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The Coffee Chili

Coffee isn’t just for drinking. In fact, coffee is also a popular ingredient in cooking. In the Coffee Chili, in combination with many other ingredients, it provides a special touch.

Coffee Chili – a pleasant spiciness

When people think of a coffee chili, they might first think of a hot coffee drink, but that’s not what it means. Rather, it is a variation of the chili, in which the coffee provides a special nuance in taste. Sounds like a crazy compilation? As a matter of fact! In fact, many rave about the special taste experience. Especially in the cold season, a warming chili is just the thing to heat up the body. So it’s worth trying the Coffee Chili for yourself.

Coffee Chili – the award-winning dish from the USA

Who would have thought? Like many other trends, the coffee chili comes from the USA. No wonder, after all, even the cowboys preferred to eat a chili by the campfire. It is now conquering the market as a recipe with coffee. In fact, not only coffee is one of the unusual ingredients of the chili. Beer and chocolate are also on the list of ingredients. Compared to a normal chili, the coffee chili is significantly darker. This does not detract from the taste. On the contrary, the dish won the Statewide Chili Championship in Texas in 1999.

Thanks to the many ingredients, the Coffee Chili is an extraordinary taste experience. The “kick” is – in addition to the dark beer – the coffee, which rounds off the whole thing in terms of taste and almost has a balancing effect on the sharpness. At this point it has to be said that many people like to eat very spicy food: For many, Tabasco is more like a sauce binder and is part of almost every menu. Thus, the coffee does not dominate the taste, but fits perfectly into the overall composition. The sharpness can be adjusted as desired. Of course you can also create a weaker version, but every chilli should have a little bit of heat.

This is how the preparation of the coffee chili succeeds

Despite the unusual combination of ingredients, the Coffee Chili is easy to prepare. The exact ingredients are quickly researched on the Internet and bought in the supermarket. A lot of equipment is not required. A large pot, a cutting board and a sharp knife are enough to cook the delicious chili. With the following recipe, even inexperienced cooks can make the chilli:

Dice the beef
Heat the oil and sauté the onions, garlic, diced beef and minced meat
Slightly mash the peeled tomatoes and add to the pot with all the remaining ingredients (except kidney beans).
Season with salt and pepper, add chili to taste
Cook on low heat for 1.5 hours
Add kidney beans and simmer for another 30 minutes
Reach the desired consistency with beer or vegetable broth
Chili is traditionally eaten with cornbread, but many other side dishes, such as baguette, also go well with coffee chili. By the way, it gets even tastier the next day.

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Food

Chili Varieties: The Best Varieties at a Glance

Chili varieties differ in terms of their degree of spiciness and aftertaste. We give you a brief overview of three of the most popular chili varieties.

There are many well-known types of chili that you can use for different dishes. In addition to the fiery taste, chillies are also very healthy: They contain a lot of vitamin B1 and vitamin C. They also provide minerals such as potassium, calcium, magnesium, phosphorus and zinc.

Capsaicin is responsible for the sharpness, which also stimulates blood circulation and digestion and is good for the immune system. The hotness of chilies is measured using the Scoville scale. One milligram of capsaicin per kilogram corresponds to 16.1 Scoville (SHU), for example.

Sustainability of chili varieties

From an ecological point of view, it is better if you grow your favorite chili varieties yourself. Chilies originally come from rather warmer areas, such as the Caribbean or New Mexico in the USA. If you grow your own, you avoid unnecessary transport routes. If you want to plant one or more types of chili, use organic seeds. This way you can be sure that the seeds do not come from conventional agriculture and do not contain any chemical-synthetic pesticides. You can buy organic chilli seeds from Bingenheimer Saatgut, for example.

You can also make chili powder or chili paste yourself from fresh chillies. Any type of chili is suitable for air drying. However, if you want to dry the chillies in the oven, for example, you should use thin-walled chillies. Cayenne, for example, is one of the thin-walled chili varieties. To dry them, bake the pods at 40 to 50 degrees Celsius for 3 to 8 hours.

