Why there are different types of chillies in the market. There are more than 3000 varieties of chillies in total. All have less growing sharpness. Chilies turn red when dry. Sugar is used in cooking in powder form. Chili also has many Ayurvedic properties.
Whether the chillies are green or dry, it tastes hot. Chilies contain a substance called capsaicin. This substance has no color or smell but has a pungent taste. The spicy taste is distinctive. Scientists have discovered a scale scale to measure the sharpness of chili. Depending on the amount of capsaicin in the chili, it is known how many scovil units it is spicy.
Ghost Zolkia Chili from Assam is the hottest in the world. Its sharpness is more than one lakh scoville units. We can usually use three to four thousand scoville units of chili in cooking.
Bhutjolkia of Assam and Trinidad Scorpion Chili of Trinidad are the hottest. Then there are the chocolate Habalokia, Dorset Naga, Seven Pot Habanero, Naga Viper and Caroli's Reaper very hot chili varieties. Capsaicin does not dissolve in water but dissolves in fat. If the chili tastes spicy, the capsaicin on the tongue dissolves and the pungency disappears. Banana pepper, paprika thymento are among the least spicy chilli varieties of 100 to 1000 scoville units. Capsicum chili like round balls are called bell pepper or sweet pepper. It does not contain capsaicin so it is not spicy.
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