Sprinkle Spicy Red Chili Peppers on Your Dinner For Weight Loss– Here’s Why

                             Sprinkle Spicy Red Chili Peppers on Your Dinner  For Weight Loss

Although chili peppers have great culinary value, they are also valued for medicinal benefits. Capsaicin, a compound responsible for the hotness of many peppers, is thought to increase the rate at which the body burns fat, ease pain, lower cholesterol and support healthy heart function. The compound is especially studied for its ability to aid in weight loss, where researchers from Purdue University in Indiana found  that capsaicin reduces hunger and increases energy expenditure.
The study involved 25 adults at a healthy weight and was conducted over a 6 week period. Using ground up cayenne red pepper – something anyone can purchase at their local super market (as with any food, organic is the best option), the researchers measured capsaicin’s role in weight loss.

They found that red pepper consumption ignited a greater natural energy expenditure, “maximizes the digestive process”, and caused people to feel less hungry overall – particularly for fatty, sweet, and salty foods.

“We found that consuming red pepper can help manage appetite and burn more calories after a meal, especially for individuals who do not consume the spice regularly,” said Professor Richard Mattes. “That burn in your mouth is responsible for that effect…It turns out you get a more robust effect if you include the sensory part because the burn contributes to a rise in body temperature energy  expenditure and appetite control.” 

Other Research

Another study revealed that adding capsaicin to the diet actually helps to reduce the effect of consumed dietary fat. All three groups of rats had gained weight. However, the rats who received capsaicin in addition to a high-fat diet, gained 8 percent less than the rats that didn’t receive the capsaicin. As a matter of fact, those receiving capsaicin and given the high-fat diet gained only a little  more weight than the rats on a completely normal diet.

Chili Pepper Origin

Chili peppers are thought to have originated in Mexico around 7,000 BC. The fiery “hotness” of these pretty little peppers comes from capsaicin, which is located on the inside of the fruit. While many people think that it is the seeds that produce the heat in a pepper, the heat actually comes from the glands within the fruit, with the hottest part being the placenta that attaches the seed to the pod.

How to Use Hot Peppers

Although capsaicin is available in capsule form, it seems that consuming the actual pepper is more effective than taking a a capsule. Integrating chili peppers into your everyday meals is not as difficult as it might seem. Try sprinkling hot peppers in meats, soups or even on roasted vegetables. Adding a little bit of capsaicin will not make a dish overly hot for those that are sensitive, but will pack a powerful punch when it comes to boosting health and losing weight.
For all your Hot Chili Peppers www.firehousechilli.com

Spicy Ginger Chili Lemonade Recipe

                                                  Spicy Ginger Chili Lemonade Recipe                         
                                                                             

 

The allure of lemonade is in its balance between sweet and tart, this recipe has the loving addition of heat, especially in the form of a spicy chili ginger syrup.

The kick from a homemade fresh chili ginger syrup amps up the addictive quality of this warm weather beverage. It's that sweet-sour combination that comes through first, while the heat settles in at the end of the gulp.

You know that sensation while eating spicy food where, after one bite, you immediately want to take another? Well, replace "bite" with "sip" and that describes the experience of drinking this lemonade.
Sweet, sour, heat, repeat.

Spicy Chili  Ginger Lemonade

Makes 11 (1-cup) servings

10 ounces fresh ginger
2 cups sugar
10 cups water, divided
2 cups freshly-squeezed lemon juice (from about 15 lemons) 
1 teaspoon of Trinidad Scorpion Moruga Powder. ( You can replace with Carolina Reaper, 7 Pod chili peppers or the range of trinidad scorpion chili peppers from www.firehousechilli.com ) 
Peel the ginger and chop into roughly 1/4-inch pieces. Combine the ginger, sugar, and 4 cups of the water in a medium pot over high heat. Bring to a boil, reduce the heat to medium, and simmer for 45 minutes. Strain the syrup through a fine mesh sieve, pressing on the ginger with the back of a spoon. You should have about 3 cups of syrup. Cool to room temperature.
Combine the lemon juice and remaining 6 cups water in a large pitcher or pot. Stir in all of the ginger syrup. Chill before serving or serve over ice.

Recipe Notes

• Feel free to adjust the amount of simple syrup based on your personal taste.

