Tag Archives: Chili pepper

The term chili (vegetable green, yellow, orange or red) is a common name used in French to designate several species of the genus Capsicum family of solanacées.Tous peppers, mild or strong, are part of the same family, the Solanaceae, which also includes eggplant, tomatoes, zucchini, potatoes and tobacco. The pepper belongs to the genus Capsicum. There are generally hot pepper such as paprika peppers.

Last came among the spices, chilli is today that we consume the most in the world itself is so uneven across countries. This is in hot regions (Africa, America, Southeast Asia, Caribbean) it is most appreciated. But in recent years, the chili is more and more popular among Western populations to the point that selling chilli sauce exceeds that of ketchup in the United States.

Why you burn it?

This is the Capsaicin, which is responsible for the spiciness of the pepper. Pure, its power is such that it is detectable in diluted 10,000,000 its weight in water (1 g of capsaicin per 10 cubic meters of water!).
This molecule is present throughout the pepper but you can find in larger quantities in the seeds.
Depending on its concentration, the chili will be stronger or weaker.

When capsaicin comes into contact with mucous membranes of the mouth and causes the burning sensation, the brain secretes endorphins, a molecule similar to morphine. This natural painkiller causes mild euphoria that the subject will want to hear again by repeating the consumption and increasing the dose resulting in a dependency and addiction in the long run. But rest assured, so far, we have never seen civil disturbances accompany addiction to chili, so do not hesitate to consume!

Peppers contain medicinal properties many and varied. Attributed to the antiseptic powers of peppers.
The capsaicin content in chilli promotes increased production of saliva and other gastric juices thereby improving digestion.
Notably, when fresh, it helps digestion of starchy foods.

Consumption of pepper causes dilation of blood vessels so that blood pressure decreases and the blood cleared, thereby reducing the risk of stroke.

The local application of a poultice of pepper leaves heals bruises and rheumatism.

The dried leaves into powder have an anti-parasitic. Added to food or used in purgative, they are effective in the treatment of pinworms.
Avoid touching your face, lips and eyes when cutting hot peppers, as this can cause irritation. Once we finished with the knife and cutting board, take care to the soap and hands.

According to the concentration ratio of capsaicin in the chili, simply can manipulate them to tears.
If the skin is very sensitive hands, wear gloves when handling hot peppers.

To reduce the taste of hot peppers, you must remove their seeds and inner membranes whitish and spongy on which the seeds are attached. Alternatively, place the peppers soaked in vinegar and cold water for about an hour.
Generally, one must be careful with the quantities, because the flavor and the spicy pepper develops during cooking.

To fight fire pepper it is useless to drink water. Indeed, the Capsaicin is fat soluble, that is to say, it dissolves in fat.
It is therefore more helpful to drink a tall glass of iced milk preferably or absorb ice cream or yogurt.

Kewa Phagsha – spicy pork with potatoes

écrit le par
Reply

Ingredients :

  • 350 g of pork into pieces
  • 2 potatoes
  • 3 green chilies
  • 1/2 onion
  • 1/2 teaspoon of chili powder
  • 3 cloves garlic, crushed
  • 1 piece of ginger finely chopped
  • 1/2 tablespoon of cooking oil
  • 50 g of chopped cilandro
  • 40 cl of water

Preparation :

Put 40 ounces of water in a saucepan, add the pork and a little salt and boil for about 20 minutes, the pork should be cooked thoroughly.

Cut the potatoes into 6 or 8 pieces, then cut the chilies into 2 in lengthwise.

Add the chilli, potato, onion, and 1/2 teaspoon of oil and simmer until potato is cooked.
Stir in garlic, ginger, and chili powder and cilantro. Salt and pepper.

Serve.

Tips : Adapt the chili to your taste, In Bouthan it is used as a vegetable.

