How Spicy is "Spicy"?

Saffron is our love affair; a culinary crescendo that evokes a warmth of its own. But cooking is so much more than a single ingredient — it’s also about respect. It’s about respecting people from different cultures who dedicate their lives to creating something extraordinary with every dish they serve; family meals or five-star restaurants alike.

And that’s why we’re inviting everyone to join us – to share their recipes, explore new flavors and be part of something special. We know everyone has something delicious to offer!

For now, love yourself and enjoy this one ... 

Several years ago, I heard my sister complimenting one of my aunts for some turkey meatballs that she had made. My sister, with her mouth open, said "They've got a nice little kick!" "Thank you! My aunt responded, "They have a decent amount of heat." The garlic and black powder give them a nice kick."

It's a memory I treasure because it shows how subjective the term'spicy' hot can be. Piperine, the chemical compound that gives peppercorns their heat, can be quite hot. It's not common to eat whole peppercorns, though you can see Josh, our marketing director, doing it on Instagram.

Piperine is similar to capsaicin, the chili pepper's infamous compound. It stimulates heat receptors within your mouth. When chilies or peppercorns are described as "hot", it is true, even if the semantics can be confusing. This helps explain why people have different experiences with heat due to differences in their pain tolerance, nerve receptors and de-sensitizing experience.

Capsaicin stimulates not only heat receptors but also pain receptors. This compound can cause irritation to your tongue and any other skin or lips that come into contact with it, depending on its concentration. Wearing gloves is recommended when handling hot peppers. You can also scrub the skin exposed with dish soap, using the scrubby side on a sponge. Contrary to popular belief, the heat does not come from the seeds. The heat is actually in the white membrane that surrounds the seeds. By removing this, you can reduce the intensity of the fresh chili.

Scoville is used to measure the heat of chilies. What is hot for me may be mild for you and vice versa. The Scoville scale does not mean that it is worthless! The Scoville scale can be very helpful for determining whether you'll enjoy a recipe that calls for scotch Bonnet chilies or if a milder chile, like a comapeno, should be substituted.

What is Scoville heat units? The Scoville scale is a way to rank chile peppers according to their heat level, measured in Scoville Heat Units. Wilbur Scoville invented the method in the early 1900s. Originally, it was done by a panel with trained tasters. However, today, this is often done in a laboratory. Scoville scales are less subjective today because of the recent development of chemical analysis for determining the concentration of capsaicinoids, the group of chemicals that cause the sensation of warmth. Capsaicin is one of these chemicals.

It does not, however, mean that the experience you have when eating a particular chile is less subjective. Some people like to eat a habanero as if it were a strange, wrinkled apple. Others feel capsaicin is only meant for use in bear repellant. Both views are valid. The world of chile includes a wide variety of delicious and flavorful fruits with varying heat levels.

Try guajillo or ancho chilies if you do not like the heat. These mild chilies are bursting with umami flavor. You want something medium-hot and funky? Our Chipotle Chilies are made from ripened and smoked jalapenos. They have notes of tobacco and raisins. The Urfa chile flakes are not smoked but they have a smokey flavor and similar heat as chipotle. They also have a tobacco-y, sweet/tart, with a hint of salt flavor.

Look for a chile with a heat level you can handle, and see where it falls on the Scoville Scale. You can now decide if you prefer the intense heat of Thai chiles or the mild heat and tomato-like flavor of Sicilian chili flakes. You can go even more moderate by using ground Hatch chile. These chiles are known for their strong flavor. They taste like New Mexican sunshine, with a touch of earthy smoke and mild heat.

Freshness is a key factor in determining the heat and flavor of chilies. Past their prime, dried chiles or chile flakes will lose heat and become dusty and bland. Spices in grocery stores are often older than a year before they hit the shelves. It can be a shock to learn that our sweet-flavored paprika has a variety of flavors. A dash or cayenne will make you sweat and crushed tabasco can cause hiccups.

Good news: the more spicy foods you consume, the greater your tolerance. If you are serious about it, I can assure you that the effort will be worth your time. My sister recently told me that she now uses gochugang (a Korean fermented chili paste) on her sandwiches in place of mustard. Which, honestly? This stuff can lead to eating habanero homemade pickles straight out of the jar. (Followed by lots of cheese because there's such a thing as too much good food)

Sources:
http://aromatum.blogspot.com/2018/03/an-age-old-question.html
https://en.wikipedia.org/wiki/Piperine
https://en.wikipedia.org/wiki/Capsaicin
https://en.wikipedia.org/wiki/Scoville_scale
https://scovillescale.org/chili-pepper-scoville-scale/

Grant Burley Photos

Infographic created by Ityng Deng. Curio Marketing & Graphics coordinator.

