 mm thick.
T hese are not large enough for processing and so are a fresh marketing type.
Heat level varies greatly with variety: about 1000 to 10 000 Scoville units,
making them mild to medium heat. This is a popular type in Taiwan and Korea
from where many varieties originate.
Jalapeno
Pronounced "hal?uh?pen?yah", this type is a great favourite in Mexico
and USA where the industry is very valuable and has grown rapidly. Fruit are
about 9 cm long and 30 to 40 mm wide. Flesh is exceptionally thick, about 4
to 5 mm, making these fruit very heavy for their size (approximately 30 g).
Jalapenos have excellent flavour and are ideal for fresh or processed products.
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Ingredients
1 lb cooking apples
1 lb plums
1 1/2 pint water
3 fl oz apple cider vinegar
Roughly 1 lb sugar per pint of juice
4 oz (or to taste), per pint of juice, of deseeded and finely chopped chillies
Method
Roughly chop apples. Put in large pan with plums and water.
Bring to boil, cover and simmer for one hour.
Then, add 3 fl oz apple cider vinegar and boil for 5 minutes.
Strain juice off through a jelly bag until all juice filters through. Do not
squeeze the jelly bag!
Put the juice in a clean pan and gently heat whilst adding the sugar, ensuring
that the sugar doesn't burn.
When all the sugar has dissolved, boil vigorously until setting point is reached.
This can be ascertained with the use of a jam thermometer. Let's say about 104.5°
C for a medium consistency.
Allow to cool and stir in the chillies when you're sure that the jelly is stiff
enough to stop them floating straight to the top!
Pour into warmed, sterilised, jars.
Ingredients
6 tablespoons of Tomato Ketchup
1 small fresh Tomato
1 Tsp light Soya sauce
1 Tsp spirit vinegar
1 Tsp chilli sauce (your choice)
Method
Blend all ingredients in a blender and place in small dipping bowls
Enjoy with any finger snacks such as potato crisps, tortilla chips, Vienna sausage,
cheese, gherkins, meat balls, fish fingers, chicken wings etc.
Ingredients
One bottle of good quality olive oil (extra virgin is best)
Five whole bird eye chillis de-stalked. (Any small hot chilli will do)
1 15-17cm Sprig of fresh rosemary (Well cleaned under hot running water)
Two whole cloves of garlic
Method
Pour the oil into a large pan and heat with all ingredients until they reach
100 degrees F or 38 Degree C
Let cool and bottle in sterilized bottle (Boiled for 5 minutes)
Keep in a dark cupboard for approximately one month until nice and hot, and
remember that the longer you store it, the hotter it becomes.