I've been traveling across India, Europe, Americas and my friends, colleagues often mention a liking about spicy food. Many mean the word "spicy" as "hot", which of-course is not fully right.
"Hot" food is liked by many but when it extreme hot, one suffers quite badly. While many european friends mentioned that is the healthy food.
Interestingly, the unit of measurement for the "spicy heat" is called as Scoville scale.
The scoville rating ranges from 100 to 1,075,000 for Bell pepper to Bhut Jolokia.
Bell pepper is the "capsicum" which is used for salads, sometimes fried rice etc and normally felt sweet or little hot. I did not get a chance for tasting the Bhut Joloki. Bhut Jolokia was certified in 2007 by Guiness Book of World Records as the "Hottest" chilli pepper in the world. This is atleast 3 times hotter than our Guntur chilli.
After tasting the Guntur chilli from Andhra, India, I got a chance the explore Mexican Jalapeño, Serrano. I was fascinated with Serrano by flavor until I had chance to taste "Habanero".
Habanero belongs to the same class as Guntur chilli but is more fruity juicy pepper, which adds taste and flavor, particularly with fish curry made with coconut juice!
The below picture is a sample of Habanero from my garden in Mishawaka!
1 comment:
Interesting Topic!!
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