CHILLI...One spice, Many usages

CHILLIES...Spice, magic, supernatural powers, Myths and so on


Bolivian Lady...We thank Bolivia for gifting chili pepper to the world


Chili Pepper Traditions:

The Indians of the Cuna Islands off Panama tow chili peppers behind their boats to ward off sharks.

The Tarahumara Indians of Sonora, Mexico use the tiny chiltepins in curing ceremonies--not to rid someone of a current affliction, but to prevent maladies as a result of future witchcraft. Such witchcraft is caused by a sukurame sorcerer who uses a special bird called a disagiki as a pathogenic agent to transmit illness.

The sorcerer is the only one who can see the bird, which is no bigger than a finger tip but lives on meat and tortillas. It flies into houses crying ‘Sht! Sht!’ and then eats your food or defecates on you.

The only way to prevent its coming is to throw some Chiltepins into the air and eat some yourself. because the disagiki bird cannot stand chiles. This is where the common name of Bird Pepper comes from.

In Mexico the people are very fond of hot peppers. Their bodies get so thoroughly saturated with it, that if one of them happens to die on the prairie the vultures will not touch the body on account of its being so impregnated with the capsicum.

In the Ozarks and deep South of the United States, an African-American legend holds that in order for peppers to grow out and be hot, you have to be very angry when you plant them. The best peppers are said to be planted by a lunatic.

Chillies are one of the ingredients in the arrow poison of indigenous Bajak tribesmen of Borneo.

One of the commonest household uses of chile peppers in cultures all over the world is burning them as a fumigant for vermin ranging from bedbugs to rats. Since fumigation in ancient times was also believed to be protection against vampires and werewolves, we have a good introduction to the concept of the magical powers of peppers.

Chili Pepper Magic: To keep your mate faithful, buy two large, dried chili peppers, and tie them together with a red (passion) or pink (affection) ribbon. Place this beneath your pillow. It may also be added to love powders for lust.

Scattered around house, the acrid chili pepper is used to break spells. Because of its “bite,” chili pepper is also used to ‘curse’ others.

Naga Jolokia Addict

The story and Bolivian lady photograph taken with thanks from the net.

NO HORSE SENSE...THIS

CHILI PEPPERS AND HORSES DON'T GO TOGETHER

Equestrians suspended for chili pepper misuse

In a story that's straight out of this Monty Python skit, four equestrians have been suspended from Olympic show jumping for treating their horses with a banned derivative of chili pepper.

Combinations of horses and riders from Brazil, Germany, Ireland and Norway were all suspended after initial tests showed the presence of capsaicin, which is widely used in topical ointments for the treatment of minor horse injuries. The substance is banned at the Olympics because it can also serve as a mild stimulant.

The banned rider Tony Andre Hansen and his horse, Camiro, were part of the Norwegian show jumping team that captured a bronze medal on Monday. The Fédération Equestre International, the sport’s international governing body, deferred a decision on whether to revoke the bronze medal until after final test results were confirmed.

Naga Jolokia Addict-----

Adapted from Net with thanks. Picture from net with thanks

How Not To Eat Bhut Jolokia?

I know people who regularly eat bhut jolokias - the "ghost chili" now rated as the world's hottest pepper. They're nice people. I like them. They don't seem crazy.

Appearances are deceiving.

I ate an entire bhut jolokia the other night, sitting at my dining room table with an open beer and - on the advice of the experienced - a bowl of yogurt and a few slices of bread at the ready.

I had the strange fear that nothing would happen, that I had traveled halfway across India in search of a chili that would be no hotter than an apple. I thought I was prepared.

What followed was a gastronomic mugging.

I know, I know. You probably think I'm exaggerating, or maybe just inexperienced in the ways of chilis.

"I like hot peppers," you're saying to yourself, thinking of those times - you were probably in college, maybe your early 20s - when you'd had too much to drink and challenged a friend to a chili-pepper-eating contest. You slopped down one jalapeno after another, enjoying the way it battered your system.