Chili varieties: Anaheim (Capiscum annuum)

The chili variety of the Anaheim type, also known as Capsicum annuum in Latin, is the most widespread chili variety. These include jalapeño and cayenne pods. The Anaheim have a wide range of appearances and tastes. Anaheim-type chilies are often grilled, but are also used as a taco sauce, chili sin carne, or as a powder. Here is an overview of the most important things:

Origin: New Mexico, USA
Color: The Anaheim type is green when immature, red otherwise
Degree of sharpness: from 500 to 1500 Scoville
Pod size: 15 to 20 centimeters long, with large cavities
Flavor: varies from mild to slightly spicy depending on growing conditions
Planting time and harvest: You can grow the chillies indoors between Christmas and New Year. Once about four leaves have formed, the Anaheim can be transplanted into larger pots or into the garden. The harvest can then be expected from June.
Germination time, maturity time and germination temperature: The germination time, i.e. the time that the seed needs from sowing to sprouting, is ten to fourteen days. After that, it takes about 95 days for the Anaheim type to fully mature. The germination temperature describes what temperature the soil must have before the seed begins to germinate. You should germinate the Anaheim chilli at 25 to 28 degrees Celsius. You can achieve 25 to 28 degrees Celsius with the help of a greenhouse, for example.
Tip: If you plant Anaheim chillies between Christmas and New Year’s, you can usually expect a second harvest in September or October of the coming year.

Chili varieties: Lemon Drop/Hot Lemon (Capsicum baccatum)

The Lemon Drop chili variety, also known as Hot Lemon, is also very popular. The Latin term is Capsicum baccatum. The special thing about the chilli variety is its citrus taste, which also gives it its name. Lemon drop chilies are commonly used in spicy salads. Here is an overview of the properties:

Origin: South America
Colour: Green for unripe chillies, otherwise red
Degree of sharpness: 15,000-30,000 Scoville
Size of the pods: four to ten centimeters
Taste: in addition to the spiciness, a light citrus aroma
Planting time and harvest: Grow Lemon Drop chillies indoors and sow them from February to March. A harvest can be expected between August and October.
Germination time, ripening time and germination temperature: The germination time of Lemon Drop is one to three weeks. In four to six months, the Lemon Drop chili variety is then fully ripe. The recommended germination temperature is 30 to 25 degrees Celsius.

Habanero Scotch Bonnet (Capsicum chinense)

The Habanero Scotch Bonnet chilli variety is very hot with a heat level of 800,000 Scoville. You can use them, for example, for spicy chili sin carne or a fiery sauce. Here are the most important things about this chilli variety:

Origin: Caribbean
Colour: green, yellow, red or orange
Degree of sharpness: around 800,000 Scoville
Size of the pods: three to five centimeters
Taste: tropical fruity with light peach aromas
Planting time and harvest: Sow your habaneros between Christmas and New Year and grow them indoors. From mid-May to early October you can then transplant the habaneros into the garden or onto the balcony. Harvest time begins in August.
Germination time, maturity time and germination temperature: The germination time of Habaneros is 8 to 14 days. It is then ripe after 90 to 100 days. Habaneros ripen best at a germination temperature of 25 to 28 degrees Celsius.

Tips when chili varieties are too hot

Some types of chili may be too hot for your taste. Different foods are used to counteract the burning sensation in the mouth, depending on the country:

Mango lassi (India) or sweet dessert dishes (Mexico). These often contain dairy products. Because capsaicin is fat-soluble, dairy products help neutralize the pungency better.
Hot tea (Vietnam and Morocco), as this is said to have a soothing effect.
Sugar and starch in particular also contribute to the neutralization of the perception of sharpness.

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Singapore

Can you tell me more about the famous dish “Singapore Chili Crab”?

Overview of Singapore Chili Crab

Singapore Chili Crab is a famous dish that originated from Singapore and is now enjoyed all over the world for its unique flavor profile. The dish consists of mud crabs cooked in a thick, sweet and savory tomato-based sauce that is infused with a generous amount of chili. The dish is a popular street food item in Singapore and is often served with steamed or fried buns to mop up the delicious sauce.

History of the Dish

The origins of Singapore Chili Crab can be traced back to the 1950s when a chef named Madam Cher Yam Tian added chili and tomato sauce to her stir-fried crabs to create a new and unique dish. The dish quickly became popular among Singaporeans and tourists alike, and today it is considered a national dish of Singapore. The dish has even been featured on several food shows and has won numerous awards for its mouth-watering flavors.

Ingredients Used in Singapore Chili Crab

The key ingredients used in Singapore Chili Crab are fresh mud crabs, garlic, ginger, chili, tomato sauce, sugar, vinegar, soy sauce, and cornstarch. The use of fresh crabs is essential as it ensures that the dish has a sweet and succulent taste. The garlic and ginger add a depth of flavor to the dish, while the chili gives it a much-needed kick. The tomato sauce, sugar, vinegar, and soy sauce are used to create the base of the sauce, while the cornstarch is added to thicken the sauce.

