Some like it hot hot!

The essence of Caribbean cuisine is to be

found in its hot (hot,hot!) peppers              

            One person might describe a hot pepper as an eye-watering, tongue-burning ingredient. However, to others, peppers are a delicate and delicious spice added to a finely-catered meal.

            Hot peppers are widely used and found in the Caribbean, a common variety being the scotch bonnet. This pepper is used in sauces, with a special blend of mustard, vinegar, garlic, salt, onion and other ingredients. Gourmet hot pepper sauces add the kick in spicy chicken wings or perhaps a roti or curry dish. Hot peppers represent the quintessence of the Caribbean and are used worldwide to cater to the craving of people who love the thrill the spice brings.

            The scotch bonnet pepper is closely related to the hebrano; some may say that they are the same thing, but connoisseurs insist that the scotch bonnet has a more fruity taste. The scotch bonnet is actually lantern-shaped and is usually a reddish-brown when ripe, while the hebrano is long and orange. There have been many claims as to which is the hottest pepper in the world. Most would say this title belongs to the bird pepper, which is commonly found throughout South America. The bird pepper got its name because birds actually enjoy the taste of the seeds. Birds appear to not taste the same extreme hotness as mammals.

Why are hot peppers hot?

            The answer to this question actually relates to ingredients found in hot peppers known as capsaicin; it is found in plants of the genus capsicum, which includes bell peppers, scotch bonnet, chili, hebrano, etc. This ingredient brings a burning sensation to the mouth and throat by directly acting on the pain receptors. The more capsaicin, the higher the heat level. At extreme levels the eyes may water and the nose could run. The amount of capsaicin in a pepper is measured in Scoville Heat Units. Peppers are tested for hotness by a group of people who mix the pepper with a sweetened substance. Basically, the more sweeteners they have to add to the pepper, the higher the heat level.

How to eliminate the burn

            It has been said that anything such as milk, cottage cheese, cream, yoghurt, or any other high protein foods alleviate the burn. Crackers, bread, or anything of the kind would also help. However, avoid water, for this tends to make the capsaicin spread around the mouth and makes it burn more!

How did peppers reach the Caribbean?

            Some people believe that hot peppers originated in India, but they actually came from South America. The history of peppers seems to be linked to Christopher Columbus. When Columbus reached South America, he believed he had landed somewhere in the Far East. When he discovered hot peppers he thought he had found a new type of black pepper. Columbus was fascinated with his discovery and took it back to Europe, whence it rapidly spread worldwide.

Medical Uses

            Hot peppers have been used in folk medicines and cures for decades, but it was not until recently that their true medical potential was actually confirmed by scientists. Today, peppers are used to cure many illnesses such as stomach ulcers, and various other aches and pains. Peppers are also good for wounds and skin disorders of all kinds.

            They are used in hot climates such as the Caribbean to induce perspiration and thus cause one to cool off. Peppers are also used as a cure for insect bites, rashes and respiratory illnesses. They are known to make asthmatics breathe better, assist in colds and general nasal congestion and to reduce headaches. As well, they provide the body with various vitamins including vitamins E and C. The capsaicin in peppers may be a cure for some forms of cancer and could reduce low blood pressure. Hot peppers are also prescribed to help in dietary, muscle and joint problems.

            Hot peppers, in short, can be used in a variety of ways, from culinary to medical. They are a magnificent cultural aspect of the Caribbean and will remain the favourite ingredient for putting a kick into your dish.

Written by Laura Williams for Island Life magazine

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