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

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.