Chiles have been eaten in Mexico, Central America, and South America since about 7500 BC. They were discovered by the Spanish when Columbus arrived in the Caribbean. It was he who added the word "pepper" to the name, since the spicy taste reminded him of the peppercorns he knew back in Europe. In the Americas, they are still referred to as chilies.
In 1493, chilies were taken to Spain by Columbus' physician, Diego Alvarez Chanca. In under a year, he wrote of their amazing medicinal qualities. Chiles were grown in the monasteries in Spain, where the monks used them in recipes instead of the expensive peppercorns.
Capsaicin causes the heat in chilies. An alkaloid, it causes pain and inflammation in your mouth if you eat more than you should. This will release endorphins from the brain, to soothe the heat and make you feel good. This is why many people like to try extremely hot chilies. They like the effect of the endorphins. On the other hand, capsaicin is also used in pepper sprays that are used in self-defense weapons and crowd control weapons.
Cooking
Chiles can be found fresh, canned, roasted, dried, or smoked at the local shops. With more than 100 different kinds of chilies, it can be a lot of fun experimenting with them if you like things hot. Chiles, like many other fruits, keep their seeds inside of them. Many have a very fruity flavor if you can taste beyond the heat. Some may taste like apricots, nuts, or raisins.
When cooking a
Mexican food recipe, be sure you get the right kind of chili asked for in the recipe. Each variety will add a different flavor, it is not just about heat. Get the right chilies to get the best results for your recipes.
If the heat overwhelms you when you eat chilies, use milk to soothe the fire. Water may seem like the obvious choice, but it does not remove the capsaicins. Dairy products like yogurt, sour cream, and milk are much better at doing this. You can also use bread or rice, as they are effective at soaking up the capsaicin in your mouth.
When you are working with chilies, be careful. Use gloves when you cut up chilies. The capsaicin can burn your skin. Likewise, you do not want to forget and itch around your eyes while working with chilies. A single particle of capsaicin by the eyes can be very painful. Wash carefully. You may even want to go so far as to wear protective eyewear if you rub your eyes a lot.
There are several common chilies used throughout Mexico. The ancho is a mild, flavorful chili with hints of raisins, coffee, and licorice. Another mild chili used frequently is the Anaheim. It is often served with stuffing inside. Cayennes are a hotter chili that is often dried and powdered. It is used to season stews and many other recipes. Chipotles are growing in popularity. In reality, they are jalapenos that are dried and smoked. This gives them a lot more flavor and depth that they transfer to any dish. They are easily found dried or in cans.
More Information:
Tortillas are quintessential to Mexican cuisine and can be stuffed with many different fillings. You can get
tortillas stuffed with beef, fish, chicken, vegetables, cheese or a combination of fillings, and they are wonderful to stuff and bake with cheese over the top. Tortillas are to Mexicans what bread is to us.
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