Cooking Process and Techniques

The cooking process for Singapore Chili Crab involves first cleaning and preparing the crabs before stir-frying them in a wok with garlic, ginger, and chili. Then, the tomato sauce, sugar, vinegar, and soy sauce are added to the wok to create the sauce, which is then thickened with cornstarch. The crabs are then added back to the wok and cooked until they are fully coated in the sauce. The dish is best served hot with steamed or fried buns to soak up the sauce.

Serving and Eating Etiquette

When serving Singapore Chili Crab, it is important to provide your guests with a bib and a set of crab crackers as the dish can be messy to eat. The crabs are usually served whole and are meant to be shared among a group of people. It is customary to use your hands to eat the dish, and the buns are used to mop up the sauce. It is also considered polite to use a spoon or fork to break open the crab shells so that the meat can be easily accessed.

Variations and Alternatives to Singapore Chili Crab

While Singapore Chili Crab is the most popular crab dish in Singapore, there are several variations and alternatives available. Some restaurants serve a version of the dish that is less spicy or that uses different types of crab. Other popular crab dishes include black pepper crab, salted egg yolk crab, and butter crab. Vegetarians can also enjoy a chili crab dish made with tofu, which is equally delicious.

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Food

Spicy Vegetarian Chili Potato Gratin

If you like spicy food or simply like something special, you should try this delicious casserole. The chili note and the addition of honey give it something very special.

Ingredients for 2 people

– 3 large potatoes
– 2 onions
– 2 cloves of garlic
– 1 chili pepper
– 2-3 medium-sized mushrooms
– 2 tablespoons of tomato paste
– 1 teaspoon of honey
– 1/2 liter of vegetable broth
– 3 slices of cheese
– coffee cream
– Salt, pepper, paprika powder, oregano, and rosemary as needed
– Chinese spice mix (5 spice powders)
– Oil for frying

Preparation

Peel the potatoes and then dice the potatoes. Peel the onions and cut them into small rings. Peel the garlic cloves and cut them into small pieces. Wash the chili pepper (remove the seeds for less heat, if you like it hot you can use them) and cut into rings Clean the mushrooms, do not wash them and cut them into slices.

First, heat the oil in a large skillet, let it get really hot, and sauté the onions. Then you add the remaining ingredients, such as the garlic, the potatoes, and the chili pieces, and fry everything briefly.

Next, create a small space in the pan and add the honey and tomato paste, sautéing briefly until caramelized. Then mix everything together thoroughly, then deglaze the whole thing with the vegetable broth. Finally, the mushrooms are added and everything is seasoned with the spices paprika powder, pepper, oregano, rosemary, salt, and the 5 spice powder. Now let the dish simmer until the potatoes are done. When it has the desired consistency, spread the cheese over the potato casserole and let it melt with the lid closed.

Useful additional knowledge

A delicious and quick dish that is also very simple. If you like it a little spicier, add the chili seeds to the dish, otherwise, just use the chili pepper. If you don’t like it quite so meatless, you can add minced meat, it also tastes very good. You can also use grated cheese instead of the three slices of cheese. Gratin cheese is best.

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Cooking Tips

Drying Chili: Methods For Preserving

Chilies add flavor to any meal and are easy to grow here too. To keep your chili peppers longer, you can easily dry them and use them in a variety of ways.

Drying the chili: This keeps the pods durable

Chili plants are easy to care for and high-yielding and are therefore becoming increasingly popular with hobby gardeners in this country. Depending on the variety, you can harvest the pods in late summer or autumn. However, if you grow the chilies to use in the kitchen, you will hardly use all the pods at once. To preserve them, you can dry chili. So you don’t have to throw away your harvest and you can stock up for the whole year.

Drying chili: the right method for the right pod

You can air dry chili peppers, in the oven, or in a food dehydrator. Which method is most suitable also depends on the type of chili. If you want to air-dry your chillies in an environmentally friendly and energy-saving way, you should take this into account when choosing the variety.