Phaksha Pa – Pork with Vegetables

écrit le par
Reply

Ingredients :

  • 1 medium onion
  • fresh ginger
  • 1 medium daikon or radish
  • 40 g of butter
  • 1 boneless pork shoulder, cut into 6
  • 1/2 cup of water
  • 2 tablespoons of chili powder
  • 2 teaspoons of salt
  • 3 large bok choy (stalks and leaves cut into strips)
  • 170 g of dried pork cut into 3
  • 1 large green chili, seeded and julienned

Preparation :

Coarsely chop the onion and finely chop the ginger and set aside.
Melt butter in large saucepan, add the pork shoulder, onion, radish, water, chili powder, salt and simmer over low heat until the pork is tender, about 1:25.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender and to drain.
Add the ginger, bok choy, dried pork, and chili to stew and simmer over low heat 5 to 10 minutes.

Serve.

Anecdotes: In Bhutan the dried pork is considered a healer and is a staple in the cooking.

Fing pork – pork with noodles and chilli

écrit le par
Reply

Ingredients :

  • 1 package of chinese noodles
  • 1 medium onion, peeled and cut into wedges
  • 1 tomato
  • 110 g of butter
  • 700 g of pork shoulder, cubed
  • 1/2 cup o water
  • 3 green chillies, seeded and julienned
  • Salt and freshly ground black pepper

Préparation :

Soften noodles in a bowl of boiling water for 2 minutes. Drain and cut every 15 cm. Coarsely chop the onion, then reserved.
Coarsely chop tomatoes.
Melt butter in large saucepan, add onion, tomato, pork, and water, then let simmer over low heat 30 minutes.

Add the noodles, chilies, salt and pepper and simmer about 10 minutes.

Serve hot.

chicken tarkari

écrit le par
Reply

Ingredients :

  • 1 teaspoon of ground turmeric
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of salt
  • 4 chicken breasts, boneless skinless cubed
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 3 tablespoons of vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon of Cumin powder
  • 4 red chillies, seeded and minced
  • 2 bay leaves
  • 1 large onion, chopped
  • 2 cups of chicken broth
  • 2 large tomatoes, chopped
  • chopped fresh coriander leaves
  • 2 cups of cooked white rice

Préparation :

Brush over with black pepper, turmeric and salt over chicken, then cover and marinate in refrigerator for 30 minutes.

In a small skillet over medium heat, toast dry mustard seeds for a few seconds,then remove from pan and repeat with fenugreek seeds. Be careful not to burn the spices.
Mix the mustard seeds and fenugreek seeds in a mortar or blender and grind to a coarse powder.

Heat oil in a wok or large saucepan over medium-high heat, add garlic, ginger,ground spice mixture, cumin, chilies, and bay leaves and saute for 20 seconds.Add onion and saute until translucent.

Add the marinated chicken and fry for 4 minutes, then add broth and tomatoes.Bring to a boil, then reduce heat and simmer gently for 35 minutes. Sprinkle withchopped cilantro and serve with rice.

Tips : According to the recipe, you can also add other herbs such as gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

Alu Acchar – Potato Salad

écrit le par
Reply

Ingredients :

  • 6 potatoes
  • 1/4 cup of sesame seeds (til)
  • 2-3 green chillies chopped
  • 1/4 tablespoon of turmeric
  • 4 tablespoons of lemon juice
  • 2 tablespoon of mustard oil
  • 1 tablespoon of chili powder
  • cilantro
  • salt

Preparation :

Boil potatoes then peel and cut into cubes.
Heat the sesame seeds in a pan until golden. Remove from heat and let cool, then liquidise.
Mix the powder of chili, salt, turmeric, the lemon juice and mustard oil to the potatoes, then add the chopped green chilies.
Sprinkle with sesame seeds.
Garnish with coriander leaves and serve.

Anecdotes : The pickles are part of the essential nutrients, in the Nepalese cook as well as the chutney.

Thukpa – noodle soup with vegetables

écrit le par
Reply

Ingredients :

  • 400 g of egg noodles
  • 200 g of mixed vegetables (carrots, potatoes …)
  • 200 g of spinach, washed and chopped
  • 1 onion, chopped
  • 2 tomatoes
  • ½ Yogurt
  • 1 clove garlic
  • 1 tablespoon of chopped ginger
  • ½  teaspoon of turmeric
  • 1 teaspoon of cumin powder
  • ½ teaspoon of thyme
  • 3 fresh chilies
  • 1 bay leaf
  • 4 teaspoons of soy sauce
  • 2 cups of vegetable broth
  • 2 tablespoons of mustard oil (or vegetable oil with mustard)
  • Salt and pepper to taste
  • 1 tablespoon chopped cilantro

Preparation :

Peel and cut carrots into rounds and potatoes into 6 pieces and set aside.
Cook noodles in boiling salted water then drain, rinse and reserve.

