Camping Food - Chile Peppers

     Chiles (genus Capsicum, pronounced KAP-sih-kuhm), also known as chillis, chile peppers, hot peppers, and capsicum peppers, have an oil based chemical known as Capsaicin which give them their heat or burning sensation.

History and Geography

     Christopher Columbus discovered chiles on his arrival to the New World. Now these peppers from the Capsicum family play an intrical part in the following cuisines: Africa, China, India, Mexico, South America, Spain and Thailand.

Varieties

     There are more than 200 varieties of peppers, each with its own season and degree of heatness. They also vary in size and color. The largest can be as large ar 12 inches, and the smallest as small as ¼ inch! Dried chiles and chile powders are available year round, usually in Latin American and Asian markets. Examples of some chiles: Anaheim, Ancho, Bird, Caribe, Cascabel, Cayenne, Charleston Hot, Cherry Peppers, Chilaca, Chile Colorado, Chipotle, Fresno, Guajillo, Guero, Habanero, Hungarian Wax, Jalapeño, Jamaican Hot, Mulato, Pasilla, Pepperoncini, Pequín, Pimiento, Poblano, Red Pepper, Ristra, Santa Fe Grande, Scotch Bonnet, Serrano, Sweet Peppers, Thai Chile, Togarashi.

Nutritional Information and Health Benefits

     Chiles are mostly grown in hot countries, as eating them will help cool your body temperature down by sweating a lot quicker than drinking a cold beverage. This theory has been utilized by native cultures to help bring down a fever. Also, hot chiles can help ease congestion by making your sinuses run, and they help kill bacteria in your body! You can make a paste of 9 parts flour, 1 part olive oil and 1 part cayenne pepper. Add enough water to make a paste. Sandwich this mixture between two cloths and use on arthritic joints.

     Chiles are cholesterol free, low in sodium and calories. They are high in Vitamins A and C, and a good source of folic acid, potassium and Vitamin E.

     Capsaicin and substances that contain it are among the most studied of substances in medical, pharmaceutical, and nutrition research. Although many of the claims have not yet been substantiated by scientific research, some of these uses have been around for hundreds of years, and they seem to work for many, many people.

Capsaicin:

improves digestion by stimulating stomach secretions
lowers triglycerides
has a laxative effect
triggers the release of endorphins
unclogs stuffy noses by irritating mucus membranes
may reduce high blood pressure
may protect against some forms of cancer

Capsaicin

From Margen, S. et. al (1992). The wellness encyclopedia of food and nutrition: How to buy, store, and prepare every variety of fresh food. Distributed by Random House. ISBN 0-929661-03-6.

     All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

     Capsaicinoids are found primarily in the pepper's placenta--the white "ribs" that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot. In the rest of the vegetable, capsaicinoids are unevenly distributed throughout the flesh, so it is likely that one part of the same pepper may be hotter or milder than another. You can reduce the amount of heat in a chili pepper by removing the ribs and seeds, but you must wear gloves while doing so.

     Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros -- the hottest peppers--register a blistering 200,000 to 300,000. Pure capsaicin has a Scoville heat unit score of 16 million.

Scoville Units

The Habanero is generally known as the hottest pepper in the world, typically measuring about 300,000 units on the Scoville scale, the standard yardstick by which a pepper's "hotness" is measured. Wilbur Scoville developed his now famous method for measuring a pepper's heat in 1912, while working as a chemist for a pharmaceutical company. In his original test, Scoville diluted ground peppers in increasing quantities of sugar water until a panel of tasters could no longer feel the tingle when tasting the resulting liquor. The number represents how much the ground pepper must be diluted before no heat could be perceived. By way of comparison, the well-known Jalapeño weighs in at a mere 2,500 Scoville Units. At something less than one-hundredth the potency of the powerful Habanero, the Jalapeño is a veritable lightweight. Even the formidable Cayenne and Tabasco peppers can only claim a measure of 25-30,000

Mild: 0 to 2,500 Scoville Units
Anaheims, Anchos, Mulato, Pimiento, Poblanos, Pasillas, Sweet Peppers

