How is pepper heat measured you ask? How hot is your pepper? The Scoville Heat Unit Scale also referred to as the Scoville Scale, or Scoville Chart, is a long-standing measure of the hotness of Chile peppers. Capsaicin is a chemical compound that stimulates chemical receptor nerve endings in the skin. The number of Scoville heat units indicates the amount of capsaicin present in a particular pepper. The scale was developed in 1912 by American chemist Wilbur Scoville, specifically to rate the pungency or heat of peppers. Officially, his method was known as the Scoville Organoleptic Test. (SOT) Try repeating that three times!
|Scoville Heat Chart|
There’s no denying the daredevil nature of some of the celebrations. However, people who like a meal to tingle their taste buds, not make their eyes water, shouldn’t feel left out. Enjoying a touch of heat in our cooking is a worldwide human trait, so what better day to invite your family and friends to discover a different cuisine? Thai, Indian, Creole, and Caribbean dishes are all famous for their blends of aromatic ingredients, but many cultures boast their own favorites. After all, variety is truly the spice of life…
Throughout the world, there are hundreds of different spices that contribute to an array of hot flavored foods. Hot foods can actually be very good for you because of their medicinal and antimicrobial properties. Garlic, chilies, onions, allspice, and oregano, all kill bacteria and make food safer to consume. In general, hot and spicy foods are stimulants. They stimulate the circulation and raise body temperature. To celebrate International Hot and Spicy Food Day, try a few hot peppers or hot sauces with your food today!
“Spicy Shrimp Fra Diavolo”
Diavolo is the Italian word for devil and refers to sauces seasoned with hot chilies. In this 20-minute recipe, red pepper flakes provide plenty of heat for a shrimp and tomato sauce that's tossed with linguine.
Makes: 12 servings (you can cut the serving in half for 6 servings)
1/4 cup olive oil
1 1/2 pounds shrimp, cleaned, and de-veined
6 clove garlic, finely chopped (about 3 tbs)
2 teaspoons red-pepper flakes
(You can add or cut back on red-pepper flakes depending on how hot you like it)
3/4 teaspoon salt
2 cans (28 ounces each) Italian-style peeled tomatoes, coarsely chopped
1/4 cup tomato paste
3-4 leaves of fresh basil (cut up)
2 pounds linguine
Heat oil in large skillet over medium-high heat. Add shrimp; cook 30 seconds. Add garlic, pepper flakes and 1/4 teaspoon salt; cook, stirring occasionally, 2 minutes or until shrimp are curled and pink. Be careful not to overcook. With slotted spoon, remove shrimp to bowl. Meanwhile, cook linguine in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes. Drain well. Stir together tomatoes, tomato paste, and remaining salt in skillet. Bring to boiling over medium-high heat; cook for 10 minutes or until sauce is thickened. To serve, add cooked shrimp to sauce; gently heat through very briefly. Toss with the pasta or serve on top of it. Lastly add fresh cut up basil to top of dish.
No matter what the season, a “Bloody Mary” is one of America’s top three favorite cocktails.
1 1/2 ounces vodka (1 jigger)
6 ounces tomato juice
1 splash lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp celery salt
2 drops Tabasco sauce or more
Combine first six ingredients in a cocktail shaker and shake to combine flavors. Strain ingredients into a glass filled with ice. Garnish with celery stick, lemon, or a cocktail shrimp and serve.
Till Next Time………………………………...................
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