Chile Peppers Bird Eyes - Heat Scale 1-10: Grade 8, Grade in Scoville Scale 125,000 SHU
Botany: Chili plant
The Bird Eyes chile peppers from Mexico are a Central American spice. This chili also called Chile Bird Eyes, belongs to the genus Capsicum frutescens. This is a Capsicum species, which are among the spiciest varieties of its kind. The chili belongs to the Solanacea family and there are more than 150 varieties. The plant reaches a stature height of about 60/80 cm and has white flowers. Their sharpness depends on the climate and the maturity of the pod. Their color varies from green, orange, yellow, red to black.
Where does it come from and who brought it to us
Spicy chili pepper has been used by humans as a spice since antiquity. Of course only in places where they grew naturally. From archaeological finds we know that as early as 5500 BC, the Central American Indians in Mexico used the pods as their only spice. To our continent, the chili came through Christopher Columbus. From his second journey in 1493 from Amariche, he imported them to Europe.
Unlike common knowledge, chili plants need plenty of water during cultivation, but it is absolutely necessary to avoid stagnant water. To enhance the spicy taste of the fruits, slowly reduce the watering before harvest until you stop watering within 48-72 hours of harvest. However, at this crucial moment of production, we have to be very careful not to kill the plant. In order to promote and stimulate the ripening of the fruits, it is also possible to increase the potassium content of the soil, e.g. By using and adding potassium sulfate, which can be purchased from the cooperatives.
The harvest of the crop, which normally takes place between July and September, should take place when the berries are fully ripe and have a nice liveliness. The fruits are then removed with small scissors so as not to damage the plants.
Chiles are very rich in vitamin C, and naturopathy believes that it has many beneficial effects on our health. A moderate use is especially recommended for people with stomach problems. The chili also has a strong antioxidant power. In addition, chili is useful in the treatment of respiratory diseases such as colds, sinusitis, and bronchitis, as well as promoting digestion. These virtues go back to the ingredient capsaicin, which is able to increase the secretion of mucus and gastric juice. Chili is a great appetite stimulant.
The most beautiful use of chili is in meat sauces, sauces or on grilled meat and fish. It is also recommended for seafood salads.
In Italy, the use of chili in regional cooking varies enormously. Peperoncino as here called the chili finds much more use in the middle and south of the country than in the north. The regional cuisine of Umbria and Veneto uses this spice little.
In the kitchen of Friuli, Liguria, Lombardy and Emilia Romagna, you can find chili in the famous fish soup Tremezzina. This is prepared with different sea fish varieties. First, this fish is fried and then cooked in a tomato broth with vegetables, white wine, saffron and at the end with hot chilli. In Emilia, chili is used for a salami. This consists of finely chopped meat, chili and garlic. In Sicily, chilies season crushed olives with spaghetti. Spaghetti alla siracusana is the name of this dish.
In Sardinia, a cassola is cooked with chili. This is a soup of no less than twelve fish species cooked in tomatoes with garlic, oil and plenty of chili.
However, the middle Italians like it the most. In the surroundings of Rome and the surrounding area we find the spice in many recipes such as: Cacciatora, Pajata.
In Naples and the surrounding area there are many "fiery dishes". The famous beans to Carrettiera, the so-called Friarelle, the Spullecarielli, the unforgettable Neapolitan fish soup and the little-known fried soup. But especially buffalo sausage made from buffalo meat, turkey and pork fat are spiced and matured here with fennel seeds and plenty of chilli. Special mention should be made of the northeastern part of Italy, where the spice can be found under goulash (stewed meat), a cuisine clearly influenced by Habsburg hegemony in these regions. Good and widespread presence of chili in Florence and the surrounding area.