{"id":715,"date":"2018-10-08T19:58:00","date_gmt":"2018-10-08T19:58:00","guid":{"rendered":"https:\/\/development.optikal.com\/schaffer\/?p=715"},"modified":"2023-12-21T20:06:29","modified_gmt":"2023-12-21T20:06:29","slug":"is-capsaicin-a-cure-all-yes-chilies-bring-more-than-the-heat","status":"publish","type":"post","link":"https:\/\/development.optikal.com\/schaffer\/is-capsaicin-a-cure-all-yes-chilies-bring-more-than-the-heat\/","title":{"rendered":"IS CAPSAICIN A CURE-ALL? YES \u2014 CHILIES BRING MORE THAN THE HEAT"},"content":{"rendered":"\n

You feel it when you\u2019re eating spicy food\u2026 That slight burn that brings about a light sweat.<\/p>\n\n\n\n

And even though it\u2019s a little bit uncomfortable, the pain dissipates quickly. You\u2019re left with a headiness \u2014 a light euphoria \u2014 so you keep on eating the peppers, chilies or hot sauces that brought you to this desired place. It feels a little bit like you do when you\u2019re falling in love. <\/p>\n\n\n\n

What you don\u2019t know is that not only do these spicy bits bring on the good feels, but they\u2019re actually good for you. Instead of doing damage to your innards \u2014 as those eating spicier food than they\u2019re used to think \u2014 you\u2019re making yourself more <\/em>healthy. <\/p>\n\n\n\n

Capsaicin, the chemical responsible for all of this, is the active ingredient in chili peppers. And capsaicin is found in every kind of pepper and chili from the tiniest and blandest to the deathly hot Ghost Peppers (just not green peppers \u2014 the capsaicin is missing through a glitch in its DNA).\u00a0\u00a0<\/p>\n\n\n\n

In the wild, the presence of capsaicin scares away most mammals, but humans have outsmarted the natural engineering of these plants. <\/p>\n\n\n\n

Early on, we realized chilies have natural antimicrobial properties. Fresh chilies contain folic acid, potassium and vitamins A, E and more vitamin C than in an orange. The Maya were known to prescribe chilies for ailments like ear aches, bowel troubles, respiratory problems and even toothaches.\u00a0<\/p>\n\n\n\n

In modern times, studies have shown that capsaicin significantly helps reduce nasal congestion and sinus pressure from the common cold or allergies. It\u2019s also used topically in creams for pain relief (the capsaicin stimulates the wearer to release endorphins that bring on euphoria) and there are capsaicin creams to ease the symptoms of psoriasis.\u00a0<\/p>\n\n\n\n

There are even ways to use capsaicin for weight loss. Regularly eating spicy foods has been shown to speed metabolism, help burn fat and suppress appetite. In our personal experience, we\u2019ve had really interesting results from doing the Master Cleanse<\/a> where you survive on just a mixture of water, lemon juice, grade B maple syrup and ground cayenne pepper for more than a week. It\u2019s a very satisfying drink that helps with your fasting and we\u2019re affected in the best way \u2014 it makes us feel remarkably good with a natural high.\u00a0<\/p>\n\n\n\n

There is a reason many of the probiotic drinks and kombuchas offer versions favored with cayenne. There\u2019s a huge majority of people that enjoy both the warming effect and the feeling of\u00a0\u00a0being satiated it provides. Our favorite Kombucha is made right here in SoCal Healthade<\/a>.<\/p>\n\n\n\n

In Southern California, we get to enjoy the amazing regional cuisines of our neighbors to the south \u2014 mainly Mexico \u2014 and there is so much variety to the flavors that different chilies and peppers impart.<\/p>\n\n\n\n

The idea that your pain receptors are producing endorphins creates a desire to eat spicy food \u2014 it\u2019s a pain and pleasure kind of thing \u2014 culinary S&M, if you will. So we do.\u00a0Here is a great chart<\/a> of peppers and chilis organized by heat.<\/p>\n\n\n\n