Medium: 2,500 to 10,000 Scoville Units
Cascabel, Cherries, Chilaca, Chipotles, Fresno, Guero, Hungarian Wax, Jalapeños, New Mexico, Pepperoncini, Red Pepper

Hot: 10,000 to 100,000 Scoville Units

Bird, Caribe, Cayenne, Charleston Hot, De Arbol, Guajillo, Jamaican Hot, Pequín, Santa Fe Grande, Serrano, Thai Chile, Togarashi

VERY Hot: 100,000 to 300,000 Scoville Units
Habanero, Scotch Bonnet

16,000,000 Scoville Units
Pure capsaicin extracted from capsicum 'hot' peppers

Recipes

     Chili peppers, like all other fruits and vegetables, are at their very best right after picking. Refrigeration will delay spoilage only for a few days. Choose chiles with deep vivid colors. Avoid any chile that is shriveled or has any soft spots. Usually, a larger chile is milder. Most of the heat of a chile is contained in the veins and the seeds. Cooking and freezing does not diminish the heat intensity of a chile, so removing the veins and seeds will help reduce the most heat.

     It is very important to wash your hands after handling these peppers. Your skin and eyes can burn from the juices contained within the peppers. Some people are really sensitive and require gloves while handling chiles. If you burn your mouth from a chile, try eating a piece of bread to reduce the sting. If you do burn your fingers, try soaking your hands in vinegar, milk, or yogurt.

Pickling Peppers

     Some of the best chili peppers for pickling and making relishes are the jalapeno, Bermuda hot, pepperoncini, sweet banana and cherry peppers. Pickled peppers can be eaten "fresh" from the jar on salads, nachos, burgers and sandwiches or can be used to spice up meatloaf and cornbread.

     Pickling destroys molds, yeasts and bacteria that cause peppers to decompose. Using sterilized containers that seal prevents recontamination of the peppers after pickling. Homemade pickled peppers should be stored in the refrigerator.

Pickled Pepper Pointers

Use only fresh, unblemished peppers.
Use only unchipped enamel, aluminum, stainless steel or glass pans to heat vinegar—vinegar will react with brass, copper and iron resulting in an off taste to the peppers.
Sterilize with fresh boiling water glass jars and lids.
Jelly jars - the type with a rubber gasket - are the best type to use for pickling. If the only containers available have metal lids use squares of wax paper as a barrier between the lid and the vinegar to prevent corrosion.
Use cooking salt rather than table salt, as table salt, due to its higher iodine content, can cause the peppers to discolor.
If you choose to add spices, use only whole varieties; powdered forms will cloud the solution. Popular spices include peppercorns, chopped or whole cloves of garlic, rosemary, celery seeds, coriander seeds, and bay leaves.
Color can be added to an otherwise monotone mixture by adding whole baby carrots.
Pickled peppers are best when allowed to mature about 2 weeks.

Drying Peppers

     Dried peppers are handy for adding spice to sauces, soups, stews and chilis. One of the best things about cooking with dried peppers is that it is easy to control the heat of the dish: when it's spicy enough simply fish out the pepper!

     You can dry your peppers in one of several ways: ristras, rack drying, dehydrator, or oven drying. Always use fresh, firm, unblemished peppers for drying. If air-drying, ensure that the racks or ristras are placed in an area that is dry and has good air circulation.

     Ristras are the strands of dried peppers that hang in many southwestern kitchens. They can be made from red, green or yellow chilies or any combination of these. To make a simple ristra use a needle to thread the stem of each chili pepper so that the chilies form a spiral, then hang from the ceiling. Chilies drying in ristras or on racks may take several weeks to dry completely. While using a dehydrator or oven is definitely faster, the chilies don't retain the bright color seen in chili peppers that are air-dried.

Using Dried Peppers

     Dried chili peppers can be dry pan roasted prior to being added to sauces for a nuttier flavor. Dry roasted peppers are especially delicious in enchilada sauce. Peppers can be rehydrated by soaking in hot water for 15 to 20 minutes and used to spice up stews and sauces. Dried peppers can be ground into chili powder using a coffee grinder or mortar and pestle.

