Spice up your plate
Matthew Kadey, MSc, RD
Chili peppers liven up a variety of dishes. Whether flavouring a glaze, a jam, soup, or muffins, they'll tantalize your taste buds.
From Asia to Latin America, chili peppers have insinuated their way into nearly every global cuisine. Long prized for the bite they lend to dishes, these days it’s not uncommon to find supermarkets that stock an increasing array of peppers in various shapes, sizes, and hues.
They’re ready to find a home in scrambled eggs, soups, and chilis. And you don’t have to be a heat freak to enjoy eating chili peppers. Their heat levels vary greatly, with smaller varieties often packing the most fire power.
Chili peppers obtain their hurts-so-good kick from capsaicin, a phytochemical concentrated in the seeds and inner membranes. A growing body of research postulates that capsaicin can aid in weight management by bolstering metabolism and quelling appetite, improving cholesterol and blood pressure numbers, and helping to lessen the pain associated with conditions such as arthritis. There’s never been a better time to spice up your kitchen.
Choose your heat
It’s important to be able to distinguish between mild and fiery peppers so that you don’t accidentally go overboard in your cooking. Here’s a list of common chili peppers ranging from subdued to have mercy. Let the table dares begin.
|Mild-mannered||Happy medium||Hot stuff|
Handle with care
Our tips for handling peppers will ensure you don’t feel the burn.