Chili: really hot!

Chili in stock

Pay attention to chilikauf on undamaged, crisp goods that you recognize the fresh, not dried stalk. Fresh chili peppers stay in the vegetable compartment of the refrigerator for a week. Never store in plastic or airtight containers. It is best to pierce small holes in the foil of the original packaging. For the stock: Freeze whole chili peppers with a stalk, rinse them off hot and pat dry. Rinse cold before use, dab dry and cut into rings. Or halve chili, core it, finely chop it and freeze it in the ice cube container. The sharpness survives the cold sleep.

Dry, but sharp

Dried chilli peppers are ten times as sharp as fresh ones on the weight because almost all of the water, but not the tonic capsaicin, is removed during drying.

The champagne among the chili varieties: From the western province of Extremadura comes the "Pimentón de La Vera" - a spicy specialty made from smoked chili peppers; Depending on the variety, the powder is spicy (picante) or sweet-mild (dulce). Ideal for meatless dishes, which a strong smoked aroma is good for. Just like champagne from Champagne, "Pimentón de La Vera" carries international trademark protection based on its region of origin (from La Chinata, at Pepperworld).

Quick help when it's burning!

Chili bites Fresh chili peppers should you because of the sharpness - the active ingredient capsaicin sits in the intermediate and partitions - when brushing and cutting only with thin rubber gloves (best vinyl disposable gloves from the pharmacy) touch. Beware of eye contact: Although harmless as pepper spray, it burns like hell. Capsaicin is not water-soluble but only fat-soluble. Therefore, if it was too hot, do not use water, but with cold milk, yogurt or milk ice cream or a piece of cheese behind.

In addition, the agitator stimulates the formation of saliva and digestive juices. That's why hard-to-digest foods - such as fatty meats, the typical Mexican bean dishes or thick cheese pizza - are spicy-flavored.

Sharp lexicon

Hot spice paprika It is also called pepperoni, chili or pepper. Cayenne pepper: from the classic Mexican chili pepper. Slightly smoky and bitter. Chipotle: by smoking over mesquite wood dried jalapeño chili. Soak before use. Tabasco: The world-famous red sauce was at the beginning of the 19th century. the first hot sauce in bottles. From ripe orange-red chili peppers, salt and brandy vinegar. Tabasco green: from mild green jalapeno peppers, spicy but not spicy. Peperoncini are small dried peppers from Calabria, the southern tip of Italy; whole, ground and also in flakes / broken in trade. Sambal oelek: hellishly spicy Indonesian spice paste made from red chili peppers, brown sugar and salt.

Hot Shop on the Internet

A real hot shop is Renate's and Harald Zoschke's first German chili shop, which they have been operating on the internet for two years. Before that, the two "Pepper People" were active in the south and southwest of the United States, selling their own developed chilli sauces at their Florida hot shop, all about the pungent pods and hot and spicy. Now it is "Pepperworld Hot Shop" Meeting place and source of shopping for the Chili Pepper fans and many who just want to get a fiery taste or are looking for news in the chili database. Even those who would like to inform themselves about the health benefits of the small spice pepper pod are exactly right at www.pepperworld.com.