Freezing Peppers

     When freezing peppers plan ahead. How do you think you'll be using them in the future? Will they be used in something "fresh" like in salads, fajitas or tacos? Or will you use them to flavor something cooked, like your favorite chili recipe? Follow these steps to freeze peppers for later use:

Wash peppers well, selecting only those that are blemish-free and firm.
Cut out the stems and remove the seeds.
Blanch them quickly in rapidly boiling water if you plan to use them in cooked foods. Skip the blanching if you want them fresh.
Pat dry with paper towels or other clean absorbent cloth.
Pack into containers or zipper-seal bags, removing the air before sealing.
Freeze.

Pickled Peppers

Ingredients:

	1 - 1½ lb. fresh chili peppers
	¼ cup canning or cooking salt
	1 to 2 heads garlic, peeled and separated into cloves
	1 lb. baby carrots
	3 pints white vinegar

Directions:

	Sterilize pickling jars and set aside. Wash chili peppers and
	carrots well. Puncture each pepper to prevent collapse. Bring
	vinegar to a boil and add carrots. Reduce heat and simmer for
	5 minutes. Add chilies, garlic and salt. Simmer 5 minutes for
	crisp peppers, 10 minutes for soft peppers. Transfer vegetables
	to sterilized jars with a sterilized slotted spoon, leaving
	about ½ inch at the top. Top off with still simmering vinegar
	mixture. Place lids on the jars, but do not seal. Allow to cool
	for 1 hour. Tighten lids and refrigerate.

Habenero Sauce

Ingredients:

	12 habenero peppers, stemmed and seeded
	 2 cloves garlic, minced
	 ½ cup chopped onion
	 ½ cup chopped carrots
	 ½ cup distilled vinegar
	 ¼ cup lime juice
	 1 tbsp oil

Directions:

	Place the mixture and raw chilies into a blender and puree until
	smooth. Don't cook the peppers, cooking reduces the flavor of
	habenero peppers.

	Saute the onion and garlic in oil until soft; add carrots with
	a small amount of water. Bring to a boil, reduce heat and let
	simmer until carrots are soft.

	Add the pureed peppers with vinegar and lime juice, let simmer
	for 5 minutes and seal in sterilized containers.

Pepper Planting

Peppers, especially hot pepper plants with their colorful fruits, are ideal for spot planting around a garden, providing contrast in flowerbeds, or brightening a container garden. When growing peppers in beds, avoid planting the peppers where other members of the nightshade family have been previously planted as they are subject to similar diseases. To prevent cross-pollination, hot pepper plants should not be planted near sweet or bell pepper plants.

Pepper planting pointers

When buying pepper plants choose those that are sturdy with deep green leaves and without fruit or blossoms.
Choose a location in your garden, patio or home that receives morning sun.
While full sun and heat are good for peppers, too much can damage the fruit. Protect from the intense afternoon sun with taller plants (or beans on a trellis), by planting them in a block no more than 1½ feet apart, or situating house or patio pepper plants so that they will receive filtered light in the afternoons.
Transplant pepper plants to garden beds two to three weeks after the last frost and when the soil temperature is at least 65 °F (18 °C).
When transferring pepper plants to a garden bed or container, do so in the evening or on a cloudy day to reduce the chance of sunscald.
Keep the soil moist (not soggy) to encourage root development and prevent blossom wilting and bitter-tasting peppers. Use a mulch, such as straw, grass clippings or plastic mulch, to keep moisture in and protect roots.
Ensure that the soil drains well, whether in a garden or container, so that the roots aren't sitting in water. Raised beds are helpful in poor-draining garden soil.
Chili peppers like an acidic soil: 5.0-6.0 pH.

Pepper Growing Tip

Whether you're growing peppers in a planter or garden bed, some simple items from your kitchen will help keep your pepper plants healthy:

Add egg shells add calcium to the soil, and snails and slugs don't like crawling over them.
Coffee grounds and tealeaves add nitrogen.
Banana peels (chopped up) add potassium.
Fish scraps add nitrogen and phosphorous.

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