Air: You can thread the fresh pods onto a string and hang them up like a clothesline in a warm, dry place. After about four to six weeks, the chillies should be completely dry. This method is suitable for thin-fleshed, narrow chili peppers, such as Cayenne or Tabasco.
Oven: Halve the pods and remove the stalk. You can also dry the seeds if you like. Arrange the chillies on a baking sheet lined with parchment paper so that they do not overlap. Let them dry in a fan oven at 80 degrees for about 6 to 8 hours.
Dehydrator: Even when drying in the dehydrator, you should halve larger pods. After about eight hours, the pods should be dry – they should no longer bend and should be slightly brittle. The last two methods are ideal for thick-fleshed chili varieties such as jalapenos or habaneros.
Tip: Drying chillies in the oven or dehydrator uses a lot of energy. If you don’t preheat the oven first, it at least saves a little electricity. Never leave the oven door open while you are drying the chillies: this wastes a lot of energy and the pods have to stay in the oven longer.

Attention: In the oven or dehydrator, sharp vapors develop quickly that can irritate the eyes and nose. To avoid this, you can leave your kitchen window open during the drying process.

Drying chili: tips for storage and use

You can store the dried chillies as whole pods, process them into flakes or powder. They retain their aroma best as pods, while flakes or powder are easier to use as spices. If you later want to process the pods into chili powder, it is advisable to remove the seeds before drying.

You can roast whole, dried pods briefly before using them. This is how you enhance the sharp aroma. If you soak the dried pods for half an hour before you process them further, they almost return to their original shape: You can then fill them, for example, or use them to make a hot sauce. Dried chillies can be used in many ways and complement your spice rack.

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Lifestyle

Chili in the Kitchen and as an Aphrodisiac

Chili on the acorn is an excellent natural aphrodisiac for men. And the hot plants can also be used in the kitchen. We give you important tips on using chili, whether for cooking or as an aphrodisiac.

The natural aphrodisiac is of course mainly used in the kitchen. And more and more often this is grown and bred by yourself. We’ll tell you our tips for using and caring for the plant, which is the hottest chili in the world, and how you can use this plant as an aphrodisiac.

The chili plant

The chili is a variety of the plant genus paprika (Capsicum) and belongs to the nightshade family. In Germany, the less hot paprika is often eaten. But the hot chili is also becoming increasingly popular. The substance contained in it capsaicin ensures sharpness. More and more people are growing the chili plants themselves. Because the plant can be used to make delicious hot sauces. You can spice up any dish with it.

1) Chilli as an aphrodisiac

There are some foods that can be used as an aphrodisiac. It sounds brutal, but chili helps as a natural pleasure bringer. To do this, apply it under the foreskin on the glans. Because that is supposed to promote blood circulation in the most aroused male zone during the act of love. And the nice side effect of this love spice is that the woman’s vagina is also subtly spoiled with chili. But always be careful with the dosage, otherwise, it can quickly become painful! Also, note our tips for loss of libido during menopause.

2) Cooking with the hot pepper plant

Spicy food is supposed to be healthy. Therefore, dare to cook with this plant more often. You should note that there are many different types. And they all have different degrees of sharpness. If you don’t like it that spicy then fat, starch and sugar can defuse it. Or be sure to remove the seeds inside the plant. The white partitions also have to come out. The smaller you cut the pieces, the more sharpness they give off. You can also spice up your dishes with dried chilies or chili powder. Spicy food can be a good home remedy for circulatory problems.

3) The hottest chili in the world

For a long time, the hottest chili in the world was the “Carolina Reaper” from the USA. But it was replaced by the so-called Dragons Breath Chili. Because this should be much sharper. And she made it into the Guinness Book of Records. It reached 2.4 million units on the Scoville Scale. This scale measures the hotness of pepper plants, more precisely the capsaicin they contain. Eating the hottest chilies in the world and less hot chilies can negatively affect the circulatory system or even lead to death.

4) Penis Chili from the Internet

Rubbing the chili on the penis as an aphrodisiac is a funny idea. The penis chili is just as fun to look at. This so-called Peter Pepper has the shape of a penis. If you want to grow this plant yourself, you can order the seeds online. Also, read our tricks and tips for hobby gardeners.

5) Grow chili plants yourself

You can also grow the chili peppers yourself. But you have to keep a few things in mind. You can use the seeds to propagate the plant. You should start sowing in February or March. Equally important is the right choice of pods. You should think about what you want to use your hot pods for. Also, think about how much space you need. For more tips on growing chili peppers, watch the video below. In addition, note our tips for gardening on the windowsill and in the kitchen.

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