Frequently Asked Questions

What's the difference in cooking with whole vs. ground spices? Ground Spices?

There is no difference in cooking with whole spices and cooked with ground spices. After harvesting, all spices are ground. This ensures that there are no differences in the quality of spices.

The price difference is however significant. Whole spices cost more because of the labour involved in processing them. But the flavour is well worth it.

Buy whole spices and you'll often receive additional discounts. If you buy a whole bag of cinnamon sticks, you may get a discount.

The same goes for nutmeg, cloves, ginger, cardamom, etc. These spices can be purchased in bulk to save money.

Whole spices also last longer than ground spices. Ground spices lose their potency rapidly due to oxygenation.

The main reason we recommend whole spices over dried is that they can add lots of flavor to recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

Additionally, spices need to be ground. It makes sense to purchase large quantities of whole spices when you are buying them. You won't run low on spices if you buy large quantities.

What are the ten most popular spices?

Spices are used for flavouring foods and drinks. Some of these are more common than others. But there are hundreds of varieties of spices out there. Let's examine the ten most famous spices and learn why they're so beloved.

Because spices add flavour and aroma to food, they are essential for cooking. Many spices are also rich in vitamins and minerals that can keep your body healthy.

Here are the ten best-selling spices.

1. Cinnamon - This spice is known to improve digestion and lower cholesterol levels. It is also known to help prevent flu and colds.
2. Garlic - This spice boosts immunity and fights infections. It also aids digestion and lowers blood pressure.
3. Oregano-This spice can boost energy and increase athletic performance. It helps to fight infection and improve memory.
4. Black Pepper -This spice is full of antioxidants and anti-inflammatory properties. It reduces stress and helps prevent heart disease.
5. Basil -Basil has vitamin K, iron, calcium, as well as iron. It aids in the fight against cancer cells as well as boosting metabolism.
6. Vinegar and salt - They make a great combination. Both vinegar and salt can be used to fight viruses and bacteria.
7. Cloves – Clove oil can be used to treat sore throats and toothaches. It also helps with muscle spasms.
8. Ginger - Ginger has been shown to reduce nausea and morning sickness in pregnancy. It clears congestion and helps to relieve headaches.
9. Curry Powder – Curries have existed since antiquity. They were made originally with coconut milk. We now use other oils or base oils like ghee.
10. Turmeric – One of the oldest medical herbs is turmeric.

These ten spices are a great way to spice up your food. You might be amazed by the results.

How to Store Your Spices?

Keep them out of the sun and heat.

To store spices for longer periods of time, place them in a dark cupboard. This will help keep them fresh and prevent any deterioration due to oxidation.

Store your spices in a cool, dry area away from direct sunlight. You can lose the aroma and flavor of your spice if it is near a heater or window.

Spices need to be kept in an airtight glass container or tin. Avoid storing spices in plastic containers.

As humidity can cause mold growth, it is important to check the seal before opening or resealing.

Do not throw away any spices that you have left over. Instead, use them up by adding them to other dishes. To extend their shelf life, you can freeze them.

What's the difference between curried and curry?

There is no difference in spelling. Both words mean the same thing: Indian cuisine that includes meat and vegetables mixed with different seasonings.

Curry comes from the Hindi word kari meaning "to rub." This term refers to how the spice mixture is rubbed onto the food. Curried foods are generally cooked until they become golden.

Curried dishes weren't always reserved for special occasions. Today, they can be enjoyed throughout India. They can be made with chicken, beef or lamb and include vegetables as well.

Curried dishes can be served alongside plain white or brown rice. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

Thai food includes paprika.

Yes. Yes.

Thai, Mexican, Spanish, Indian and Chinese cuisines include paprika.

Paprika is a product that dates back over 5,000-years to Ancient Greece. The Hungarian language, which means "pepper", is where the word "paprika" came from.

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)

External Links

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• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

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• PubMed: Inflammation and Metabolism Acute - PubMed


• PubMed - Aging, inflammation, the environment

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• Validation of Novel Lifestyle Inflammation Scores (PMC)


• Molecular mechanisms that curcumins have on tumorigenesis, angigenesis and metastasis. This article is from PubMed.

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• Vanilla


• Full Text

How To

How to Cut Shiitake Mushrooms

So, the shiitakes are growing well. There's nothing wrong with them. However, how do you cut them without cutting yourself? We've tried everything, even scissors. But they keep slipping out of our hands. Is there something wrong?

Well, there's a trick for that. Put a rubber band around your mushroom stem and twist it tight. This will ensure that you don't fall and break your wrists.

This may seem too simple. It is. However, it is also very efficient.

The rubber band makes the stem slippery, so it feels natural when you pick it up. Plus, it doesn't hurt to hold the stem tightly.

Go ahead, try it. It's so easy to chop mushrooms now.

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