Whether you are a chef or like me a happy amateur / home chef, the raw material is the most important thing to me.
I want to feel crispy vegetables with my fingers, see the colors blossom together and finally put my teeth into something amazing, so …..
Did you know this about chili?
Habanero, tabasco, chipotle …
Never before have chili spices been as popular as now? Here you get exciting facts and history about the beloved chili fruit – and of course a bunch of recipes from our chefs!
The chili fruit is a pepper plant and belongs to the family of potato plants, just like tomato, eggplant and potatoes.
Chili originated in Central and South America and has been used in cooking for hundreds of years but also for medicinal purposes for thousands of years.
Christopher Columbus brought the hot fruit to Spain in 1494 together with the doctor Diego Álavrez Chanca.
The hot, exotic spice quickly became popular and was grown mainly in Spanish gardens and Portuguese monasteries. The monks experimented with chili and discovered that it was an excellent substitute for the expensive black pepper. Doctor Diego in turn wrote about the medical effects, chili was mainly used for colds, allergies, osteoarthritis and inflammation as well as hemorrhoids.
The chili fruit probably came to Sweden with the introduction of the tabasco sauce in the middle of the 20th century.
Chili as a spice
Chili has created a great deal of commerce in the market and is available today in countless varieties, some more ingenious than others. The most common are still fresh, dried, as a spice or pickled.
In Sweden, chili is mainly used in stews, stir-fries, marinades and sauces. There are many, many different types of chili and today it is a big trend to grow your own varieties – chili companies and groups are found all over Sweden, all with the same hot passion for chili.
The fresh chili fruit is best stored in the refrigerator around 10 degrees, then it lasts around 1-2 weeks. Dried chili, like chili powder, lasts for several months if you store it under a tight-fitting lid in a cool, dark place.
The taste and strength
Red chillies are ripe and have a fuller and stronger taste than the green ones. In general, it is also said that the smaller chili fruits have a stronger taste than the large ones. In the fruit’s seed coat and partitions is the substance capsaicin, which gives the fruit its heat. The heat of the chili fruit is measured in scoville. Mild chili varieties are around 1000 scoville, hot varieties around 300,000 and … yes and you can see the hottest varieties in the list above!
Psssst …. ate super chili? Quench your thirst with milk, yogurt or soothe the heat with white bread. Water does not dissolve the capsaicin in the mouth.
Full of goodies
The chili fruit contains lots of nutrients. For example, chili contains three times as much vitamin C as orange. But also potassium, magnesium, iron, vitamins A and B and a lot of beta-carotene (which helps the skin protect itself from the sun).
Health effects *
Chili is an exciting fruit and research is constantly being carried out around the world on the health effects of chili. Chili has been used as a medicine for several thousand years, so it is not a new invention that the fruit carries health-promoting properties.
The substance capsaicin is said to have anti-cancer substances. A relatively recent study at Nottingham University by Dr Timothy Bates found that capsaicin attacks certain cancer cells without affecting the healthy cells around them.
Some more of the health effects that are claimed are that chili capsaicin increases metabolism by up to 20%, reduces cholesterol levels, helps diabetics, increases blood flow (which helps with pain where pain signals are blocked), has antibacterial effects and contains antioxidant substances that protect the body from harmful effects of free radicals (such as stress).
Almost too good too good to be true, right? But with or without the magical properties of chili – it undeniably gives extra spice to the cooking!
Our vision of Chile
Chili production is done in the following way, we sow our seeds that we acquired during trips around the world, Mauritius, Cape Verde, Spain, India and also from Åland and Sweden.
We have chosen to remove all e-products and salt to bring out the whole taste of what is on our products.
We have added seeds as a mixture equal to each and done so for a long time and produced a mixed variety that does not taste at all like any of the original fruits and then proceeded from these seeds that are specific to FredChillś mixture.
To this we added garlic when we got down that explosive heat that can be experienced as horrible, but we wanted to get that heat that you get a well-being from and that lifts the taste of the raw material such as beef or even the root vegetables .
After a while of cooking, we came up with the idea of adding fennel as we live in an island landscape with a lot of fish, so this would fit and you feel the fennel at first, then they come a little hot and finish and round off with the fennel again and work top to a grilled salmon or cod loin.
And why not add a little sour heat to the salads that you make so we started from our original mixture with chili and roasted garlic and added whole dried lime where we got a fresh sour heat that lands softly on a tex. fresh caesar salad or potato salad of new potatoes.
* Sources: Sciencedirect, US National Library of Medicine, American Journal of Clinical Nutrition, University of Nottingham, Medical news today