I used to think like that too. But that was before my encounter the other night, when I took the first nibble from the end of a red vegetable barely two inches long and weighing little more than a sheet of paper.

"Not too bad," I said aloud to the empty room. My ignorance lasted about three seconds.

It was hot. Hotter than anything I'd ever eaten. My tongue burned, I began to cough.

I knew I'd have to eat quickly, or I wouldn't be able to finish it. So I took another bite, and chewed. Then another. I ate down to the stem. I swallowed.

It's not how bhut jolokias are normally eaten - most locals use them in sauces, or chew off tiny pieces between bites of their main course - but I figured I should get the full experience (Plus, let me add, one of my editors suggested this exercise in masochism: Thank you, Ken).

The full experience?

It was awful. My eyes watered uncontrollably and my nose ran. I felt like I was gargling with acid. My hands quivered. As the minutes passed, the pain grew worse.

I shoveled in yogurt: No relief. I chewed bread: Nothing. My head felt like it was expanding. My ears felt as if hot liquid was draining from them.

The experts say beer and water do no good at such times. Maybe that's true, but gulps of very cold beer were the only things that helped me - washing away the pain for a few blessed seconds.

Twenty minutes later, I had recovered enough to speak clearly. So I called my wife in New York, where she is on vacation with our children. She laughed at me.

A day later, my tongue felt as if it had been scrubbed with a wire brush. And a day after that, a friend made me a lunch flavored with bhut jolokias.

It was a traditional meal from Nagaland, the northeastern state along the Myanmar border where my friend was born, and where super-hot chilis are a part of life. There was diced chicken and hunks of pork and a cold stew of fermented tofu beans, all spiced with the chilis.

The food was simple, delicious. It was mild by the standards of Nagaland, just one bhut jolokia or so for each dish. I loved it.

I just hope she couldn't see that my eyes were again watering.

By Tim Sullivan,Associated Press

Published: Wednesday, August 1, 2007

World's Youngest Chilli Head at the age of 19 months

Chilli Boy Feels No Heat

By Ayanjit Sen BBC correspondent in Delhi

Bantainum acquired his taste aged 19 months

Little Bantainam Sunn, a boy of under three from the north-eastern Indian city of Shillong, has developed an unusual adult habit.

While his playmates hanker after chocolates, Bantainam prefers something a little more fiery - chilli peppers.

We often find him rummaging in shopping bags in the kitchen looking for chillis Jessica Sunn,mother For more than a year now he has snacked his way through 10 chillies a day with his meals without batting an eyelid, or shedding a tear.

Shillong's local variety of chilli, the Naga Jolokia, is thought to be the hottest in the world, and many adults are unable to stand the heat.

Bantainam, however, eats them by the handful.

His grandmother, Mrs Lilee Sunn, told the BBC that he acquired his unusual taste when his parents took him to a local restaurant.

"Bantainam just took three chillies from the table and munched them watched by his disbelieving parents,'' said Mrs Sunn.

She said despite all efforts to keep chillies away from him, he asks for them daily.

"Now, we have to keep a container full of chillies only for him."

Record-breaker?

Last year Japanese scientists said the Naga Jolokia was the world's fieriest chilli.

I don't like chillis at all, unlike my brother Manisha,sister They found it measured 855 Scoville units - nearly 50% hotter than its nearest rival, Mexico's Red Savina Habanero.

(actually this figure is wrong.. it is almost a million scoville Units which is 3 times hotter than Red Savina which is 570,000 SU.....NJ.ADDICT)

Bantainam's father, Augustine, said his son eats more chillies than chocolates or sweets, and still does not shed tears or show signs of any burning sensation inside his mouth.

He said he had taken his child to a local doctor who found him to be normal and healthy.

Bantainam's two older sisters have no interest in chillies at all, said Augustine, a caretaker at a Roman Catholic cemetery in Shillong.

Local community leaders are convinced the boy is one of a kind, and plan to ask the Guinness Book of World Records to send representatives to verify his singular habit.

Naga Jolokia Addict

Adapted from BBC News with thanks Tuesday 28th May 2002 UK

World's HOTTEST girls.!!!....Believe it or not.!!!

