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The Spicy Chili of America
Does anyone who does not like chili? Except, perhaps people severe problems with digestion affairs. Or people who are suffering from hemorrhoids. It tastes spicy and hot, can become an unparalleled appetite enhancer. Is Wilbur Scoville, who discovered the gauge chili spiciness. And measuring devices, it can be ascertained chili-based food lovers will not complain.
Although Indonesia is a country in which to grow fresh chili pepper and spread across the country, was not a hot pepper plants from the earth's motherland. It is estimated, this plant "stray" from the American continent, and then spread to Europe through the Asia region including the archipelago.
But in Indonesia, hot pepper (capsicum annuum) is very lovable. Try to find where the restaurants that do not serve chili in Indonesia? Taste-taste, whether it warteg or famous restaurants, let alone food restaurant whose name field will definitely spicy cuisine of this chili. Whether it's for various types of curry or chilli.
While in Indonesia, also known spicy flavor of other dishes such as pepper seasoning, but still seemed to be eating chili special ritual. Simply plucked straight from the tree, direct bite or before entering the mouth "juxtaposed" with tasty food first. Then feel the incredible sensation, or often termed people with "broken mouth".
Sensation because it is chili contains capsaicin, a substance that acts like oil and "burn" taste cells on the tongue that creates the spicy flavor. And apparently, the level of spicy chili can be measured in Scoville units. Unit of measurement was developed Wilbur Scoville, in 1912. This unit measures the level of spiciness in the scale 0 - 300,000, which is based on measuring the concentration of solubility.
In this measurement process, pure chili powder dissolved in water and sugar solution, and measured by a special panel with a reduced concentration. Then the levels of soluble pure chili powder until no more spicy flavor will become the final results of such measurements.
From the results of this measurement, then the chillies can be grouped in a sweet chili, slightly spicy, medium spicy, spicy, and very spicy. Sweet chili usually ranges on a scale of 0-1000 in Scoville units. An example is a sweet chili peppers are usually served on a salad-based foods. Also chili such as pimentos, rellenos, and sweet banana peppers included in this group. While the scale chili 1000-3000 were classified in groups rather spicy. Perhaps these groups do not seem familiar to us.
Big red chili that we usually see and we eat it entered the group being spicy, with 3000-6000 units of Scoville scale. In this group there is also a chili that is very famous in Mexico, the jalapeno. The group is very spicy chili, on a scale of 6000-50000 Scoville units. For example in our country can easily see, is small and petite with a sense of super "nyelekit" ie, cayenne pepper.
Then there's the chili that last group, 50000-300000 units Scoville scale or level is very spicy. Based on the measurements, hottest chili predicate fell on the type of habanero pepper. With the level of spiciness over 300,000 Scoville units! And indeed, seems to have more ability to eat chili "extraordinary" is in large quantities.
Although eating chili at the mouth sometimes feels "explode" like swallowing firecrackers, but have never heard anyone give up eating chili. Because chili is such a routine part of culinary teasing nan. Look at all the activities of our nation's original snack. Is it fried tofu, tempeh mendoan, combro, bala bala, bakwan shrimp or corn, is much better if "diselipi" chili. Whether it's sliced red pepper and cayenne pepper a terrible round. Not to mention to other foods. Anyway all our nation's food did not seem far from the name chili. Maybe just drinks and snacks containing sugar that does not intersect with the chilli.
Import Seed
In Indonesia, the center of chili can be found in several areas, including Bradford, Tegal, Apex. In Java, chili production reached about 65 percent, where production of chili per month around more than 70 thousand tons. Moreover, the holiday is usually the amount is also increased because the demand is up more than 10 percent.
And its unique, indeed peppers have even more in Asia than the existence of the use of America, the origin of his ancestors. Moreover, the success of the spread of chili peppers in mainland Asia was due to the presence of climate suitability. In addition to climate suitability, of course there is also a match for the affairs of the tongue and stomach. Even in Indonesia, which in reality its territory to grow chili anywhere, remain "thirst" to consume the affairs of this spicy. So it must import all records incised to seed affairs.
Usually the chili seeds are imported from countries Taiwan, Thailand and South Korea. In matters of price, imported and local seeds chili obviously much different. Comparison, the price of hot pepper seeds imported approximately USD 80 thousand per 10 grams. While for the same size, local chilli only about Rp 11,500.
And indeed the price of speaking in this affair. For imported seed has its own advantages. Whether it's an older store security and high productivity.
But based on data the researchers at the Research Institute of Vegetables (Balitsa) are known, although imports of pepper from seed has many advantages when planted, but a matter of form and taste can be tested.
Local Chili sometimes seem attractive, because it is not bright red and smooth. But when pulverized, local chili was more clay. If the affairs of this comparison, please ask the housewife who hooked mengulek sauce at home. Of course they would prefer a local chili, because the results can be more visible ulekkannya creamed and fluffy instead of peppers from seed imports.
In the interest of researchers was to develop a variety of local chili varieties. And the Balitsa, National Agricultural Research, has been trying to raise the local varieties by breeding. A number of local chili varieties that have advantages such as varieties of Tanjung 1, varieties Tanjung 2, and varieties Lembang 1. Local products are characterized by potentially result of around 9-18 tons per hectare, early maturity, suitable planted in lowland and medium. Hopefully the efforts to develop local varieties that we are no longer busy dependent on imports.
Menu Maknyus Multipurpose
Hot PepperFor those of you who like to enjoy the authentic cuisine of the archipelago, especially those that contain many elements cabainya, then here are the menu options unique and interesting. You are welcome to try it at home, and borne it seems to make the mouth "blister" and head of the "broken". We selected the spicy scent of the crowded menu, which appears full wrap pieces chili cooking. Please try!
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