The Chilli- Mexican Foods Best Friend

It's was used by the Mayans to create ancient "pepper spray," it's present in many of the Mexican dishes we eat and was an integral part of the human diet throughout history.... what is it? The chili pepper of course.

Archaeological records indicate that chili peppers similar to those we eat today have been consumed in the America's since roughly 7500 BC, making it one of the most "authentic" American foods. After being "discovered" in the New World by Columbus, the chili quickly caught on, replacing pepper as the strongest available spice in the known world.

According to the site, The Chemistry of Chilli Peppers , chili peppers belong to the family of Solanaceae, or nightshade plants, and are revered for their high levels of Capsaicinoids, the chemical components that give chilli's their "heat."

When you eat a pepper, the capsaicinoids "bind" themselves to the lining in your mouth and trigger a flow of calcium ions from one cell to the next. This flow of ions triggers the same pain receptors normally triggered by extreme heat, resulting in the painful "burning" sensation chilli's are famous for.



Yet, while consuming chili peppers straight can be quite painful, the plant has many benefits as well.

For instance after consuming chili peppers, your body counteracts the effects by releasing endorphines (a natural painkiller) which calm the nerves and induce a sense of euphoria. Chilli's are also very high in vitamins and anti-oxidants and can be used to make a Capiscum cream which is used in the treatment of arthritis.

Chili peppers may be prepared in dishes many different ways but perhaps one the most popular is as an ingredient in hotsauce. Made from a variety of recipes and flavors, vendors like Firegirls Hot Sauce Catalog provide a hot sauce for every taste from mild to suicidal.

Chilli's come in over 25 varieties and intensities, which are organized according to the Scoville Scale which measures pungency and ranges from 0 (bell peppers etc.) to more than 300,000 (habenero, scotch bonnet peppers, etc.) The various parts of the chili pepper have different concentrations of capsiacinoids and are used in different ways. Strangely enough while the seeds are usually pungent, it is the placenta part of the chili that is the "hottest."

Feeling brave? The check out Pepper Fools Recipe Page for some of the hottest Chili pepper dishes this side of the border.