![]() Succulent, charred pieces of jerk chicken-perfectly scored and seasoned-lay in an orderly fashion on top of a rack coated with scorched bits of meat and marinade. A tanned hand slowly lifts open the lid of a split oil drum, instantly inviting a spice-scented cloud that billows from beneath a matte, black steel. The swaying groove of reggae fills the background void. So grab yourself a glass of cold milk and dive in. Whatever your piquant preference, peppers have an enjoyable-even euphoric-effect on most people, and are essential to many of the culinary creations we consume today. A bell pepper, for instance, has a SHU of zero (no heat detected) whereas the Carolina Reaper-which currently holds the Guinness world record for hottest chili in the world-has a soul-scorching SHU of 1,569,300. Each pepper is given a rating called a Scoville Heat Unit (SHU). Though not exactly a precise method-this empirical measurement is dependant on the capsaicin sensitivity of the tester-it does provide a range for the masses to go by. ![]() By measuring the capsaicin concentration in capsicums, peppers could now be rated according to their hotness. In order to gauge the pungency-or heat-of peppers, American pharmacist Wilbur Scoville created the Scoville scale in 1912. However, not all peppers are created equal. Thanks to the Columbian Exchange in the 15th and 16th centuries-where colonists and traders transferred plants, animals and people between the American and Afro-Eurasian hemispheres-these fiery pods traversed the globe, influencing and altering local cuisines and cultures. Originating in the Americas, genus capsicum -what we commonly refer to as peppers -have been cultivated here for thousands of years, dating back to approximately 7,500 BCE. Milk-which contains the fat-loving protein called casein, surrounds and carries away fatty capsaicin molecules much in the same way soap washes away grease-is the prescribed remedy to cool and soothe what’s left of your palate. In fact, it will make the inferno in your mouth spread, similar to throwing water on a grease fire. This is a full-on assault of the senses.Ĭapsaicin, the volatile, hydrophobic chemical compound inside peppers, is responsible for the burning sensation which comes painfully to life in the mouth, throat and stomach after ingesting these caustic beauties. This puny little pepper is kicking your ass. Clothing begins to feel optional-ripping your shirt off and drowning your body face-first in an ice bath seems totally rational at this point. You fidget, trying to play it cool, but your efforts are laughable. Shiny beads of sweat dot your upper lip and forehead. You sniffle-repeatedly-a futile attempt to salvage any dignity at the table. An intense prickling sensation forcefully invades your nose. Your molars begin mashing skin and seeds-immediately igniting your tongue upon contact-and you start to question your own sanity. Look at me, ma! I’m trying something new! But it only takes the one bite to wipe that goofy grin off your face. Meanwhile, prepare the infusion.As your teeth break through the vivid, glossy hull, you feel a rush of excitement come over you. The slow evaporation of moisture will produce a deep flavor without any bitterness. Reduce the heat to a simmer and slowly cook to a thickened paste. As the tomatoes start to cook, press them gently with a masher to release their juice. Place into the hot pan and season with salt, pepper and a touch of sugar. ![]() Wash the tomatoes and cut into rough halves or quarters. Place a heavy cast iron pan to heat up on the rangetop. 6 pounds beefsteak or heirloom tomatoes 4 star anise pods 1 vanilla pod sea salt & cracked black pepper to season white sugar-a pinch, if needed 2 sprigs of fresh thyme 1–2 bay leaves Infusion fresh garlic one bunch fresh basil extra virgin olive oil Heat a heavy gauge pan. It’s also not necessary to oil the pan for fresh tomatoes. "RUSTIC TOMATO SAUCE WITHOUT ANY BITTERNESS People go to too much trouble to chop things fine.
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