courtesy of The Washington Post
Vincenzo Di Marzo, a research director at the Institute of Biomolecular Chemistry of the Italian National Research Council near Naples, Italy, said there are three main reasons we voluntarily eat capsaicin. The first is that it makes other tastes come alive. "Heat, and the sensation of heat, activates capsaicin-sensitive sensory neurons that enhance our perception of flavors," he said. "The second reason is that some people like hot food for its own sake. The right dose of chili is not so painful. And after all, a little bit of pain enhances pleasure, even in non-masochistic people. But lastly, there are also therapeutic properties to chili."
Di Marzo's research has linked activation of the pain receptor to the release of a very important neurotransmitter that affects memory, mood and motor behavior, among other things. In other words, he says, eating chilis might help us increase our sense of well-being and make us more alert and agile. No wonder the body craves them.
Even though there is some dispute about the link between endorphins and chili peppers, what seems undisputed is the potential to treat various types of pain, such as arthritis. Capsaicin triggers the heat receptors and floods the nerves, telling you that you have been burned. After a while, though, there is a kind of information overload, and the signals are turned off, as is the pain -- even pain that is unrelated to capsaicin.
For arthritis patients, the regimen involves applying capsaicin topically. For those of us who would rather get our dose in edible form, Schaetzl's book suggests novel ways to serve dishes using piri-piri that can also be applied to other types of chilis.
See the whisky and chili granita. By combining ice and chili, you can have fun confusing your body. First you perceive that you are eating something extraordinarily cold; then the taste and pain receptors are triggered, and they transmit a burning sensation. The contradiction makes the dish fascinating.
Piri-piri means "pepper-pepper" in Swahili. The chili is so wonderfully hot that the person who named it must have spoken the word twice: the first time while gasping for air, the second to confirm that he could still talk.
This dish was inspired by a recipe in "Pain & Pleasure" (Gwynne Conlyn Publishing, 2008), but it is quite a bit simpler. Gastronomer Andreas Viestad describes it as being in between a drink and a dessert; it can be served as either. He offers it as a little something to "wake up" guests after a long dinner.
The flavor of the granita depends a lot on which kinds of whisky and chili pepper you are using. A good malt whisky will lend a nice smoky flavor to the dish.
Viestad prefers piri-piri or bird’s-eye chili peppers, but has also used Thai, jalapeño and New Mexico varieties with good results. Using a chipotle pepper will lend a smoky malt whisky flavor even if you are using a cheaper type of whisky.
He uses scotch, but says the dish is just as good with bourbon.
Makes 8 to 10 small servings
you will need:
1/3 cup sugar
1/4 cup water
2 to 4 small fresh or dried chili peppers, chopped or crumbled
1/3 cup scotch whisky
20 to 30 ice cubes, plus more as needed
Place 8 to 10 whiskey tumblers or other glasses in the freezer along with the canister of a blender or the bowl and blade of a food processor.
Combine the sugar and water in a small saucepan; bring to a boil over high heat, stirring until the sugar has dissolved. Add 2 of the chopped or dried chili peppers, stirring to mix well. Turn off the heat and let cool to room temperature.
Add the scotch to the cooled syrup; transfer to a shallow metal pan and place in the freezer undisturbed for 1 hour; it should get very cold.
Just before serving, combine the syrup and ice cubes in the chilled blender canister or chilled food processor bowl. Pulse to form a coarse, granular texture. Add some of the remaining chopped or crumbled chili peppers to taste and pulse to combine; add ice cubes as needed for texture.
Divide among the chilled tumblers; serve immediately.
Good luck.
the pleasure is in the pain
courtesy of The Washington Post
Vincenzo Di Marzo, a research director at the Institute of Biomolecular Chemistry of the Italian National Research Council near Naples, Italy, said there are three main reasons we voluntarily eat capsaicin. The first is that it makes other tastes come alive. "Heat, and the sensation of heat, activates capsaicin-sensitive sensory neurons that enhance our perception of flavors," he said. "The second reason is that some people like hot food for its own sake. The right dose of chili is not so painful. And after all, a little bit of pain enhances pleasure, even in non-masochistic people. But lastly, there are also therapeutic properties to chili."
Di Marzo's research has linked activation of the pain receptor to the release of a very important neurotransmitter that affects memory, mood and motor behavior, among other things. In other words, he says, eating chilis might help us increase our sense of well-being and make us more alert and agile. No wonder the body craves them.
Even though there is some dispute about the link between endorphins and chili peppers, what seems undisputed is the potential to treat various types of pain, such as arthritis. Capsaicin triggers the heat receptors and floods the nerves, telling you that you have been burned. After a while, though, there is a kind of information overload, and the signals are turned off, as is the pain -- even pain that is unrelated to capsaicin.
For arthritis patients, the regimen involves applying capsaicin topically. For those of us who would rather get our dose in edible form, Schaetzl's book suggests novel ways to serve dishes using piri-piri that can also be applied to other types of chilis.
See the whisky and chili granita. By combining ice and chili, you can have fun confusing your body. First you perceive that you are eating something extraordinarily cold; then the taste and pain receptors are triggered, and they transmit a burning sensation. The contradiction makes the dish fascinating.
Piri-piri means "pepper-pepper" in Swahili. The chili is so wonderfully hot that the person who named it must have spoken the word twice: the first time while gasping for air, the second to confirm that he could still talk.
This dish was inspired by a recipe in "Pain & Pleasure" (Gwynne Conlyn Publishing, 2008), but it is quite a bit simpler. Gastronomer Andreas Viestad describes it as being in between a drink and a dessert; it can be served as either. He offers it as a little something to "wake up" guests after a long dinner.
The flavor of the granita depends a lot on which kinds of whisky and chili pepper you are using. A good malt whisky will lend a nice smoky flavor to the dish.
Viestad prefers piri-piri or bird’s-eye chili peppers, but has also used Thai, jalapeño and New Mexico varieties with good results. Using a chipotle pepper will lend a smoky malt whisky flavor even if you are using a cheaper type of whisky.
He uses scotch, but says the dish is just as good with bourbon.
Makes 8 to 10 small servings
you will need:
1/3 cup sugar
1/4 cup water
2 to 4 small fresh or dried chili peppers, chopped or crumbled
1/3 cup scotch whisky
20 to 30 ice cubes, plus more as needed
Place 8 to 10 whiskey tumblers or other glasses in the freezer along with the canister of a blender or the bowl and blade of a food processor.
Combine the sugar and water in a small saucepan; bring to a boil over high heat, stirring until the sugar has dissolved. Add 2 of the chopped or dried chili peppers, stirring to mix well. Turn off the heat and let cool to room temperature.
Add the scotch to the cooled syrup; transfer to a shallow metal pan and place in the freezer undisturbed for 1 hour; it should get very cold.
Just before serving, combine the syrup and ice cubes in the chilled blender canister or chilled food processor bowl. Pulse to form a coarse, granular texture. Add some of the remaining chopped or crumbled chili peppers to taste and pulse to combine; add ice cubes as needed for texture.
Divide among the chilled tumblers; serve immediately.
Good luck.
