August 14, 2015
You and I are going to live longer!
That’s the takeaway from a new scientific report that eating spicy food reduces your risk of death by ten percent. If you’re a hot food fan – and that includes just about everyone I know – this is great news.
But it turns out that Gourmet got there first. Trolling through a vintage issue of the magazine, I came upon this article on chili peppers – an upbeat users manual – in a thirty-one year old issue (June 1984).
Carolyn Dille and Susan Belsinger walk us through a market in Guadalajara, describing the different notes of each pepper they come across. It’s totally instructional. Better yet, they offer this very appealing recipe for a corn and chili pepper soufflé.
“Some cautionary notes are in order for novice chili pepper consumers. In cultures where large amounts are eaten, people develop a tolerance for their pungency. The best way to achieve this tolerance is to begin by eating small amounts frequently. If you are not accustomed to eating hot peppers, consuming a large amount at one time can cause a great deal of unpleasantness.”