Although they probably originated in South America, chilli peppers – the most common spicy sources – have been cultivated around the globe ever since they were introduced to Europe and Asia during the 16th century.
Both chillis and green hot peppers have thus been incorporated in the Mediterranean cuisine, adding flavour to numerous Spanish, Italian and Greek dishes.
Despite being widespread in contemporary cuisine, however, spicy food divides opinions among food lovers.
What is it about chilli that makes people either love it or hate it so intensely?
The answer lies in its active component, capsaicin.
Found in greater concentration on the fleshy part of the pepper where the seeds are attached, capsaicin is responsible for the burning feeling we experience when eating something spicy.
The irritant effect and pungent taste are the factors deterring sensitive palates from getting used to it.
Capsaicin is not only an irritant for humans but all mammals. You might be surprised to learn that it is a common practice for African farmers to plant chilli peppers around their crops in order to deter hungry elephants from eating them.
Meanwhile, it induces the production of endorphins, the brain chemicals that offer us a feeling of pleasure and alleviate pain.
Chilli peppers were known in the past for their painkilling properties as well, while in today’s medicine capsaicin is used as an analgesic in topical ointments and dermal patches for muscular or arthritic pain.
Studies have also linked capsaicin consumption with lower risk for cancer and prevention or treatment of diabetes, yet no conclusive evidence exists.
Packed with vitamins A and C, peppers can prove a worthy rival to oranges for boosting our immune system and fighting flu symptoms by clearing congestion.
According to a popular myth, chilli peppers can potentially cause stomach problems, but recent research has shown that moderate use can actually protect the stomach lining and fight stomach ulcers.
Adding chilli flakes to your meals can also contribute to a better figure.
The fiery ingredient is said to mobilise the forces of fat burning and rev up your metabolism. Don’t get too excited however, as the only path leading to weight loss always comes through a balanced diet.
Challenge your tolerance to spicy foods with some of the recipes we recommend and you can be certain you will be compensated for the burning sensation in your mouth.
Sources: livesience.com, greekfood.about.com, ABC, tanea.gr, CNN, food.com, bbcgoodfood.com, greek.food.com, womansday.com, marthastewart.com
Chilli chocolate brownies
The spiciness of chilli gives the semi-sweet dark chocolate a depth of flavour that is guaranteed to arouse your senses and lift your mood thanks to the double release of endorphins.
Ingredients
150g butter
175g caster sugar
2 eggs
4 heaped teaspoons cocoa powder
75g dark chocolate, melted
3/4 teaspoons chilli powder (or more, depending on how hot you want it)
1/2 teaspoon honey
150g plain flour
Method
1. Preheat the oven to 180°C.
2. Mix the butter, sugar, chilli powder and honey until smooth.
3. Then, add in the melted chocolate and beat the eggs in, adding one at a time until incorporated.
4. Fold in the flour, slowly and carefully, then put the mixture into a greased medium square brownie tin and cook in the oven for 40 minutes.
5. Leave to cool, before cutting into squares.
