A little bit of chili pepper and everything becomes more appetizing, tasty and appetizing. Here are our best recipes for spicy pasta, which will send your throat on fire
Chili pepper, in its countless varieties, transforms the aroma of the dishes and gives character to each recipe. Use it fresh, dry, powder or even to flavor the oil, and any spicy pasta will be better.
We become spicy, we are not born
The first times that our taste buds experience the spicy it is a great surprise, at times insidious, but indescribably intriguing. The palate then begins to get used to that burning on the tongue that turns into hot flashes that pass through the body from the throat, freeing the nose and respiratory tract. That's when pleasure and that feeling of heightened appetite begin.
Spicy pasta: a matter of capsaicin
How to resist in front of steaming spicy pasta dishes, just a forkful and we are attracted to her, the capsaicin. There capsaicin it is the molecule responsible for spiciness. There Scoville scale, which classifies the different types of chilli on the basis of spiciness, analyzes the amount of capsaicin contained in the chillies. Capsaicin is also the molecule that brings the greatest benefits to our body: it is a powerful vasodilator, useful in the fight against high blood pressure; stimulates the release of endorphins, that have analgesic properties and exciting; it reduces the growth of the tumor masses and prevents stomach cancer thanks to its antioxidant action and of gastric stimulant; acts as digestive, anti-bacterial and anti-rheumatic; it also improves the action of insulin in people with diabetes; and to make matters worse, it is a powerful aphrodisiac, not just for his vasodilatory properties, but also for the presence of vitamins C and E.
Spicy pasta: not just chilli
If we want to give a spicy note to pasta, without using chilli pepper, there are other ingredients that we can use. In fact, in addition to the capsaicin present in chili Peppers, there are other molecules that determine the spicy taste, such as piperine, contained in the various types of pepper, or the gingerol provided by ginger. L'isothiocyanate, made from horseradish, mustard seeds and wasabi and lallicin, intrinsicgarlic, of the onion, of the shallot and similar. Molecules that are collected by the receptors of the tongue and oral cavity, and if taken in elevated quantities, can cause burning and irreparable damage to the taste buds, irritation to the urinary tract and intestines.
If you happen to overdo it, to put out the burning in your throat do not let yourself be tempted by the impulsive instinct to drink lots of water. Capsaicin is slightly soluble in water, so it is best to eat a piece of it bread with a drizzle of oil or drink a little milk. The fats in these foods quickly dissolve capsaicin and also the burning sensation. Or opt for an ingredient that will silence spiciness with freshness and chew a few mint leaves.
How to make spicy oil
There are many valid reasons to always have aoil cruet reserved for spicy oil. For example, if in the family they do not like chilli or are of the spicy team yes but not too much, you can always add a raw thread on your plate. If you want to aromatize slightly without overpowering the flavor of other elements, just a turn of oil will be enough to give a spicy but delicate note. This preparation will then allow you to add a spicy note to your dish even when you don't have fresh chilli available. To prepare the spicy oil, take a small container with a spout, possibly an oil cruet with a diffuser (like the one in the photo below). In this way, the flavored oil will remain clean and clear, leaving the chillies in the infuser.
Spicy pasta, our favorite recipes:
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