Some Like It Hot

Tear-jerking, hot, spicy, smoky, sweet and sour and even herbaceous can all be descriptors of chilies and the distinctive aromas and flavors that they can impart to food. But if we're just talking heat, the Bhut Naga Jolokia, hailing from Northeastern India and also cultivated in Sri Lanka and Bangladesh, is reputed to be the world's hottest chili -- and I've eaten it. In large amounts it's dangerously hot, but out of all the dried chilies I've cooked with, the Naga Jolokia is a staple in my spice drawer because it has a unique tang that's much more than just heat. There are hundreds of chilies to choose from, but I have my favorites, both dried and fresh.

Dried Ground Allepo Chile

Sun dried Allepo chiles come from Syria and have a rich, lightly smoky yet fruity flavor. They can be found in gourmet spice shops; I bought mine at Kalustyan's in New York City. Allepo can be added to any traditional beef stew recipe, but it pairs especially nicely with tomato-based soups, stews and chili. I just add a tablespoon to my beef cubes before coating them in flour and browning them in oil, or I sprinkle it over the ground meat before browning chili meat.

Fresh Serrano and Finger Chilies

Serrano chilies are grown in Mexico and California and can be found fresh in gourmet grocery stores. Use it much as you would a jalapeno; I like it in my guacamole. They're also great in marinades mixed with fresh cilantro, garlic, and olive oil.

Dried Arbol Chilies

Dried arbol chilies, primarily grown in Mexico and a cousin to the cayenne chile, can be found in Latin groceries stores. I love arbol with sweet oranges. The simple combination with a little olive oil can make for a killer sauce for sautéed shrimp. But this morning, I had a craving for a mall-style Orange Julius. I wanted to make a sweet drink for myself, but with less sugar, more nutrition, and a little extra kick. This one tasted like the real deal, but packed extra spice from arbol.

After the jump, get Jennifer's recipe for a Chile Spiked Orange Smoothie.

Chile Spiked Orange Smoothie

Serves 1

1 1/2 cup orange juice

1 cup ice cubes (about 5)

1/2 cup 1% buttermilk

1 tablespoons maple syrup

1/8 teaspoon ground arbol chile

Place orange juice, ice cubes, buttermilk, chile and maple syrup in a blender. Blend until smooth. Serve immediately.


Losing Weight With Chilies?

Hot chilies definitely add dimension to food, but can eating chilies really help you lose weight? Do they increase your metabolism as many people claim? Some of the pleasure of eating and cooking with chilies actually comes from the active ingredient, capsaicin that activates the same pain pathways in the body when you injure yourself from heat or abrasion. A scientist even created a scale based on pure capsaicin, called the Scoville scale, ranking chilies according to the pain or stinging they inflict. Some scientists and nutritionists say that eating hot chilies on a regular basis can increase your metabolism as much as 8%. But I like adding spice and ground chili because it adds interest to my meal and helps me to feel full and satisfied even when I choose to eat something lighter for dinner.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.