With the fall produce comes beautiful, colorful, peppers. They may burn your mouth, give you indigestion and even irritate your skin yet we always go back for more of this seductive, fiery fruit…
I am frequently asked how to stop the burn of chili peppers after handling or eating them. The best answer I have found is; if your hands are burning try cleaning them with alcohol to remove the pepper’s oil and then soak them in a dairy product. If your mouth is burning try eating a dairy product. Dairy products contain a chemical called ‘Caisen’, which combats the effects of the chili’s capsicum. ‘Capsaicum’, is the heat causing chemical found mostly in the membranes and seeds of the pepper.
Peppers can be split into two groups; sweet and hot (chili) peppers. The heat of a pepper is measured in ‘Scoville Units’. The mildest being the Bell pepper and the hottest the Jamaican Habernero.
The fruit of the ‘Capsicum’ or pepper plant is used for food, medicine and spices. I find it very interesting that most animals shy away from this plant because of the ‘capsaicum’, yet birds the important pollinators, are attracted to this bright colored plant.
Peppers are one of my favorite ingredients to cook with. I guess this love comes from my Spanish ancestry. I love the garden fresh and spicy flavor they impart to a dish. In Spanish cuisine many dishes are started with a “Sofrito” or flavor base. This is made by sautéing onions, garlic and chili peppers in olive oil. Many cuisines of the world begin their dishes in a similar fashion. For example; The Cajun or Creole cuisines start many of their dishes with “The Trinity”, a combination of celery, onions and peppers. The French begin theirs with the “Mirepoix”, celery, carrots and onions.
Peppers are not just delicious but highly nutritious as well. Research has found that the capsaicum in peppers help fight a multitude of diseases such as: Sinusitis, high blood pressure, migraine headaches, stomach cancers, in fact a red bell pepper contains twice the Vitamin C as an orange. For an added bonus, did you know that chili peppers can help you burn fat and lose weight? Capsaicin is a ‘Thermogenic’ which stimulates our metabolism. Bon Appetite!
Moroccan Tilapia with Peppers & Chilies
Ingredients:
- 6 portions tilapia fillets or firm fish of your choices
- 1 bunch cilantro, leaves only, finely chopped
- 6 cloves of garlic crushed
- 1 teaspoon paprika
- ½ teaspoon chili flakes (or as desired)
- 1 tablespoon kosher salt
- 2 large dry (mild) chili peppers (rehydrate in water) and cut into strips
- 1 yellow hot banana pepper cut into long thin strips
- ½ cup extra virgin olive oil
- 2 large red or yellow peppers cut into long thin strips
- ½ cup of water
Method:
Preheat oven to 375 degrees. Place half the cilantro and all the peppers on the bottom of a 9 x 12 inch pan. In a bowl combine the garlic, remaining cilantro, spices, oil and water. Dip each piece of fish in the mixture and place in pan spaced evenly.
Pour remaining sauce over fish. Roast uncovered for 25 minutes. Baste with juices and serve.
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