Chiles-My Kitchen Herb Of the WEEK


Chiles-My Kitchen Herb Of the WEEK


Chiles are also known as Chile peppers, hot peppers and chillis.
History and Geography
Christopher Columbus discovered chiles on his arrival to the New World. Now
these peppers from the Capsicum family play an interracial part in the following
cuisines: Africa, China, India, Mexico, South America, Spain and Thailand.
Varieties
There are more than 200 varieties of peppers, each with its own season and
degree of heatness. They also vary in size and color. The largest can be as
large as 12 inches, and the smallest as small as ¼ inch! Dried chiles and chile
powders are available year round, usually in Latin American and Asian markets.
Examples of some chiles: Anaheim, Ancho, Bird, Caribe, Cascabel, Cayenne,
Charleston Hot, Cherry Peppers, Chilaca, Chile Colorado, Chipotle, Fresno,
Guajillo, Guero, Habanero, Hungarian Wax, Jalapeño, Jamaican Hot, Mulato,
Pasilla, Pepperoncini, Pequín, Pimiento, Poblano, Red Pepper, Ristra, Santa Fe
Grande, Scotch Bonnet, Serrano, Sweet Peppers, Thai Chile, Togarashi.

How To Select Your Chiles
Choose your chile with deep vivid colors. Avoid any chile that is shriveled or has
any soft spots. Usually, a larger chile is milder. Most of the heat of a chile is
contained in the veins and the seeds. Cooking and freezing does not diminish
the heat intensity of a chile, so removing the veins and seeds will greatly help.

A Word of Caution
It is very important to wash your hands after handling these peppers. Your skin
and eyes can burn from the juices contained within the peppers. Some people
are really sensitive and require gloves while handling chiles. If you burn your
mouth from a chile, try eating a piece of bread to reduce the sting.
Food and Spices
Chocolate, cilantro, coffee, cumin, paprika
Cooking Hint
If you are cooking something and it has become too spicy, make it milder by
adding noodles or a potato. These will help absorb some of the heat!
Nutritional Information
Chiles are cholesterol free, low in sodium and calories. They are high in
Vitamins A and C, and a good source of folic acid, potassium and Vitamin E.

Health Benefits
Chiles are mostly grown in hot countries, as eating them will help cool your body
temperature down by sweating a lot quicker than drinking a cold beverage. This
theory has been utilized by native cultures to help bring down a fever. Also, hot
chiles can help ease congestion by making your sinuses run, and they help kill
bacteria in your body! You can make a paste of 9 parts flour, 1 part olive oil and
1 part cayenne pepper. Add enough water to make a paste. Sandwich this
mixture between two cloths and use on arthritic joints.

Scoville Units
This is a method to determine the heat of a pepper.
Mild: 0 to 2,500 Scoville Units
Anaheims, Anchos, Mulato, Pimiento, Poblanos, Pasillas, Sweet Peppers.
Medium: 2,500 to 10,000 Scoville Units
Cascabel, Cherries, Chilaca, Chipotles, Fresno, Guero, Hungarian Wax,
Jalapeños, New Mexico, Pepperoncini, Red Pepper.
Hot: 10,000 to 100,000 Scoville Units
Bird, Caribe, Cayenne, Charleston Hot, De Arbol, Guajillo, Jamaican Hot,
Pequín, Santa Fe Grande, Serrano, Thai Chile, Togarashi.
VERY Hot: 100,000 to 300,000 Scoville Units
Habanero, Scotch Bonnet.
Magickal Properties
Gender: Masculine
Planet: Mars
Element: Fire
Powers: Fidelity, Hex-breaking, and Love
Magickal Uses:
If you feel that your mate may be considering to stray, get two dried chiles, tie
them together with a pink or red ribbon. Place under your pillow, and this should
help maintain fidelity in your relationship.
If you feel you have been cursed, scatter dried red pepper flakes around your
house.
Add peppers to your meals to add spice to your love life.



Recipes
"Hot" Chocolate
4 cups milk
4 cinnamon sticks
4 pieces of Mexican sweet chocolate (or your favorite cocoa)
Cayenne pepper
Combine the milk and cinnamon sticks in a saucepan and heat over medium
heat. When the milk begins to simmer, add the chocolate. Stir until the
chocolate has completely dissolved. Remove the cinnamon sticks, and pour into
mugs. Sprinkle with cayenne pepper! Yields: 4 servings


Basic Chiles Rellenos

Peanut oil, for deep-frying
4 ounces diced green chiles
2 cups grated jack cheese
2 egg yolks
2 egg whites
1-tablespoon flour
¼ teaspoon salt
¼ cup flour
Pour oil in electric deep fryer. Preheat at 425F for 25 minutes. Meanwhile, drain
green chiles and remove seeds. Cut cheese into strips. Insert a strip into each
chile. Dredge each in flour and set aside. Beat egg whites to a soft peak. Beat
together egg yolks, flour and salt until mixture is smooth; fold in beaten whites.
Coat each cube with egg mixture, drop in hot oil. Fry till golden brown. Spoon
hot oil over chilies while frying to brown tops. Remove and drain. Serve on
warm platter topped with prepared enchilada sauce.

Source: TJ Hill - Appetites Catered
Cailleach Ceilteach

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