“We, at The Cycle Bistro, are located in the heart of Motor city. Surrounded by high octane racing machines at all times; but aren’t we forgetting that we as humans are actually a highly complex machine ourselves? Should we not be fueling ourselves with some high octane “ingredients” as well? The chili, specifically the Capsaicin in the chili, the chemical which makes our brows sweat and our mouths burn is a real super food.”
Capsaicin is used to treat a large variety of things, from aches and pain in the form of those hot burning creams and gels we all know, to experimental treatments of certain cancers.
For such a common ingredient, it has a giant range of possibilities t to be discovered. Oh, and did I mention…spicy food is my favorite application of capsaicin.
To make sure all goes well when you dive into your spicy culinary adventure here are some tips and tricks:
1.Color isn’t always everything
Just because some are red and some are green or even orange, does not mean that red is the hottest. Green chili’s can pack a serious punch depending on which ones you buy. And don’t get me started on orange habaneros…ouch
2. Add a little
It’s always easier to add heat then to remove it. While cooking add a little at a time, taste, if you need a bigger kick then feel free to add more. Don’t make it unbearable before you have even tasted the dish.
3. Use gloves, seriously, gloves are your friend!
There are few things worse in the world then cutting habaneros for your awesome chili, than having an itch on your face and then scratching it. Using gloves and taking them off after you are done is a lot easier then scrubbing the capsaicin off your hands.
4.Know how to extinguish
So you’ve gone overboard? Your mouth is burning, your sweating and need relief…and you need it ASAP. Since dairy products such as milk just don’t cut it in our paleo ideology, try coconut crème. The fats in the coconut crème will bind to the capsaicin on our tongue and swiftly drag them away. Just don’t use water, as water will reposition the capsaicin molecules on “fresh” taste buds and make it worse.
Following these few tips and sticking to common sense will help you while you add spice to your kitchen adventures. Try it the next time you have a cold, or a headache. Spicy food can help with a variety of things.
RECIPE
Paleo Chili Con Carne
Ingredients:
• 750 gm Grass fed Lean mince beef
• 1 onion diced
• 2 cloves of garlic crushed
• 1 red pepper
• 1 yellow pepper
• 1 stick of celery
• 2 large tomatoes chopped
• 500 g tomato passata
• 250 ml water
• 6 pcs red Thaichili chopped ( can be adjusted to taste)
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and Pepper to taste
Method
• Heat some olive oil over a medium heat and add onion and garlic. Soften for 3 minutes then add the mince.
• Break mince up using wooden spoon and cook until sealed.
• Prep veggies while mince is browning. Once mince is browned add spices and salt and pepper. Combine.
• Add veggies to the pan and stir up.
• Pour in tomato passata and water and stir until mixture is consistent.
• Allow to simmer for 10-15 minutes.
Garnish with some avocado slices, a sprinkle of fresh coriander or a lime wedge on the side.
Located at The Cycle Hub, Dubai Motor City
Call: 04 425 3000
Website: www.thecyclehub.com
info@thecyclebistro.com
facebook.com/thecyclebistro
instagram.com/thecyclebistro
The Cycle Bistro
GPS location:
Latitude: N 25° 02.792
Longitude: E 055° 14.384
