Storing food is very important in cooking. Damaged foods can lead to severe poisoning, even to lethal effect. Today we will talk about a product like chili.
A little bit about pepper
Chili pepper is the pod-shaped fruit of the bush Capsicum annuum or Capsicum frutescens. This spice is burning taste.
The first mention of chili comes at a time of six thousand years ago. Archaeologists during the excavations were very surprised to discover this product, which among other things in popularity was not inferior to corn. And corn in American cuisine is the most basic product.
Chile and its storage
In appearance, fresh chili pepper has a shiny skin and an elasticity to the touch. To keep it that way, you can put it in the refrigerator, but not more than for 5 days.
You can also treat it with vegetable oil or vinegar.
Keep pepper recommended in pods, but not in the ground form. In the shredded state, discoloration and loss of taste qualities occur.
Fresh chili pepper can be stored by threading on a string, thus making a garland and hanging for further drying.
Another way to store chili - freeze in the freezer, pre-put in a plastic bag. But this method is not recommended, since this will lead to the loss of very important substances, such as vitamin E, C and B6, potassium, riboflavin, zinc.
Safety and use rules
Chili is very sharp. Therefore, it is necessary to cut it carefully with gloves and do not touch the eyes.
Fresh chili pepper is used in the preparation of borscht, various salads, vegetable dishes, pickles, only during cooking, and not in the ready dish. It is also served in cheeses, meat, bread products, or can be preserved alone or in combination with other vegetables.
Ground meat is added to meat, rice and egg dishes, sauces, various fillings, marinades, sausages, in dressings, salads, broths, or sprinkle ready-made dishes. Also, chili is a part of spices.
In cosmetology, pepper is part of the tooth paste, which is designed to strengthen the gums.
Often add it to the dishes, give them spicy and piquant.