Little sisters love to chomp on chillies

Wednesday, September 24, 2008 15:46 IST

MONDARMONI (West Bengal): They are just five and seven years old, but it's not chocolates and chips that Joshna and Shanti are after. Both the sisters in this seaside village love to eat three kilos of green chillies each every day!

Shanti and Joshna, the daughters of fisherman Jatin Sadhu, are considered "miracle children" in their village, about 200 km from Kolkata.

"Shanti started having chillies when she was two years old and Joshna had her first chilli at the age of four. They never complain that the chillies are hot, nor do they ever develop a sore mouth. Every day they need 2-3 kg of chillies each," Jatin said.

"They chew on chillies as if they are having toffees and juicy fruits."

There's never a dearth of chillies, as Jatin's brother-in-law Arun Mondal is a chilli farmer.

"Often Arun takes my daughters to his chilli farm. One day he saw Shanti plucking chillies one after another and eating them. He thought the child would soon scream but no such thing happened. After that Shanti got addicted to chillies. Joshna too joined her sister soon," Jatin said.

Neighbours say the sisters are "blessed" and that is why they do not find the chillies hot.

"The Sadhu sisters are blessed. Else how can they do such a miracle every day!" wondered neighbour Laxmi Sadhukhan.

Jatin took the girls to a local doctor for a thorough checkup.

"But the doctor, Swapan Samadder, found them fit," Jatin said.

Samadder said the taste buds of the girls were apparently unable to distinguish anything hot.

"Their taste buds seem not to detect the taste of anything hot. But it's surprising that even their livers and other internal organs are not affected after eating so many chillies every day. It's a very rare case in medical science.

"Nevertheless, I have requested the father to keep his daughters away from chillies because I am sure in the long run it will affect their health," Samadder said.

Jatin said he did try to keep his daughters away from chillies.

"As a result my daughters stopped eating and started vomiting. Only after I gave them chillies did they become normal!"


With thanks from ,
http://www.dnaindia.com/report.asp?newsid=1192867

Naga Jolokia Addict.........

MARICH SAHASTRA NAMAVALI

Tribute To Chilli Peppers

Om Ganeshaaya Namah
Om Gurubhyo Namah
Om Anna Devatabhyo Namah

Friends,

For the first time ever in the history , I have composed and compiled one thousand names and attributes of the world's most loved spice which we know as "CHILLI'.

The compilation of the names has been done as in the same fashion as religious sanskrtit names of Gods and Goddesses have been compiled in Sanskrit Religious Literature.

I not only adore and love chilli peppers , I revear the wonderful spice. It is the greatest gift ever given by Latin American continent to India and the rest of the world.

I hope that people will appreciate my love for this wonderful spice.

Naga Jolokia Addict.........

Marich Gayatri Mantra

Om RaktavarNaaya Vidmahe,

TikshNa swadaaya Dhimahi

Tanno Mirchi Prachodayat

MEANING

We devote our thoughts to the blood red coloured chilli

we meditate upon Chilli which is fiery in taste

May the Chilli guide us(for health and taste) to the right path.

Atha: Hemant Trivedi Virachita Marich Sahastranamavali

Om Mariche Namah

Vaishwanaraya Namah

Raktavarnaya Namah

Agnaye Namah

Kshudhakaraye Namah

MEANING

I bow to Chilli pepper

which is igniter of fire in belly (hunger)

which is of blood red colour

which is Fire incarnate

which is Inducer of Hunger

Trisha vardhakaya namah

Raktashodhakaya Namah

Madhuprameha nashakaya Namah

Raktachap shaamakaya Namah

Udara Vrina Nashakaya Namah

MEANING

I bow to,

Increser of thirst

Purifier of blood

Destroyer of Diabetes

Reducer of blood pressure

Destroyer of stomach ulcers.

Basti Vrinaharaya Namah

Meda Nashakaya Namah

Kamapradiptakartre Namah

Tridosh haraye Namah

Ruchi vardhan kartre Namah

Meaning

I bow to,

Destroyer of prostrate cancer

Reducer of obesity

Enhancer of libido

Remover of three defects that are due to Gas, Bileand phlegm.

