[CH] A Chilli a day keeps the bacteria away

stewarpa@cantech.net.au
Wed, 10 Jan 2001 12:36:42 -0000

 
                                                                              
                
Dear CHs

Thought this might be of some interest to all.

Pat in Perth WA

                             
                Chile Peppers: A Chile a Day Keeps the Bacteria Away


                                     
by Mary Megliola Franzen                                                      
                 
              
                          


                                          Chile peppers are not only a tasty 
seasoning, they're also a natural pest control and food preservative. Adding 
chili powder to birdseed, for example, fends off squirrels without bothering 
the birds, while a chile-laden paint for boat hulls keeps barnacles at bay. It 
all comes down to which creatures can detect capsaicin--the crystalline 
alkaloid that gives chiles their characteristic hot flavor--and which can't.  
Even at the microbial level, some bacteria avoid capsaicin. This explains part 
of the evolution of world cuisines--specifically, the phenomenon of hot foods 
in hot climates. Noticing that the hotter food was, the less likely it was to 
spoil, cooks in places like Thailand,Mexico, and Malaysia started adding 
healthy doses of chiles to everyday dishes. This helped people avoid serious 
food-borne illnesses by keeping away harmful microorganisms.  Modern science 
supports this idea. In the late 1990s, a Cornell University study found that 
capsaicin kills or inhibits up to 75 percent of food-spoiling bacteria. And,  
as evolutionary biologists were quick to point out, those who could consume 
the hottest foods had the best chances of survival--a trait presumably passed 
on to the next generation. 

HOT MANGO SALAD 
3 jalapeņo chiles, stems and seeds removed, minced
2 green mangoes, pits removed, peeled and julienned
1 onion, minced
2 cloves garlic, minced
2 to 3 tablespoons minced fresh parsley
Juice of 2 limes
3 tablespoons olive oil
Salt to taste 

Combine all of the ingredients in a glass bowl, cover and let sit for 20 
minutes to let the flavors blend. 

>From The Chile Pepper Encyclopedia, by Dave DeWitt.
                                      Published by HarperCollins.