chili

I thought I would write a little bit about chilis. The first problem though, is how to refer to them. In English there seem to be a number of different ways of spelling the word - the most common one seems to be chilli. Difficult to pronounce according to Spanish rules of pronunciation! In Spanish, according to the dictionary at my side, the word chile is acceptable especially when used in the expression - chile con carne. This dish, however, is not a common one in Spain. Neither do Spanish people seem to have our affection for spicy foods. I am going to clarify that last remark a bit further. Spanish people are keen on lots of spices: cinnamon, nutmeg, cloves, cumin and various peppercorns are all well established items in the Spanish culinary canon. I am referring to the spices that make your mouth burn or tingle with the perception of heat. This sensation is not confined to members of the pepper family: Japanese wasabi horseradish can have a similar - and very potent - effect, but on this occasion I am referring to members of the chili pepper family. The old macho boast about being able to handle a vindaloo, a tindaloo or even a phal, is just about unknown in Spain. The best-known dish that gives a bit of a kick is probably the one featuring the small, green chili peppers from Padron in Galicia. Approximately 1 in 10 of these fat little rascals is a hot one. Thankfully, they are usually served fried in olive oil, with a good bit of salt: salt being one of the things known, or supposed, to tone down the burning effect caused by the capsaicins in the chilis. This is the same ingredient used in police issue pepper sprays, so you can see how it might cause some discomfort. The science I have read on the subject suggests that capsaicin is soluble in casein. As milk is about 3% casein, milk would seem to be the best emolument. Yogurt too, from what I hear. But to return to chilis, the most common word for a chili in Spain is guindilla, not to be confused with guinda - a type of cherry. Anyway, whatever the right name, I am currently cooking a big dish of chile con carne. I have been extremely lazy and used a pack of minced beef from the supermarket. I am hoping though, that by letting it cook for a good long time on a low light, the flavours will come together and it will taste half way decent. I will let you know tomorrow. 
The Gift