Thailand food

The effects of the use of chilli and spices in each recipe to maximize the flavor of the dish and give it a real thing. A natural substance called capsaicinoids creates the burning sensation in the mouth, watery eyes, runny nose and sweat, an experience to enjoy some of the many supporters of pepper.

Its high content of vitamin C (an antioxidant precious) and thought to help thin the blood to a healthy peppers and more food.

The hottest pepperis the white area or "tear" as in the seed: the deletion of these sections you can taste the pepper, but the gloves should be worn during braking thus avoiding burns to the skin.

There are many recognized varieties of peppers, including (from hot to mildest)

* Habanero Yucatan Caribbean.
* Scotch Bonnet (yellow) – Jamaica, Caribbean, Belize.
* Hot Jamaica – Jamaica and other Caribbean islands.
* Thai (Green) – South AsiaCalifornia.
* Cayenne (red) – Louisiana, Mexico, Asia, Africa.
* Serrano – Mexico, south-west United States
* Wax (yellow) – Mexico, California, Southwest U.S.
* Jalapeno (Green) – Oaxaca, Chihauhau, Texas, south-west United States
* Rocotillo – South America.
* Poblano – Puebla, Mexico City region, California.
* New Mexico – Rio Grande Valley.
* Pepperoncinis – Mediterranean region, California.
* Bell Pepper – Netherlands, the Mediterranean, California.
* Sweet Italian –Mediterranean Sea, California.

As for the heat goes, the general rule that the more the pepper, the hotter its flavor. But the versatility of the pepper makes a hand in choosing the head and all the spices can be dried, preserved and well-colored, it takes a variety of tasks in the kitchen, a very tasty sauce can also be obtained by interfacing with other ingredients, peppers, and thus extend his long and varied list of uses.

It 'also increasingly popularAdd the peppers until unlikely for some recipes, including cakes, chocolate, desserts and exotic drinks. Hot Stuff!

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