In a pan heat two tablespoons of mustard oil, add onions, fry until light brown.
Add the cumin, turmeric, garlic, ginger, and chilies, stir well for 1 or 2 minutes.Then add the vegetables and cook for 10 minutes.

Add tomatoes, soy sauce, yogurt, broth, thyme, bay leaf, salt and pepper to vegetables and cook until vegetables are tender.
Add the noodles and spinach into the stew and cook for 1 or 2 minutes longer.
Garnish with chopped cilantro and serve.

Anecdotes : In Tibet, the Thukpa is one of the main dish is served and the Tibetan New Year, during the celebration “Losar” (Lo = year, Sar = new). It is based on the lunar calendar. It is also found in Bhutanese cuisine.

Aamer Ombol or Aum-bowl – soup of mango

écrit le par
Reply

Ingredients :

  • 1 green mango
  • 1 red chili
  • 2 teaspoon of turmeric
  • 1 teaspoon of oil
  • 1 teaspoon of mustard seeds
  • 1 pinch of salt
  • 3 cups of water
  • 1 3/4 cup of sugar

Preparation :

Peel mango and cut into pieces and sprinkle the turmeric and mix.

Heat oil in a pan, add the red chili cut in half lengthwise and mustard seeds to crackle when the chili burnished, add the mango pieces and stir. Turmeric will add a beautiful yellow color.

Add water, bring to a boil and simmer for about 10 -12 minutes, until meat is tender mango. Add sugar and salt and simmer until sugar is dissolved.

Chill before serving.

Serve chilled at the end of a meal.

Anecdotes: A traditional Bengali meal ends with a sweet note: chutney, mango ombol or tok.La is the national fruit of India, Bangladesh, Pakistan and the Philippines.

Emadatse – stew chili and cheese

écrit le par
Reply

Ingredients :

  • 12 chilis serrano or Thaï
  • 2 jalapeno chili
  • 3 tablespoons of ghee
  • 1 onion, chopped
  • 3 mushrooms diced
  • 4 cloves garlic, minced
  • 2 tomatoes, peeled and diced
  • 2 tablespoons of finely chopped ginger
  • 2 teaspoons of salt
  • 1 cup of feta or crumbled farmer cheese
  • 1 cup of fresh cilantro chopped

Preparation :

Cut the chilis lengthwise and remove seeds under running water. Coarsely chop all the chilis and reserve.

Cook onion, mushrooms and garlic over medium heat for about 5 minutes until onion is translucent. Add the chilis, tomatoes, ginger and salt, mix well and cook for about 7-10 minutes, until chilis are slightly scorched, then add cheese and cook, stirring constantly until melted.

Garnish with cilantro and serve warm or lukewarm with rice.

Anecdotes : The Emedaste is the national dish of Bhutan, there are many variety. Here, the chilis is used as a vegetable not a spice.

Macher jhol – fish curry

écrit le par
Reply

Ingredients :

  • 750 g ​​white fish fillets or sliced
  • 2 teaspoons of salt
  • 1 teaspoon of turmeric
  • mustard oil
  • 1 large potato
  • 1 small eggplant
  • 4 cups water
  • 4 green chillies
  • garam masala

Preparation :

Wash and dry the fish, sprinkle with 2 sides with salt and turmeric and let stand 5min.

Cut potatoes into quarters, the eggplant into slices and then cut in the lengthwise green chilies, remove seeds and reserve.

Heat oil in skillet and brown the fish on two sides until cooked and reserve.

In the same oil, fry the masala spice up the crackling, add the potato and eggplant and fry until coated with spices. Pour the water and let simmer.

Once the vegetables have softened, add the fish and peppers.

Serve hot with rice.

