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Apparently the world is consuming more chilies. A recent article from the Economist explains that "bland diets of Europe and the Anglosphere" have spent the past 50 years becoming more tolerant towards hotter chilies with the popularity of curries, salsa, and tabasco sauce.The Economist article mentions the increasing popularity of chilies in nearly every dish from rice and jelly to chocolate. Tesco, Britain's largest supermarket chain, now sells Dorset naga which rates 1.6m units on the Scoville scale, measurement of hotness. Pepper spray used in riot control scores 2m.
Despite this obsession with the heat of the chili, many connoisseurs argue that the level of heat does not define the flavor profile. For them, it's like judging wine based on its alcohol content rather than its quality. These gourmets are more struck by the presence of chili in many more foods than in the past. It could be due to the fact that chilies have a chemical called capsaicin which causes the release of endorphins that create a natural high. In fact, the more chilies you consume, the better this high gets. Also, the Economist explains that capasaicin excites a nerve that makes us more receptive to other flavors.
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12-22-2008 @11:44AM Brian J. Geiger said... On the one hand, I understand what they are saying with the whole flavor profile thing. On the other, that's a somewhat narrow definition of flavor. One of the fundamental ways to make food more interesting is to bring in different contrasts, such as with flavors, textures, and temperatures. Why should spiciness not be one of those things that adds extra depth to food? It can be overdone, but what can't?
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12-22-2008 @11:49AM Alex said... I do like that the Economist is taking the time to peddle tired old cultural stereotypes about food: "bland diets of Europe and the Anglosphere".
It was the Portuguese who introduced the chilli to the Indian subcontinent.
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12-23-2008 @11:32AM TechyDad said... I love spicy foods, but unfortunately, I'm restricted on what I can add to my cooking. My 5 year old son won't eat anything spicy and neither will my 19 month old. My wife might tolerate some spiciness, but our 19 month old is still nursing and spicy foods tend to make their way to her milk which he doesn't like. So I'm reduced to adding extra "heat" to the food on my plate. (Much harder to do than adding to an entire pot as it is too easy to add too much.)
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