Exploring the cultural history of peppers, their ancient wild progenitors, the many health benefits offered by hot peppers and pics/descriptions of four of our own homemade raw fermented hot sauces
Thanks for all the effort you went through to write and share this seriously informative article! I know that i will be referring back to this over and over again. I also really appreciated the colorful accompanying pics. Guess i am going to have to eat more hot peppers.
Thank you for reading and I am so glad you enjoyed the pics :)
Yes, lets make it a habit to do a "spicy food night" once a week (where we explore different culture's 'capsaicin forward culinary expressions') so we can nurture and heal our bodies while simultaneously educating ourselves about other cultures and formulating new recipes to share as well.
Yes indeed it would! Let it be known in all the 7 kingdoms and known realms that Sunday evening shall thus forth be known as "spicy food night"!! So it is and so it shall be :)
I've been away from pepper gardening for several years...but,am now getting back.I haven't explored the hots that much due to intolerance....but,I do favor the classic salsa made with Serranos rather than Jalapenos.However,your article has definitely encouraged me to grow more for hot sauces and for medicinal/health purposes.Thanks again...
Have you ever tried making fermented salsa ? (the fermentation process mellows the heat somewhat but adds in a lovely effervescent quality, a refreshing tang and probiotic content to the end product)
Also, have you ever tried a pepper called Biquinho? It is the small red the tear drop shaped one in the pic at the top of the article (in the pic where I am holding several types of heirloom chilis in my hand). They are sweet with a tiny bit of heat and a lot of flavor. The flavor profile is similar to the exotic tropical flavor notes you get from a habanero (but without the intense heat).
Another low heat pepper that I love to grow and create with in the kitchen is the Tunisian baklouti. It makes for an excellent addition to pico de gallo, medium heat hot sauces or pepper flake/powder seasonings.
Aside from increasing one's tolerance to capsaicin via gradually increasing the heat of peppers one regularly eats, another method to get access to the health benefits of capsaicin (while avoiding the burning sensation high capsaicin level peppers cause in the mouth) is to take powdered super hot peppers in capsules.
You are most welcome! I wish you many bountiful pepper harvests in your future gardening endeavors :)
Those are some great ideas...and I appreciate the pepper variety recommendations! I hope to explore this all more...health permitting.And,since fermenting intrigues me...that'll be a good place to start.
Brilliant! Yes! Yes! Yes! To everything written above, including quote, I love peppers.
Hey - there is a lot here and it is to state it simply - tremendous! Awesome I say.
Peppers can grow in other places as well and the soil at my getaway place is a testing ground in that regard!
Peace Hombre!
BK
Bookmarked! Followed here from your link on a recent post. Surely a keeper, Gavin. Thank you very much!
Alan
Oh my god! x
Thanks for all the effort you went through to write and share this seriously informative article! I know that i will be referring back to this over and over again. I also really appreciated the colorful accompanying pics. Guess i am going to have to eat more hot peppers.
Thank you for reading and I am so glad you enjoyed the pics :)
Yes, lets make it a habit to do a "spicy food night" once a week (where we explore different culture's 'capsaicin forward culinary expressions') so we can nurture and heal our bodies while simultaneously educating ourselves about other cultures and formulating new recipes to share as well.
Sounds like a great plan. Does Sunday night work for you this week?
Yes indeed it would! Let it be known in all the 7 kingdoms and known realms that Sunday evening shall thus forth be known as "spicy food night"!! So it is and so it shall be :)
Beautiful article and photos....
Thank you my friend :) What is your favorite variety of hot pepper ? and do you have a favorite recipe you like to enjoy them in?
I've been away from pepper gardening for several years...but,am now getting back.I haven't explored the hots that much due to intolerance....but,I do favor the classic salsa made with Serranos rather than Jalapenos.However,your article has definitely encouraged me to grow more for hot sauces and for medicinal/health purposes.Thanks again...
Have you ever tried making fermented salsa ? (the fermentation process mellows the heat somewhat but adds in a lovely effervescent quality, a refreshing tang and probiotic content to the end product)
Also, have you ever tried a pepper called Biquinho? It is the small red the tear drop shaped one in the pic at the top of the article (in the pic where I am holding several types of heirloom chilis in my hand). They are sweet with a tiny bit of heat and a lot of flavor. The flavor profile is similar to the exotic tropical flavor notes you get from a habanero (but without the intense heat).
Another low heat pepper that I love to grow and create with in the kitchen is the Tunisian baklouti. It makes for an excellent addition to pico de gallo, medium heat hot sauces or pepper flake/powder seasonings.
Aside from increasing one's tolerance to capsaicin via gradually increasing the heat of peppers one regularly eats, another method to get access to the health benefits of capsaicin (while avoiding the burning sensation high capsaicin level peppers cause in the mouth) is to take powdered super hot peppers in capsules.
You are most welcome! I wish you many bountiful pepper harvests in your future gardening endeavors :)
Those are some great ideas...and I appreciate the pepper variety recommendations! I hope to explore this all more...health permitting.And,since fermenting intrigues me...that'll be a good place to start.