Trinidad Scorpion Moruga Chili Pepper
Firehouse Chilli Trinidad Moruga Scorpion is  100 times hotter than any other Chili. The key to this chili pepper is the whole culinary experience. Used in moderation you will get the holy experience of the capsaicin rush(has been described as a edible version of sky diving) and the unique sweet-hot tender fruity and floral flavor.
Firehouse Chilli Trinidad Scorpion Moruga is directly sourced from the island of Trinidad and Tobago. This ensures a higher purity, aroma, flavour and capsaicin (heat) content.
www.firehousechilli.com for all your hot chili pepper requirements .

Yellow version of the Trinidad Moruga Scorpion red is available. It has a nice fruity flavor and sweeter than it's red relative and has a citrus kind of taste with slightly less heat than Trinidad Scorpion Moruga Red 

Trinidad Scorpion Moruga Chili Pepper. Tender-Sweet Thai Ribs

Trinidad Scorpion Moruga Chili Pepper. Tender-Sweet Thai Ribs

 

These oven-baked ribs are tender, fall-off-the-bone delicious with a sticky-sweet Thai sauce that absolutely hits the spot. It's the baking technique that makes them so tender and the special Thai sauce that makes them so delicious. Simply roast covered in the oven and meanwhile make the sauce on your stovetop, then put them together just before serving. An exquisite dish that's a treat for everyone, including the kids. Tip: Don't be tempted to rush the baking time or turn up the oven - the key to tender ribs is all in the 'slow food' baking time. ENJOY!

Ingredients
•
1 rack of pork ribs (1.5 to 2 lbs)

•1.5 cups good-tasting stock
•2 Tbsp. soy sauce
•1 Tbsp. fish sauce
•1/4 cup diced onion
•5 whole cloves garlic
 1 teaspoon of Trinidad Moruga Scorpion Chili pepper
•1 bay leaf
•SAUCE:
•1/2 cup rice vinegar (or substitute white vinegar)
•1/2 cup packed brown sugar
•1/2 cup stock
•1 Tbsp. Trinidad Moruga Chili pepper flakes
•1 Tbsp. fish sauce
•1 Tbsp. soy sauce
•1 tsp. dark soy sauce(or substitute 1 extra Tbsp. regular soy sauce)
•3 tsp. cornstarch


Prep Time: 10 minutes
 Cook Time: 120 minutes

Total Time: 130 minutes
 Yield: SERVES 2-3 with rice


Preparation
1.Preheat oven to 325 degrees. Rinse ribs and set in a long, flat baking dish. Add stock, soy sauce, fish sauce,Trinidad Scorpion Chili Pepper powder, onion, garlic, and bay leaf. Flip ribs so 'meaty' side is facing down. Cover dish tightly with foil and bake 1.5 to 2 hours.
2.Meanwhile make the sauce. Place vinegar and brown sugar together in a small pot over high heat. Boil hard 10 minutes or until it has reduced and begins to form bubbles (vinegar will smell pungent while it burns off). Add stock, Trinidad Scorpion chili, fish sauce and soy sauces. Stir as you bring to a boil.
3. Place cornstarch in a cup and add 3 Tbsp. water. Stir to dissolve and add this to the sauce. Stir well and simmer until sauce has thickened (about 2 minutes). Taste-test for a balance flavors (sauce should taste sweet than sour, with a zing of spice and pleasant saltiness). Add more sugar for added sweetness, more fish sauce if not salty or flavorful enough, or more chili for increased spice.
4. When ribs have reached desired tenderness, remove from oven and carefully pour off most of the liquid, reserving 2-3 Tbsp., and keeping the garlic and onion. Turn ribs so meaty side is facing up. Pour sauce over and serve with plenty of Thai jasmine rice. Optional garnish: sliced green onion is delicious sprinkled over.

Variations: I sometimes add fresh mango which works beautifully with the pork. After pouring off the liquid from ribs, pour over 3/4 of the sauce, reserving 1/4. Dice up 1 fresh or canned mango, sprinkle some over each portion of ribs, then top with remaining sauce. you can also use Carolina Reaper, 7 pot Douglah, Brain Strain, Jonah Chili Pepper and ENJOY!

www.firehousechilli.com for all your hot chili, chilli flakes, chili powders.

Sriracha & Mexican Lime Donuts & Carolina Reaper Chili Pepper Recipe

Sriracha & Mexican Lime Donuts

The donuts themselves are light, fluffy, and covered in a thick, cream-based glaze.

They’re sweet! And the heat doesn’t hit you right away. There’s lime juice in the donuts and in the glaze – it makes a brilliant match with the heat and flavor of our Sriracha powder.

