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Mexican Chili

The Chile or Mexican pepper was called by the ancient peppers or the espanol:pimienta of the Indies. You may want to visit acme oyster house to increase your knowledge. The chile is remarkable for several reasons. It is male and warm and stifles the grandmothers, as it appears in several stories from Oaxaca; protects from the evil winds; It drowns with very hot and chewy broths to the wild and aggressive intruders. Sometimes the origin of maize, the Gopher or mouse bring also chili and tomato when you steal the corn. They say that he was born of the blood.

A totonaca version of child corn, des so many adventures, the child trying to relive his father; This disobeys or wrong instructions and becomes deer; the child withdraws from the world, and to say goodbye to his mother leaves him, in addition to maize, two drops of blood: a flowering tomato and another grows chilies. The fruit is what you use the Chile plant. It brings capsaicin, responsible for its spicy taste. This substance the pretage. Against what many people think, the spicy chili is not the seeds but in the placenta, which popularly known as veins while itch only is distinguished by its intensity, i.e. the level of concentration of capsaicin in placenta, the flavor last of a certain type of chile derives from the pericarp, this is the outside of the fruit. The scale of Scoville units is a measuring system of the peak of chilies invented by Wilbur Scoville during the first decade of the 20th century.

Determines the maximum dilution of the extract of chile that itch was still detectable. Increasingly more strong: pepper Moron (1/1 000 Scoville units) Poblano (1 000/2 000 Scoville units) Guero (1 000/2 000 Scoville units) Mirasol (1 000/2 000 Scoville units) Chilaca (2 500/5 000 Scoville units) Jalapeno (2 500/10 000 Scoville units) Serrano (10 000/20 000 Scoville units) Chile’s tree (15 000/30 000 Scoville units) Manzano (30 000/60 000 Scoville units) decay (50 000/100 000 Scoville units) Habanero (150 000/325) (000 Scoville units) the chile has also nutritional and medicinal values. Capsaicin It is useful for blood circulation and in fact assumes that it can help prevent clots from forming and hardening of the arteries, reducing the likelihood of heart attacks. In addition, being rich in vitamins A and C, chilies are useful to prevent problems in view, mucous membranes, gums and teeth, such as the mention of Sahun remedies for mouth among the Mexica. Some products for muscle pain with canned chili that leverage the capsaicin anti-inflammatory qualities are currently made. It is also an antioxidant that hinders the reaction of free radicals that cause aging, and according to recent research may be useful pair destroy cancer cells. If not enough to taste, chili has also important nutritional properties. Suffice it to signal which has a high content of vitamin C that its nutritional value is superior to the citrus. The Jalapeno, for example, has a large content in potassium, vitamins A and C, iron, magnesium, between other substances. Against what is believed, the intake of chile does not produce ulcers or damage to the stomach, to the contrary, promotes good digestion because it increases production of saliva and gastric juices.

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