Chile Peppers, or Chili Peppers, If You Prefer

 

 

Peppers of the genus Capsicum are basic and necessary to the cuisine and lifestyle of the Southwest. They include the poblano, pimento, ancho, anaheim, pasilla, jalapena, chile pequin (tepin), habanero and the serrano and maybe several more that didn't come to mind. Enchiladas, empinadas, huevos rancheros, carne adovado and posole, just to mention a few dishes, would simply not be edible without chiles or the salsa made from them.

The Tarahumara Indians of Sonora Mexico use the chile to ward off witchcraft. A person in their society who does not eat chiles is highly suspect of being a witch or sorceror. Sonoran campesinos also use chiles to treat earache. The Cora Indians of the southern Pacific Coast hold to the belief that the testes of the first man, Narawa, were turned into chili peppers. The Pima Indians prepare a pepper pancake of mashed up chilis called a pasadol.

The thing in peppers that make them hot is a substance called capsaicin, which causes your body to release "Substance P" which causes pain. But "substance P " also causes a release of the opiods and endomorphins that produce a "rush" or "high". Peppers are addictive; you can get hooked. I am hooked.

In my travels I have only encountered two peppers, which come close to the last four of the list above. These are the Thai pepper aji and the Congolese pilipili (also called piripiri). These two come close but not quite there compared to a good habanero.

I read recently that a study suggests that women on a high chili diet have difficulty in achieving orgasm but the result is not conclusive.

Bring on the chilis.