Healthy Chilli Consumption
Chilli is to be eaten on the side of any dish that contains a cooling agent as its base for the gravy.
Such cooling agents are yoghurt, cream or coconut cream.
80% of meat dishes contain these ingredients as the base of the gravy.
If chilli is mixed into such dishes, 75% of the chilli heat dissipates into the cooling agent and only 25% is recognized by the tongue.
100% goes to the stomach and this creates discomfort until the curry is discharged with a burning sensation the next day...
To overcome the many associated health issues, we teach people to eat chilli on the side.
Flavouring the tongue with chilli pickle, hot mango pickle or fresh chilli causes saliva (the digestive enzyme for food), to run like an open tap.
When we eat chilli in this manner, we develop a taste for chilli and not a taste for HOT.
It is at this point that the curry is to be eaten.
NEVER mix chilli or hot pickles into the dish.
Chilli on the side allows the family to share a common dish, while consuming differing amounts of chilli.
Not only is this the healthy approach to chilli consumption, it is highly economical and it ensures that everyone is catered for, not only the people that need to eat a mild dish.
Another major advantage is that the chef will never make a mistake with your food since you control the amount of chilli being consumed.
Chilli is one of the highest sources of vitamin C.
Chilli is highly addictive and can be consumed as described with other meals including steak, hamburgers etc.
A note for non chilli people.... The consumption of chilli is not a contest.
For chilli people, eating a dish without chilli is like eating chocolate cake without sugar.
It is a necessary ingredient that when absent, causes the dining experience to be less than average.
If you have a partner that orders mild dishes for you and always misses out.... do them a flavor and get them a chilli pickle on the side.
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