Moorgi kosha – Chicken Curry Bengal

écrit le par
Reply

Ingredients :

  • 3 tablespoons of vegetable oil
  • 1 red onion minced
  • Salt
  • 1 bay leaf
  • 3 tablespoons of water
  • 1 tablespoon of turmeric
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground paprika
  • 2 tablespoons of ground ginger
  • 2 large cloves garlic minced
  • 1 kg of chicken breast, diced
  • 1 tomato, thinly sliced ​​
  • 1 teaspoon of sugar
  • 3 pods cardamoms coarsely ground
  • 3 cloves
  • 1 stick cinnamon
  • 1 tablespoon of ghee
  • 1 tablespoon of ground coriander
  • 1 large bunch fresh coriander, finely chopped

Preparation :

Heat oil in a wok or skillet over high heat. Add 1/3 of the onion and cook until browned, add salt. Remove from heat and let rest on paper towels and set aside.

Add bay leaf and remaining onion in a saucepan, add salt and cook until onion is golden and crisp. Add turmeric, chilli powder, paprika, ginger, garlic and water, mix well and simmer.

Add chicken pieces and tomato slices, salt and add sugar, stir. Add cardamom, cloves, cinnamon, ghee and 1 tablespoon of water. cover and simmer over low heat for 30-35 minutes until there was no more water.

Remove the cover. If water remains in the pan, increase heat to medium. Add the ground coriander and cook until all liquid has evaporated, you can keep a little broth for the sauce if you like.

Transfer to a serving dish and garnish with chopped cilantro and onion rings previously set aside.

Serve with naan or basmati rice.

Pajeon – new onion pancake

écrit le par
Reply

Ingredients :

  • 2 onions
  • 80 g of flour
  • 1 dozen oysters
  • 2 eggs
  • 1 red or green chili
  • salt
  • 1/2 glass of water
  • oil

Preparation :

In a bowl put water, salt and flour mix well, then add eggs and mix again.
Wash spring onions and slice 5 cm even the green, then cut the pepper into strips.
Add oysters, new onions and red pepper in the bowl and mix.

Heat a pan and put oil, when it is hot, put a ladleful of the mixture and spread well.Let brown on both sides.
You must use a lot of oil for cooking, so you have the right amount so that the dishis not too fatty.
Mix soy sauce, then sesame oil and sesame seeds.
Serve the pajeon with sauce.

Astuces : We can add the chili powder in the sauce. “Pa” mean spring onion “jeon” mean mixture of egg and flour. There are a large variety of Pajeon : beef, pork, kimchi, shellfish and other seafood are mainly used.

Bibimbap – beef, rice and vegetables salad

écrit le par
Reply

Ingredients :

  • round rice
  • 200 g of beef (sirloin)
  • 100g beansprouts
  • 100g black mushrooms
  • 1 carrot
  • 1 cucumber
  • 1 teaspoon of sesame seeds
  • 1 c. tablespoon of sesame oil
  • lettuce
  • 2 eggs
  • oil
  • salt
  • pepper
  • 1 glass of water

    Marinade:

    • 2 tablespoons of soy sauce
    • 1 tablespoon to liquid honey
    • 1 tablespoon of sesame oil
    • 2 cloves garlic, crushed

      spicy sauce:

      • 2 tablespoon of red chile paste
      • 1 tablespoon of liquid honey
      • 1 tablespoon of sesame oil

        Preparation :

        Cook the rice.
        Mix the minced beef with marinade ingredients and set aside.
        Mix all ingredients in hot sauce in a bowl and reserve.
        Peel and cut carrot, cucumber and mushrooms into strips.
        Cook the julienned carrots in 1 cup water over low heat until the water evaporation.
        Season with salt, pepper, sesame oil and sesame seeds.
        Cook meat in a little oil and set aside.
        Put the rice in two large bowls and place the vegetables, meat, chili circularly by type above, crack an egg and drop it in the center.
        Sprinkle with toasted sesame seeds and serve very hot.

        Tips : You can add the vegetables you want.

        Anecdotes : In Korea they eat this dish with a spoon, and mix everything before eating it. It is from the region of Jeonju, South Korea.