For the donuts:
 3 1/2 c. all-purpose flour
 1 c. unsalted butter, softened
 1 c. white sugar, granulated
 2 large eggs
 1/2 c. heavy cream
 1/2 c. canola oil
 1 tbsp. baking powder
 1/2 tsp. salt
 1/2 c. Sriracha powder
 1/3 c. lime juice, freshly squeezed
 2 tbsp. lime zest

For the glaze:
 1 1/2 c. confectioners’ sugar
 1/4 c. heavy cream
 1/4 c. lime juice, freshly squeezed

Preheat oven to 350°.

Grease a 6-cavity standard-sized donut pan and set aside.

Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and set aside. Add the eggs and continue to mix. Add the cream and oil, mixing until just incorporated. Stir in the flour, salt, and baking powder alternating with the Sriracha and lime juice. Fold in the zest, mixing just until a uniform batter has formed.

Fill a piping bag with the batter and pipe it into the cavities of the prepared donut pan, filling each cavity just to its top. Bake for approximately 16 minutes: finished donuts will be just starting to turn a golden brown color at the edges. Remove baked donuts and set aside to cool.

Meanwhile, to prepare the glaze, whisk the confectioners’ sugar, heavy cream and lime juice in a large bowl until smooth. Once the donuts have cooled, unmold them and remove to a cooling rack. Drizzle the glaze over top and serve immediately or store in a sealed container for up to 2 days.

YIELD: approximately 18-20 donuts

www.firehousechilli.com has Sriracha powder ready to sprinkle on your favourite food. Infused with the legendary Trinidad Scorpion chili peppers for that extra heat us chili lovers crave

Capsaicin: How spicy food can improve your health.

Capsaicin: How spicy food can improve your health

 

 

 

It could be the instant sweat, the burning sensation, the way it accentuates flavors of certain foods, or a combination of all three. Spicy foods get their "heat" from a compound called capsaicin. Capsaicin can be found in some form in any food or vegetable with noticeable "heat." New research into capsaicin's effects on humans has uncovered many health benefits to enjoying spicy foods. Adding some spice to your favorite foods may not only make them taste better, but may also make you healthier.


Hotter is better

Although the chemical compound capsaicin itself is colorless and odorless, it is generally associated with hot peppers. Hot peppers like the ghost pepper and the superhot chili peppers available at www.firehousechilli.com contain some of the highest amounts of capsaicin found naturally. The amount of capsaicin in a pepper is measured using the Scoville index, where pure capsaicin is rated at 16,000,000. The hottest peppers in the world only measure up to 1.5-1.6 million Scovilles. Jalapenos and cayenne pepper come in at around 8,000 and 50,000, respectively. For beginners to spicy food, start small and add more heat as tolerance increases, you can always add more, and you don't want to ruin a meal with too much.


Decrease pain


Capsaicin's chemical structure causes the excitation of pain-sensitive nerve endings, which is why pain or burning is felt when it is ingested or rubbed on the skin. Although no actual burn is taking place, the excited neurons release a neurotransmitter called Substance P that transmits the feeling of pain to the brain. This principle of capsaicin has shown its worth as a natural pain reliever by depleting the amount of Substance P, therefore decreasing the number of pain signals sent to the brain. Capsaicin creams are great for relieving arthritis, sore muscles, and even nerve pain.


Healthy weight control

The consumption of capsaicin causes a temporary increase in body temperature and may shift the body from carbohydrate oxidation to fat oxidation. This is most likely why cayenne pepper can help regulate blood sugar levels after a meal. Furthermore, capsaicin intake makes you feel fuller faster, leading to a calorie and fat-intake reduction, perfect for staving off weight loss or making dietary changes. A study in mice has shown an increase in brown fat metabolism once capsaicin reached the small intestine. Brown fat metabolism is associated with increased energy expenditure and decreasing overall body fat. For someone that wants to lose fat, both calorie reduction and increased energy expenditure may be accomplished with capsaicin intake.


It kills cancer too!

Surprisingly, the most promising research into capsaicin intake is related to its cancer-fighting properties. Prostate cancer tumors shrank by 80 percent when exposed to capsaicin. Another study found it to destroy lung cancer cells and pancreatic cancer cells without destroying nearby tissue. The capsaicin kills these cancer cells by triggering the mitochondria in the cells to undergo apoptosis, or cell-suicide. Do not be surprised to see more research emerging in the coming decade in regards to cancer-fighting and prevention with the use of capsaicin.