Enhancer of taste in food.

Suruchaye Namah

Diptaaya Namah

Pradiptaaya Namah

Dukh hartaaye Namah

Shiro vedana Haraye Namah

MEANING

I bow to

Enhancer of hunger

That which is burning

That which is in flames

That which removes pain.

That which removes headaches

Bahu Nama Dharine Namah

Bahuroopinye Namah

Raktamla Hartaye Namah

Jwalaye Namah.

Ayudhaaya Namah................................25

MEANING

I bow to,

That which has many names

That which has many shapes

That Which removes blood acidocys

That Which is like a flame

That Which serves as a weapon

Paataaldeshjaye Namah

Sarvatra priye Namah

Sarva priye Namah

Su Tamase Namah

Sarva Varnapriye Namah

MEANING

I bow to,

Chilli Which is born in American continent

Which is popular everywhere

Which is loved by all

which is HOT but good

which is loved by all classes of people

Sarvabhowma priye Namah

Rasottamaya Namah

Tikshna Rasakartre Namah

Ashrukartre Namah

Raktambaraya Namah

MEANING

I bow to,

One which is loved in any land

Which is best of the six tastes

Which is of hot taste

Which makes one cry

Which is adorned in red covering

Pitambaraya Namah

Garbhini priye Namah

Sukhadukha kartre Namah

Kimshuka priye Namah

Kantha mitraya Namah

MEANING

I bow to,

One which is adorned in orange covering

That Which is loved by pregnant women

That which gives happiness associated with pain

That Which is loved by Parrots

That which is a friend of singer's vocal cords

Keshakrishna kartre Namah

Roga Hartaye Namah

Asthishool shamakaya Namah

Udararoga haraye Namah

Kantha shuddhi kartre Namah

MEANING

I bow to,

One which blackens hair

Which removes diseases

which removes pains associated with bones (arthrities)

Which removes stomach ailments

which clears throat problems

Sukantha Datre Namah

Dirghayush Datre Namah

Sulabha Aushadhe Namah

Paramaushadhe Namah

Sarvakarshana Kartre Namah.......................50

MEANING

I bow to,

Giver of sweet voice

Giver of long life

That Which is cheap medicine

That which is supreme medicine

That Which attracts everyone by taste.

Sphoorti Daayakaya Namah

Aalasya Naashine Namah

Ashrudaayakaaya Namah

Kesha Mitraye Namah

Shramajeevi Mitraye Namah

MEANING

I bow to,

That Which gives alertness

That Which removes lazyness

That Which makes one cry

That Which is a friend of hair

That Which is a friend of Labourers

Shadrasottamaya Namah

Bhootgana Shatru Roopaye Namah

Durdrishti Nashakaya Namah

Dehasoukhya Daayakaya Namah

Divya Aushadh roopaye Namah

MEANING

I bow to,

That Which is best among six tastes

Enemy of evil spirits

Remover of effects due to evil eye

Giver of healthy body

That Which is a Divine medicine

Pushtikaraaya Namaha

Tushti karaaya Namah

Kanti vardhakaaya Namah

Tvacha Mitraya Namah

Capsicumaya Namah

MEANING

I bow to,

That Which fills the body with muscles and flesh

That Which satisfies you

That Which improves complexion of skin

That which is a friend of skin

That Which is known as Capsicum

Brand rissie Namah

Filfil har Namne Namah

fulful harr Namne Namah

Dar feller Namne Namah

Felfelaya Namah

Jolokia Mariche Namah

HuaycaYe Namah

LakaYe Namah

Lanka mariche Namah

Moriche Namah........................................75

Lal mariche Namah

Nga yut theeye Namah

Nil theeYe Namah

La jiao Mariche Namah

Mi jiao Namne Namah

Ye la ziYe Namah

Ye jiao zi Ye Namah

Paprika ljuta Ye Namah

Spanskpebee Namah.