We have a million reasons to eat jalape\u00f1o, but our favorite right now is with fresh watermelon that\u2019s tart, firm and super juicy. We slice watermelon super thin, like carpaccio, and combine it with thin slices of Serrano chilies or fresh jalape\u00f1o, cilantro leaves, crumbled cotija cheese, olive oil, salt, pepper and some lime juice. It is the most delicious salad ever \u2014 juicy, tart, tangy, spicy and rounded out with the salty cotija cheese.  <\/p>\n\n\n\n

We grow these incredible habanero chilies in our parking lot and they are so hot, you only need a pinch to make an entire pot of mole sauce. We also use them to make a delicious salsa verde with roasted tomatillos, roasted jalape\u00f1os, roasted onions and garlic, habanero chilies, fresh lime juice, olive oil and fresh cilantro.<\/p>\n\n\n\n

Cocktails are another vehicle we like to use for chilies. We make a jalape\u00f1o simple syrup with jalape\u00f1os, agave, sugar and water. We bring the combination to a boil to dissolve the sugar and let the jalape\u00f1os steep for days in the refrigerator. We strain the peppers out and combine it with fresh lime juice, tequila, a splash of Cointreau and you have a to-die-for jalape\u00f1o margarita.<\/p>\n\n\n\n

We pickle every kind of pepper and chili. We just buckets and buckets of different pickled chilies because I\u2019m obsessed, and what\u2019s great about pickling is that it takes some of the heat out of the chili. See our recipe below! We put those chilies in everything \u2014 salads, on top of flatbread pizza, in quesadillas.<\/p>\n\n\n\n

They elevate everything you make, imparting a brightness and a spice that we love.  When we entertain at home, we\u2019ll throw some pickled Fresno chilies on a salad and our guests can\u2019t stop eating it. The pickled chilies add such a different dimension \u2014 with the star anise and the coriander\u2014 people can\u2019t identify what it is, but they love it.<\/p>\n\n\n\n

Plus, we\u2019re getting them all jacked up on endorphins and they\u2019re stumbling around, unable to explain why they feel good, which should be the mission of all good food.<\/p>\n\n\n\n

Here is our recipe:<\/p>\n\n\n\n

PICKLED FRESNO CHILI PEPPERS<\/h1>\n\n\n\n

Ingredients:<\/h2>\n\n\n\n

1 lb Fresno Chili Peppers, cut in 1\/4 inch coins<\/p>\n\n\n\n

1 1\/2 Cups Water<\/p>\n\n\n\n

1 Cup Sugar<\/p>\n\n\n\n

1\/2 Cup Cider Vinegar<\/p>\n\n\n\n

2 Cinnamon Sticks<\/p>\n\n\n\n

5 Star Anise pods<\/p>\n\n\n\n

2 T Coriander Seeds<\/p>\n\n\n\n

2 T Black Peppercorns<\/p>\n\n\n\n

2 T Sea Salt<\/p>\n\n\n\n

1 Medium Red Onion, julienned<\/p>\n\n\n\n

4 cloves Garlic<\/p>\n\n\n\n

Method:<\/h2>\n\n\n\n
    \n
  • In cheesecloth satchel add Cinnamon Sticks, Coriander Seeds, Star Anise, Black Peppercorns.<\/li>\n\n\n\n
  • In medium pot, add: water, sugar, salt, vinegar, spice satchel, garlic, red onion and simmer for 10 minutes.<\/li>\n\n\n\n
  • Add Chili coins and stir. Remove from heat, let cool completely and transfer to glass jar with tight lid. Let it sit overnight in refrigerator.<\/li>\n\n\n\n
  • Store in refrigerator for up to 1 month.<\/li>\n\n\n\n
  • After you have devoured all of the chilis and onions, the left over pickling liquid makes an excellent vinaigrette by adding some of your favorite olive oil (Approx 3 parts oil to 1 part pickling liquid).<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Explore the benefits of Capsaicin and try our recipe for Pickled Fresno Chili Peppers.<\/p>\n","protected":false},"author":1,"featured_media":720,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,11],"tags":[12,13,6],"class_list":["post-715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-insights","category-recipes","tag-food-insights","tag-recipes","tag-schaffer"],"acf":[],"yoast_head":"\nIS CAPSAICIN A CURE-ALL? 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