Red Chili: How to Use it in Cooking and its Culinary Uses

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wellhealthorganic.com:red-chilli-you-should-know-about-red-chilli-uses-benefits-side-effect : Red chili is a versatile spice used in many cuisines around the world. It adds a bold, spicy flavor to dishes and can be used in a variety of ways in cooking.One common use of red chili is as a seasoning for meats, vegetables, and soups. It can be added to marinades or rubs to add heat and flavor.

Another popular use is in sauces and dips, such as salsa, hot sauce, and chili oil.Red chili can also be used to flavor rice dishes, stir-fries, and curries.It’s important to note that red chili can be very spicy, so it’s best to use it in small amounts and gradually adjust to taste. Additionally, it’s recommended to wear gloves when handling fresh chilies to avoid skin irritation.

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WARMING TO WELLNESS

Boasting high amounts of vitamin C and antioxidants, chillies have been found to help prevent lifestyle diseases including some cancers and stomach ulcers. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type II diabetes.

Red varieties, which are typically high in beta-carotene and pro-vitamin A, are said to boost immunity and promote healthy mucus membranes, which may ease congestion of the lungs, nasal passages, urinary and intestinal tracts.

HOW TO EAT CHILLIES

From dried and ground to raw and sautéed, there are many ways to enjoy chilli peppers in your next meal.

Sautéed vegetables can benefit from the addition of finely chopped chillies, as can Thai-inspired curries. Alternatively, add a little burn to homemade salad dressing with either freshly picked chillies or the dried variety available from your local supermarket spice aisle.

For those who are more daring, eating hot, pickled chillies straight from the jar will most certainly add some sweat to the brow. However, those who suffer from hemorrhoids should employ caution, as the hotter varieties of chilli may exacerbate the condition.

HOW TO PREPARE

Handling and cooking with fresh chilli peppers should be done so with care as the capsaicin may cause burning to the eyes, skin or lips. Wear rubber gloves and remove immediately after handling chillies, or alternatively, thoroughly wash hands as well as all kitchen utensils used in their preparation.
If you love extra spice in your dish, you may choose to leave the chilli seeds and inner white membranes intact as this is where most of the heat comes from.
For those who appreciate chilli flavour without the high heat, carefully remove all seeds and the inner white flesh and discard well away from the easy reach of children.
Remove the green cap and stem from the chilli before cooking.

CHILLI VARIETIES

Get to know your jalapeno from your habanero:

ANAHEIM: When ripened red, these sweet and mild chillies are ideal for stuffing. Green when less ripe, add them to your favourite Mexican dish for a more subtle spice.

CHILE DE ARBOL: Spice lovers will want this variety on their dinner plate. Hybridised from cayenne, the chile de arbol is also extremely spicy well before it matures.

CHIPOTLE: One of the most commonly used chillies, the chipotle is actually a dried and wood-smoked red jalapeno. Embodying a decent heat, most chilli lovers will be satisfied with the chipotle kick.

FIREFLAME: A mild flavour, the fireflame can be recognised thanks to its long and tapering pod, and adds a subtle spice to dishes such as chilli con carne.

GUAJILLO: A deep red and amber hue, with hints of brown, this chilli is said to hold a flavour reminiscent of green tea mixed with berries. It also forms the basis for many sauces in its native Mexico.

HABANERO: If you’re one of the ‘some’ who like it hot, this feisty fruit may be for you. Paired well with tomato-based dishes, the habanero will do more than break a sweat.

JALAPENO: Eaten green, the hot jalapeno (pronounced hala-peen-yo) is a smaller chilli, usually shaped like a small triangle. Often pickled, they are ideal on sandwiches as well as in any dish that requires a little extra heat.