Not everyone can handle the fiery heat of chillies, especially if their palate isn’t used to that sort of intense hit of flavour and hotness. If you span different regions of the world when it comes to hot and spicy food, you’ll find that not everyone fancies a red-hot dish. In the United States, many adventurous and daring restaurateurs love the piquant sensory trip of hot food and are constantly experimenting in the kitchen for ways to take it up a notch.
Many people fear that chillies can do more damage than good. We’re here to say that chillies aren’t necessarily bad for you. No kidding! There’s evidence that indicates that spicy food helps protect the heart against cardiovascular disease, and can even kill lung and pancreatic cancer cells without causing harm to other cells. Research further states that chillies can battle diabetes, where it is implied that insulin needs may significantly decrease. A French study also found that men who loved spicy food, had more testosterone.
From entrées to main courses, chillies have a prominent place in the restaurant business and aren’t restricted to ethnic cuisine recipes. Many would concur that the hotter the meal, the better. Today, restaurants all over the United States, battle it out to produce the spiciest dishes on the menu. The trend has taken over great parts of the country, where tourists and locals, alike, salivate at the prospect of sitting down to a meal that will blow their senses to smithereens. And that is exactly what chefs are trying to concoct in the kitchen.
This was published on Aug 7, 2013 on the World Guinness Book of Records ‘ website:
“The hottest chilli is Smokin Ed’s ‘Carolina Reaper’, grown by The PuckerButt Pepper Company (USA), which rates at an average of 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina, USA, throughout 2012. The Scoville Unit (SHU) scale is a method of quantifying a substance’s ‘spiciness’, through determining the concentration of the chemical compounds responsible for the sensation, which are named capsaicinoids.”
Spicy food may not be your cup of tea, but then again, why would you want to settle for bland food that would taste so much better with a little bit of spice, not to mention, flavour? MWH is proud of its range of delectable breakfast foods, snacks, and nutritional bars that steer clear from preservatives, chemical additives, and sugary ingredients. We love life and we love organic, wholesome, vegan food. We believe that we are one with nature, but do not believe in the commercial onslaught of what many commercials labels deem as ‘health foods’.
Similarly, our line of seasoning boasts a variety of unique flavours and ingredients that amplify a meal, instantly. MWH introduces five, much sought-after varieties of seasoning called Toppingo: Piri Piri, Mexican, Cajun, Veggie Delite, and Rhinypinch. The assortment of herbs and spices is rich in healthful properties that target ailments like cold, sinusitis, chest congestion, and certain allergies. Today, on Hot and Spicy Food Day, we’re celebrating our fiery offering: The Toppingo Piri Piri Seasoning.
To truly appreciate its distinct flavour and subtle citrus undertones, you have to sprinkle a beautiful dish with the Toppingo Piri Piri Seasoning. Let’s prepare a spicy pasta dish, shall we? You can prepare this meal for loved ones to celebrate the start of yet another great weekend.
Cheesy Coconut Pasta with Chilli
2 cups of elbow pasta (boiled; save a cup of the starch water)
4 cloves of garlic (thinly sliced)
4 green chillies (finely chopped, with the seeds)
2 tsp of red chilli flakes
3 tbsp of vegetable oil
2 tbsp of butter (room temperature)
200gm of coconut milk (low fat)
1 cup of Parmesan cheese (shredded)
1 large white onion (roughly chopped)
2 large capsicums (red and yellow; diced)
Parsley bunch (finely chopped)
2 vegetable stock cubes (mix with water to form paste)
Salt to taste
Once the pasta is cooked, place it aside and reserve a cup of the starch water. Take a sauté pan and wait for it to each the desired temperature before pouring the vegetable oil into it. Drop the butter into the oil and allow it to melt before tossing in the chopped garlic and red chilli flakes. Keep tossing the ingredients around for about 10 seconds. Add the onion, capsicums, green chillies, and vegetable stock paste. Swivel the ingredients in the pan until everything is evenly coated with the mixture.
Then, add the starch water to the pan and allow it to coalesce with the other ingredients. After a full minute, add the cheese and coconut milk, allowing it to reduce to a thick, milky consistency on a low fire. Add the salt at this stage and check occasionally to make sure it’s just right.
Place the pasta in a big bowl and coat it with the pan’s contents. For the garnish, shower the pasta with the parsley and top it off with Parmesan shavings or a fistful of dried tomatoes (both optional). Before digging in, add a generous sprinkling of the strong Toppingo Piri Piri Seasoning for a double whammy effect.
The seasoning as an ingredient can also result in an excellent marinade for chicken or lamb for an authentic taste and experience. Here’s wishing you a Happy Hot and Spicy Food Day!