Sunday 5 July 2015

Sprinkle Spicy Red Chili Peppers on Your Dinner For Weight Loss– Here’s Why

                             Sprinkle Spicy Red Chili Peppers on Your Dinner  For Weight Loss
Although chili peppers have great culinary value, they are also valued for medicinal benefits. Capsaicin, a compound responsible for the hotness of many peppers, is thought to increase the rate at which the body burns fat, ease pain, lower cholesterol and support healthy heart function. The compound is especially studied for its ability to aid in weight loss, where researchers from Purdue University in Indiana found  that capsaicin reduces hunger and increases energy expenditure.
The study involved 25 adults at a healthy weight and was conducted over a 6 week period. Using ground up cayenne red pepper – something anyone can purchase at their local super market (as with any food, organic is the best option), the researchers measured capsaicin’s role in weight loss.

They found that red pepper consumption ignited a greater natural energy expenditure, “maximizes the digestive process”, and caused people to feel less hungry overall – particularly for fatty, sweet, and salty foods.
“We found that consuming red pepper can help manage appetite and burn more calories after a meal, especially for individuals who do not consume the spice regularly,” said Professor Richard Mattes. “That burn in your mouth is responsible for that effect…It turns out you get a more robust effect if you include the sensory part because the burn contributes to a rise in body temperature energy  expenditure and appetite control.” 

Other Research

Another study revealed that adding capsaicin to the diet actually helps to reduce the effect of consumed dietary fat. All three groups of rats had gained weight. However, the rats who received capsaicin in addition to a high-fat diet, gained 8 percent less than the rats that didn’t receive the capsaicin. As a matter of fact, those receiving capsaicin and given the high-fat diet gained only a little  more weight than the rats on a completely normal diet.

Chili Pepper Origin

Chili peppers are thought to have originated in Mexico around 7,000 BC. The fiery “hotness” of these pretty little peppers comes from capsaicin, which is located on the inside of the fruit. While many people think that it is the seeds that produce the heat in a pepper, the heat actually comes from the glands within the fruit, with the hottest part being the placenta that attaches the seed to the pod.

How to Use Hot Peppers

Although capsaicin is available in capsule form, it seems that consuming the actual pepper is more effective than taking a a capsule. Integrating chili peppers into your everyday meals is not as difficult as it might seem. Try sprinkling hot peppers in meats, soups or even on roasted vegetables. Adding a little bit of capsaicin will not make a dish overly hot for those that are sensitive, but will pack a powerful punch when it comes to boosting health and losing weight.
For all your Hot Chili Peppers www.firehousechilli.com


Monday 15 June 2015

Spicy Ginger Chili Lemonade Recipe

                                                  Spicy Ginger Chili Lemonade Recipe                         
                                                                             
 

The allure of lemonade is in its balance between sweet and tart, this recipe has the loving addition of heat, especially in the form of a spicy chili ginger syrup.
The kick from a homemade fresh chili ginger syrup amps up the addictive quality of this warm weather beverage. It's that sweet-sour combination that comes through first, while the heat settles in at the end of the gulp.
You know that sensation while eating spicy food where, after one bite, you immediately want to take another? Well, replace "bite" with "sip" and that describes the experience of drinking this lemonade.
Sweet, sour, heat, repeat.

Spicy Chili  Ginger Lemonade

Makes 11 (1-cup) servings

10 ounces fresh ginger
2 cups sugar
10 cups water, divided
2 cups freshly-squeezed lemon juice (from about 15 lemons) 
1 teaspoon of Trinidad Scorpion Moruga Powder. ( You can replace with Carolina Reaper, 7 Pod chili peppers or the range of trinidad scorpion chili peppers from www.firehousechilli.com
Peel the ginger and chop into roughly 1/4-inch pieces. Combine the ginger, sugar, and 4 cups of the water in a medium pot over high heat. Bring to a boil, reduce the heat to medium, and simmer for 45 minutes. Strain the syrup through a fine mesh sieve, pressing on the ginger with the back of a spoon. You should have about 3 cups of syrup. Cool to room temperature.
Combine the lemon juice and remaining 6 cups water in a large pitcher or pot. Stir in all of the ginger syrup. Chill before serving or serve over ice.

Recipe Notes

  • Feel free to adjust the amount of simple syrup based on your personal taste.
Trinidad Scorpion Moruga Chili Pepper
Firehouse Chilli Trinidad Moruga Scorpion is  100 times hotter than any other Chili. The key to this chili pepper is the whole culinary experience. Used in moderation you will get the holy experience of the capsaicin rush(has been described as a edible version of sky diving) and the unique sweet-hot tender fruity and floral flavor.
Firehouse Chilli Trinidad Scorpion Moruga is directly sourced from the island of Trinidad and Tobago. This ensures a higher purity, aroma, flavour and capsaicin (heat) content.
www.firehousechilli.com for all your hot chili pepper requirements .

Yellow version of the Trinidad Moruga Scorpion red is available. It has a nice fruity flavor and sweeter than it's red relative and has a citrus kind of taste with slightly less heat than Trinidad Scorpion Moruga Red