Bird pepperaye Namah

Chili pepperaye Namah

Goat pepper Mariche Namah

Spur pepper Phalaya Namah,

Chilli Ye Namah

Bird's-eye chilliye Namah

Cayenne pepperaya Namah

Chilipippuri Mariche Namah

Piment des oiseauxe Namah

Piment enragé Namah

ZiegenpfefferNamne Namah

Vogelpfefferaye Namah

Roter Pfeffere Namah,

Chili Pfeffere Namah

Kafstiki pipera ye Namah

Marchu we Namah

Mirchiye Namah

Adom Mariche Namah

Pilpel harife Namah

Mirche Namah

Peperone acre Namah

Peperone d'India we Namah

Peperone rabbioso we Namah

Pepe d'ucello we Namah....................................108

To be contd..........................................

The photograph is taken from

http://ayyappatempleludhiana.blogspot.com/2007/12/blog-post.html

with thanks

Marcha Na Bhajia
aka
Menasinakai Bajji






The flavor that excites me most (and to the most of the foodies and public at large) is Heavenly smell of frying Chili peppers.The wafting aroma tingles the tongue and excites a part of brain that widens the eyes and sends secretion message to the tongue ,which starts salivating. The feeling is almost the same in any person who loves food and lives in any corner of this earth.

When I was searching for the reasons that made chili peppers as the most sought after spice in the whole world, I looked at different reasons like smell, color,taste , cost and shelf life etc.Surprisingly chili peppers came out toppers in spite of their fiery burning taste.Red colour and nose burning, cough inducing fumes.What,then makes Chilies, the most sought after spice?Honestly speaking , I myself could not pinpoint any plausible single reason.But the fact remains that there is no corner of this world where people do not like, love and swear by their chilies.

I have talked to hundreds of people about the reason they like their food most, invariablythey pin pointed to the primary taste maker and taste enhancer as Fiery hot or mildly hot chili peppers.Among the methods of chili pepper consumption, two stood out as most popular ways of consumption.Fried and or Roasted and the second one was Powdered.

This, then calls for posting a very popular recipe from India , which falls in "Fried"catagory.In India, Chili fritters are known as Mirchi Ki Bhajji" or Marcha Na Bhajiya.This nomanclature varies from state to state. But the end product , basically remains the same.I am posting a very fine recipe of Marcha Na Bhajiya as eaten in Karnataka which is one of the southern states in India,


When we think of a fiery evening snack especially on a cold evening,, the first thing that comes to my mind is the "Mirchi Bajji" lovingingly called as "Menasinakai Bajji" in Karnataka..Especially in Bangalore, the vendors on hand-carts made delicious bajjis and it was my favourite indulging snack..My friend got me a bag full of the portugese peppers which are fiery hot fresh from her garden..She warned me about the degree of heat in these chillies..So I decided to make these stuffed bajjis to satisfy my snack craving:)..Here it is..

You need:

5-6 Long portugese peppers/banana peppers/any kind of peppers which can hold stuffing and Clean them, make a vertical slit on one side and remove the vein with the seeds if you do not like it very hot..


For the stuffing:


2 boiled potatoes
1 onion chopped finely
1/2 cup coriender leaves chopped
2tsps chat masala powder
1tsp peanut powder(optional)
juice of a lime
and salt to taste

Mix everything together..

For the batter:
1cup besan/chickpea flour
tbsp of rice flour
A pinch of turmeric
A pinch of red chilli powder
A pinch of Asafoetida
1/4 tsp coriander powder
water (little)
salt
oil to deep fry

mix everything together to a thick batter..

Stuff the vertically slit Chili peppers with potato mixture gently and keep them aside..Heat oil in a wok and deep fry the stuffed peppers dipped in batter till brown and crispy.
If you want to give special effect like what you get on streets, dip once agian into batter and refry the bhajjis in oil. This gives them a thick covering as in street bought Bhajjis.
Serve them with coffee or tea as the choice may be.
Bhajjis are best enjoyed as a rainy day evening snack or with spirits.

Receipe adopted with permission with small changes and photograph from
http://brindavanrecipes.blogspot.com/