Chili in cooking

It is interesting that WHO experts recommend using chili for food in order to preserve health and youth, as it contains vitamins, fatty oils, sugar, alkaloids and carotene. In addition, its use contributes to reducing stress, as the so-called hormones of happiness (endorphins), digestion, normalization of the gastrointestinal tract and liver are beginning to be actively developed.

Chili pepper (red spicy) is widely used in cooking. When heat treated, it does not lose useful properties and taste qualities. Despite the fact that it has a burning sharpness, it fits well with many products and ingredients. It is used in fresh, dry and hammer form, as well as in alcohol tinctures or extracts.

Ground pepper in most cases is used in the preparation of sauces and salads, it is added to yogurt, yogurt, marinades and to dishes of meat, they also sprinkle dishes from rice or eggs.

Fresh chili pepper is put in the first dishes during cooking, also used to make mashed potatoes (in this case garlic, coriander, thyme, bay leaf and basil are also added).

Dried chili must be soaked in hot water for half an hour before use.

The most burning part of pepper is the internal plates and seeds. They are usually not used. In the event that these ingredients hit the stomach, it is not recommended to drink water, yoghurt or cheese can help - they are drowning chilli. Boiled potatoes, rice and fresh bread will also be effective. When preparing dishes using this pepper, it is not recommended to touch your eyes, nose or mouth with your hands, because when you hit these areas, it causes severe pain.

When buying chili, you need to pay attention to its appearance. It should be dense and bright, have a smooth skin without wrinkles, do not choose wilted and damaged fruits. Store the product in a cold place for up to two weeks, and in the freezer - up to one year, both fresh and canned.

This red pepper has several varieties, for example, serrano, merken, pimento and others. To date, a certain scale has been developed that makes it possible to determine the severity of pepper. So, the weakest is considered to be the Bulgarian pepper, and the most acute - the Indian Naga Djolokiya.

Chili peppers are available in several colors: red, green, white, orange and black. The most common of these is red. It is used in various salads, sauces, first and second dishes, marinades and desserts (for example, Indian chocolate).

Consider several recipes, where it is one of the ingredients.

1. Pickled chili peppers

Ingredients: two pounds of hot chili, half a liter of vinegar and water, two tablespoons of salt and sugar.

Wash pepper in sterilized jars. In a saucepan bring the marinade cooked from water, vinegar, salt and sugar to a boil, pour the cans and roll them.

2. Hot Mexican sauce

Ingredients: eight hundred grams of ripe tomatoes, three chili peppers, one onion, four cloves of garlic, a bunch of cilantro, two tablespoons of apple cider vinegar, sugar and salt.

Pepper and tomatoes should be washed, put on a baking tray and bake for ten minutes, then turn them to the other side and leave for another ten minutes. In the meantime, chop the onion rings, peel garlic and bake for twenty minutes, sometimes turning over. All the baked components are crushed, they are added chopped cilantro, vinegar, a small amount of water, salt and sugar. Ready-made sauce is served with meat or cheese dishes.

Thus, chili, the benefit of which is proven by the WHO, contains a large number of macro- and microelements, mineral salts, vitamins and oils. It is widely used in medicine in the treatment of anemia, osteoporosis, baldness, as well as the prevention of atherosclerosis, viral infections, diabetes mellitus, bronchial asthma. In addition to all this, this pepper contributes to the normalization of metabolic processes in the body.