History
The West Indian pepper (Capsicum chinense) originates from South America. It was the Spaniards who introduced them to Europeans when they were endemic to the region of Mexico. At the time the pepper accompanied all the dishes of the Indians and they made fruit juice from it against ophthalmia and poultices of flowers on wounds and wounds.
It was around 1543 that the pepper was introduced in Europe as a condiment. It was subsequently introduced to the West Indies and is now cultivated throughout the tropics of the globe.
Varieties
There are five varieties of peppers and over 1,200 species in the world. The five varieties are:
- « Capsicum annuum »
- « Capsicum baccatum »
- « Capsicum chinense »
- « Capsicum frutescens »
- « Capsicum pubescens ».
West Indian chili is part of the Capsicum chinense variety.
There are 400 species of peppers in Mexico alone! In Martinique, the recognized species is the habanero pepper.
It is called bondamanjak pepper (Bondamanjak: means buttocks of Madame Jacques. This suggests the slight morals and insatiability of Madame Jacques). This extremely hot pepper is considered one of the strongest in the world on the Scoville scale which measures the intensity of peppers.
Small in size, it is approximately 3cm high and 2cm wide. It can be green, red, orange or yellow. The tree is generally small in size, around 1 meter.
Health benefits
Its preparation irritates the respiratory system. We must protect the eyes and hands while cooking because it causes severe burns to the eyes and sometimes hands.
Very low in calories, it displays a zero rate in lipids.
Chili is rich in antioxidants such as capsaicin which increases the feeling of fullness and decreases food intake, flavonoids which fight against cardiovascular diseases and cancer and alpha-tocopherol which prevents certain cancers, diseases cardiovascular disease and Alzheimer's disease.
Chili is not recommended for people with irritable bowel syndrome. They may experience an intolerance to certain condiments and spices. It is also not recommended for patients with gastroesophageal reflux disease.
Its preparation irritates the respiratory system. You have to protect your eyes and hands when cooking it because it causes severe burns to the eyes and sometimes to the hands. Be careful with high doses, peppers can irritate the stomach.
Very low in calories, it has a zero fat content.
Uses
Recommended in small quantities for novices because it is very powerful, it will delight those who like to eat spicy food. To reduce its potency, you should drink milk or eat yogurt, a piece of cheese or a piece of bread. On the other hand, drinking water would increase the heat effect.
Bondamanjak is used in the preparation of meat, fish, vegetable and rice dishes. It perfumes a whole multitude of sauces and even the blood sausage.
Chili is the main ingredient in the local recipe for candied peppers, a sauce made from ... chili peppers.
