Asian Chili

Asians use chili peppers more than any western cuisine. Most Asians are found to dice, cut, mince, and blend chilies daily for their recipes. In Asia, there are three kinds of chili peppers used regularly for cooking, green chili, red chili, and birds eye chili.

In Asia, there are three kinds of chili peppers used regularly for cooking, green chili, red chili, and birds eye chili. Among the chili peppers, the most popular one is the red chili. Many kinds of curry dishes use the red chili as a garnish, or in sambal, chili paste, and curry paste. My buddy over at gutter cleaning smyrna ga loves these things, and they literally cook them into a everything they eat! The green chilies are used as well, their use is more precise. Green chilies are used for tandoori, a marinade for butter chicken, for making biryani rice, and for Thai green curry. People in China like to cut the green peppers into small rings then use vinegar to marinate them and use them as a condiment.

Among the three common chilies, the bird’s eye chili is the hottest. You can find these in both green and red species. It is often used in Kampong fried rice, Thai basil chicken, and Tomyam soup.

When it comes to chilies, many people are sensitive to the capsaicin. They get a tingly burning sensation on their skin from this organic component. Wearing gloves is one way to help with this. The capsaicin is where the heat comes from and the chilies. If you do not touch the inside of the chili, your skin will not be irritated.

Once you have prepared your chilies, they will stay fresh for a few days at room temperature. They will stay fresh up to two weeks he put them in the refrigerator, though. Simply wrap them in paper towels and put them in a container that is covered. Never freeze chilies since it changes the texture. Once they defrost, frozen chilies become mushy.

 

 

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