Hellish flavors - International Hot and Spicy Food Day 2023

We are inflaming our taste senses! Just today - January 16 - we are once again celebrating International Hot and Spicy Food Day - a unique and at the same time hellishly tasty holiday. On this day, with the help of selected spices, we can taste a variety of less and more spicy specialties.  

Connoisseurs of spicy dishes, discovering the spicy dishes of the world use the Scoville scale (SHU), which determines the spiciness of foods. On this scale, for example, sweet peppers have a value of 0 SHU, jalapeno peppers 2500-2800 SHU, and cayenne bell pepper 30000-50000 SHU. Interestingly, the hottest-grown peppers received more than 3 million on this scale, and the collectible, hottest sauce in the world called "Blairs' 16 Million Reserve" created in New Jersey in only 999 pieces received as much as 16 million SHU!  

The secret spiciness of the world's cuisines is mainly due to three substances:

• capsaicin,
• piperine
• allyl isothiocyanate.     

Capsaicin is the substance that gives spiciness to the world's hottest spices, occurring naturally in hot peppers. Its content increases as the fruit ripen. In PROMAR we have many varieties of hot peppers: chili, Piri-piri, jalapeno, Scotch Bonnet, habanero, Carolina Reaper, Trinidad Scorpion. It is worth knowing that daily consumption of capsaicin can contribute to reducing the risk of stomach cancer by 45%! In addition, contrary to common myths, it can prevent and speed up the healing of stomach ulcers and lower blood sugar levels.

Piperine is the chemical compound responsible for pepper's spiciness, found primarily in the top layer of pepper fruits. We offer aromatic and hot black, white, green, pink pepper and pepper-based flavor mixes. There are available also ground peppercorns (KRIO) and grits: 1x1; 1.5x1.5; 2x2; 3x3. They have anti-cancer and cleansing properties, and when consumed regularly improve metabolic rate and metabolism. What's more, they have anti-inflammatory and analgesic effects, when combined with vodka they help indigestion, and with cinnamon, they can reduce migraine pains.  

Allyl isothiocyanate is a volatile organic compound responsible for the burning taste of horseradish, wasabi, or mustard. Interestingly, the hotness of horseradish cannot be measured, due to its effects on the nasal mucous membranes and eyes, rather than only on the oral receptors, as in the case of hot peppers, for example. Thanks to these properties, it helps decongest the respiratory tract, in addition, it acts as a bactericide, disinfectant and antifungal, and in addition, prevents food poisoning. We offer many spicy flavour solutions based on horseradish, mustard, or wasabi notes. 

It can be noted that spicy cuisine not only gives flavour to dishes but also, consumed in the right amounts, has a healing and health-promoting effect.

That's why we encourage you to have a hellish celebration! 

The PROMAR team wishes you a delicious meal!

 

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