Scoville inferno - chili peppers testing - Wilbur Scoville

Art Culinaire,  Summer, 2002  by Johnny Cash

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Unofficially, we coin names to describe the heat of a dish through word association; fire, degrees of heat, alarms, and so on. However, despite the pain and fearful reactions by some, it is possible to create and balance flavors in piquant foods. Asia and Latin America riddle their spicy foods with coriander, sour or sweet ingredients, giving a yin yang effect that calms the heat.

Too hot to handle:

The volatile chili pepper is simple to use but can inflict pain if not handled correctly. People's sensitivity levels will determine their reactions. Capsaicin leaves a residue on any surface it comes in contact with. When using chilies, wear gloves if your skin is sensitive. Never rub your eyes or face. Wash your hands thoroughly with soap and water when you are done; this is especially important for gentlemen before a trip to the bathroom!

Bite your Tongue

Everyone's tongue has different sensory areas. There is one area that detects salt, another sweet, and so on. Black pepper is sensed in a different area of the tongue than chili. Interestingly enough, in nations like Africa or Korea where hot chili is commonplace, but black pepper seldom used, a dish spiked with black pepper can incite tears.

To eat chili takes some learning. At first, it can be painful, but later it becomes addictive. If you've eaten something too hot, the natural assumption would be to drink water, or better yet, an icy, cold beer to douse the fire. In actuality, milk products or fatty items will coat the mouth and help neutralize the burn more effectively. Lassi, a yogurt based drink common in India, is a delicious accompaniment that lessens the sting of a spicy dhal. Remember, whatever part of the vessel you drank from for relief will probably be coated with capsaicin. If you drink from the same contaminated area, you'll "re-infect" yourself.

Eating fiery food often will build up tolerance and allow the palate to appreciate the many complex flavors deep within each chili. Learning to identify the flavors and individual qualities of different peppers takes time and patience, much like learning to appreciate wine.

Like firecrackers, some peppers are full-out duds, with no pep whatsoever. The truth be told, different plants of the same pepper species can have unequal degrees of heat.

There is constant development of cross breeding and hybrids coming out, so the chili is constantly evolving into even a hotter species. There is a macho misconception that "he who eats the hottest is most manly (grunt!)."

Fiery foods have been around for a long time, in every form possible--sweet, savory, liquid, and dry. As the chili pepper's popularity and availability expand, the potential variety of sauces and condiments incorporating this fiery fruit has no limits. The dedicated chili pepper fan can't ever seem to get enough.

COPYRIGHT 2002 Culinaire, Inc.
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