Spice up your dinner tonight

Start by buying the world's hottest chili pepper at www.firehousechilli.com. A few sprinkles can be added to most foods for pleasant warmth. The more you add, the more heat you will notice without altering the flavor of your food. As the cold weather approaches, adding some hot pepper to chili or other comfort foods will keep your furnace burning and help prevent the usual winter weight gain.

Firehousechilli.com has pure capsaicin crystals available on their website. Rated at 16,000,000 SHU.

Trinidad Scorpion Chili Scallops Recipe
Trinidad Scorpion Chili Scallops are sweet, tender and delectable .This is a gourmet dish with a Chili Hit.

1 lb. scallops

1 Trinidad Scorpion Dried Chili Pod, cut thinly

All-purpose flour - to coat

2 cloves garlic – minced

1/4 cup real butter

1 cup fresh tomatoes, diced

1/4 cup minced mixed fresh parsley & Coriander

1 Tbls. lemon juice

salt and pepper - to taste

Serves: 4
Cooking Time: 10 mins

Directions

1. Dry scallops with paper towels and dust lightly with flour.

2. Sauté garlic and Trinidad Scorpion Dried Pod in butter for 1 minute, then add scallops and sauté until golden(do not overcook the scallops they take seconds).

3. Stir in tomatoes, parsley, lemon juice, salt, and pepper.

4. Remove from pan immediately and served on a plate of freshly cooked spaghetti or garden salad

Your Trinidad Scorpion Chili pepper is available at www.firehousechilli.com

Hot Chili Pepper Spray- make your own

my finished pepper spray

commercial pepper spray

I will be showing you how to make your own Pepper spray at home!

Commercial Pepper spray is made using capsaicin, the active chemical in chillies. We will be extracting capsaicin from chillies using acetone solvent extraction. We will also add a pepper extract for coughing and sneezing effect.

DO NOT WORRY, there is no complicated chemistry involved
I am not responsible for any harm you cause to yourself, or others, in the process of making, or using, these chemical solutions.
Be very careful with this as it causes coughing, sneezing, temporary blindness, and severe pain.
Please note this is illegal in certain countries and should only be used where it is legal. Only for use in self defence.
The effects will only last for 30 seconds, but the pain may last longer.

Step 1: Equipment and ingredients

3 glasses

lots of pepper

coffee filter

funnel - coffee paper must fit in

pure acetone

First, you will need to get a few pieces of equipment and ingredients together.

Equipment:
Coffee filter papers
3 small glasses
A funnel
250ml acetone

Ingredients:
10 chillies (Trinidad Scorpion dried chillies  hotter is better!)
About 50g of ground black pepper
Food colouring of your choice (I used red)

Step 2: Preparing chillies

Now, we will prepare the chillies so we can extract the capsaicin from them.

First, chop up the chillies as finely as possible. Put them in one of the glasses. Try to compact them down a bit.
Mash them with a fork until the are in a pulp. Make sure there are no large lumps or the extraction will not work well.

Step 3: Extracting capsaicin

 

Pour enough acetone into the glass to cover all of the chillies. Then cover the top with cling film to stop the acetone evaporating and put in a cool place for 24 hours. Shake the glass every hour or so. After 24 hours remove the clingfilm and  pour the liquid through the filter paper and funnel into a glass. Leave the glass in a warm place for the acetone to evaporate.

When all of the acetone has evaporated, you should be left with a red sticky substance or small crystals, depending on the water content in the chillies. Smell the liquid and if it smells of acetone leave it for another 24 hours. Put this to the side for now. 

Step 4: Making the pepper extract

To make the pepper extract, pour the pepper into one of the glasses and repeat step 2, substituting pepper for chillies.

You should be left with a grey-brown syrup. Put that to the side.

Step 5: Making the pepper spray

Take all of the extracts from both the chillies and the pepper and mix it in a glass. Add in about 20 ml water and mix thoroughly.
If you want to colour it, add in your choice of food colouring until it reaches the colour you want.

Transfer the liquid to a small bottle or a small spray bottle. I would recommend the spray bottle, so you can spray it. Pepper spray is meant to be sprayed!

 

Step 6: Finished!

You have now made your own pepper spray!
Be very careful with this as it causes coughing, sneezing, temporary blindness, and severe pain.
Please note this is illegal in certain countries and should only be used where it is legal. Only for use in self defence.
The effects will only last for 30 seconds, but the pain may last longer. I am not responsible for any harm you cause to yourself or others, in the process of making, or using this pepper spray.


HAVE FUN!

to buy the hottest chilli on the planet with free delivery to over 60 countries see www.firehousechilli.com