Pepper red

The first traces of bitter pepper were discovered by archaeologists in the burials of Mexicans and Peruvians living several hundred years ago in the lands of South America. A shrub with sharp fruits was not inferior in importance to corn, which the Mexicans grew on a large scale. In 1494, a group of travelers led by Christopher Columbus approached Latin American lands. Then the ship’s doctor Khanka became interested in the “agi” seasoning, which the locals add to almost every dish. Taking with him the seeds of a new exotic shrub, Khanka told about an interesting observation to the Spanish Queen Isabella of Castile. This is how Europe learned about hot peppers.

And a few decades later, the Spaniards were faced with the far from culinary properties of a “harmless” vegetable. In hostilities, their troops received a shock response from the Indians with a new weapon – a suffocating “gas” from spicy paprika. The Indians came up with an interesting way to use weapons from caustic pods. They poured ground paprika on hot coals, and the resulting poisonous vapors were carried by the wind towards the Spanish invaders. The news made me take a fresh look at the plant, then it quickly spread throughout European countries. The spice was especially fond of in Hungary, where it received the status of an ingredient in the national cuisine.

On Russian soil, spicy spices have been grown since the 16th century, as is known from the handwritten cultural monument “Travnik”. For some time, the plant was not perceived as a full-fledged product, only after a couple of centuries people appreciated its spicy taste. Now hot pepper is grown even in the gardens of summer residents, and some even grow ornamental varieties as houseplants, the fruits of which are not inferior to garden crops in terms of hotness.

Like all vegetables, pepper is known for its vitamin composition, which has a beneficial effect on the body. They will most likely not be able to cure all diseases, but they can make a useful contribution to well-being.

✅  Help with migraines – in the world of pharmacology, there are nasal sprays based on capsaicin, an alkaloid extracted from caustic pods. The substance is able to block pain receptors, which allows it to be used as a quick anesthetic for stopping a migraine attack and other types of headaches.

✅  Increases life expectancy – some researchers have done an amazing experiment in which they compared the life expectancy of those who ate 1 pod in any form every month for 20 years. During the trial, the risk of death in the observed group fell by 13%. Presumably, this effect is realized due to the pronounced anti-inflammatory properties and vitamin composition.

✅  Cold Remedy – for people with allergic rhinitis, one drop of capsaicin can help relieve bothersome symptoms. At first, the remedy causes a burning sensation and can even increase the signs of rhinitis, but after a few hours you can notice the “magic” effect. Allergy sufferers using this method forget about the symptoms for at least a couple of months.

✅  Normalizes metabolism – the feeling of heat that appears after eating paprika is a sign of temperature changes under the influence of capsaicin. The alkaloid acts on general receptors that regulate temperature and metabolism, and in particular the breakdown of fat. It turns out that bitter pods help to get rid of a few extra pounds.

✅  Copes with pain – folk healers found an amazing use for the vegetable, using it to relieve pain. The warming effect of capsaicin is perceived by neurons as a pain impulse, due to which pain receptors are blocked and the intensity of sensations decreases.

✅  Removes signs of arthritis – all the same effect of anesthesia is taken as the basis for warming ointments, patches and creams used in rheumatology. Regular use of these remedies helps relieve arthritis symptoms in a couple of weeks, as proven by researchers.

✅  Natural Preservative – the vegetable’s natural antimicrobial properties have been noticed by canners who are trying to give the vegetable a new use as a preservative. So far, this idea is under development, but housewives have been actively using this trick for a long time. By placing a pod with another vegetable or fruit in a sealed package, it is possible to extend the life of the latter by several weeks.

✅  Strengthens the body – the antioxidant property of capsaicin and antitumor cells, the production of which is stimulated by the action of vitamins from the eaten pod, are responsible for the general strengthening effect. Also, due to capsaicin, the work of mitochondria is launched, which increases the overall energy reserve of the body.

Medicinal properties do not cancel the side effects that some people develop after eating a vegetable. There are few of them, but nevertheless, the possible harm of spices must always be remembered.

❌  Increased stomach acidity – irritating juice provokes the production of hydrochloric acid, the excess of which contributes to heartburn, and also increases the risk of exacerbation of gastritis or ulcers.

❌  Allergies – those who have experienced at least one episode of allergies in the past should be careful about this vegetable. It contains an allergen that can cause common symptoms in the form of cough, nasal congestion, sore throat and swelling. And if the juice gets on the skin, local signs may appear: itching, redness, pain or rashes.

❌  Irritation of mucous membranes – this bitter product, getting on the delicate mucous membranes, causes serious damage, up to chemical burns. Gloves and separate kitchen utensils should be used when handling pungent fruits to prevent inadvertently getting paprika particles into the eyes, nose or mouth.

Dairy products, such as milk or kefir, will help get rid of a strong burning sensation after eating pepper. To avoid such troubles, you should slowly introduce the product into the diet, paying attention to any changes in the body.

The fresh pod has a sharp and slightly bitter taste, which depends on its degree of maturity. Peppers with extracted seeds have a less pungent taste.

In culinary business, hot pepper can be used both fresh and dried. Dried fruits, mashed to a powder state, are called Hungarian paprika. More often, paprika is ground with a coarse grind, so that it is more convenient to control the taste of the dish and its appearance. Spicy ground seasoning is added to hot dishes, marinades, sauces and dressings. And you can’t do without dried whole pepper when cooking pilaf or borscht. Coarsely ground paprika is used to flavor olive oil and vinegar, which are suitable for dressing salads and marinating meat.

Fresh peppers cut into thin strips go well with vegetable salads, and chopped into small cubes are ideal as a seasoning for fish and meat dishes. When working with pods, it is important to observe the measure, as an excess of spiciness can irreparably spoil the taste of food.

Hot peppers have an interesting feature – they rarely rot, which is explained by the presence of bitter alkaloids, which are considered a natural preservative. The left fruits at room temperature gradually dry out and can be stored in this form for a long time. Ripe vegetables must be washed, wiped, tie the stalk by a thread and hang in a dry room. So they will retain their suitability until the next season.

Fresh fruits collected from the garden can be stored in the refrigerator for up to 5️⃣ days. If you want to keep it a little longer, then pack it in an airtight container and leave it on the bottom shelf of the refrigerator. They can be placed in the freezer and used seasoning in the winter. The thawed fruit loses some of its benefits, but the taste remains the same.

Another option is conservation. Clean fruits are cut into halves, the seeds are taken out and sorted into jars. You can also add your favorite spices and fresh herbs. At the end, the jars are filled with warm vegetable oil, tightly closed and stored in a dark place at room temperature. This method allows you to save the sharp taste of the workpiece for at least several months. Vegetable oil soaked in a spicy bouquet is suitable as a salad dressing, so it can be used separately from canned pods.

Also, burning fruits can be cleaned of seeds, chopped in a blender and dried in the oven on a baking sheet at 50°C for about 2️⃣ hours. During this time, unnecessary moisture will evaporate and dry coarse paprika will remain, which must be collected in a dry container. Homemade seasoning should be stored covered in a dark kitchen cabinet away from high temperatures.