Ancho pepper, its composition, calorie content and useful properties. Are there any contraindications for introducing the product into the diet. Recipes using the original product. What is the difference between this type of pepper and other varieties. If ancho peppers are constantly added to the dish, during the seasons it will be possible to save on the purchase of a vitamin and mineral complex. To improve appetite, it is enough to add pepper to hot dishes at least once a day.
Useful properties of ancho peppers
The use of hot spices stimulates the production of enzymes, improves appetite and increases the tone of the body. Ancho pepper is no exception in this regard.
Thanks to this effect:
- The vital activity of the pathogenic flora is inhibited.
- The blood supply to organic tissues and systems is accelerated, more nutrients are supplied to the organs.
- The liver is cleared of toxins, the activity of the brain increases.
- The immune status is stabilized.
- The production of endorphins is stimulated, mood improves, and stress resistance increases.
- Reduces the risk of malignancy.
- The level of sugar and the amount of "bad" cholesterol in the blood are normalized.
- The pain threshold rises.
Pepper is recommended to be introduced into the diet for insomnia, people with mental illness and a tendency to depression, with anorexia. Dishes with this component prevent the development of bronchial asthma and help reduce the number of epileptic seizures.
Harm and contraindications to the use of ancho pepper
For ancho pepper there is a saying that doctors constantly repeat to patients, indicating the need to observe the dosage when using medicines: "There is medicine in a spoon, poison in a cup." If you abuse the seasoning, then it has a dangerous effect on the body, increases the risk of developing peptic ulcer disease or the appearance of asthmatic attacks.
The contraindications for consuming large quantities of ancho peppers are as follows:
- Diabetes mellitus - carbohydrates burn out quickly, the endocrine system begins to work with increased stress.
- Ulcer and gastritis with high acidity - when the production of digestive juice is stimulated, the load on the mucous membrane of the digestive tract and organs increases.
- Liver failure and kidney disease.
- Individual intolerance to any kind of chili pepper.
- Gum disease, herpes and stomatitis of all kinds. When pepper enters an open wound, a burning sensation appears, the mucous membrane eats even more, the condition is aggravated.
Surgical intervention on the abdominal organs is an absolute contraindication to the use of ancho pepper. You can return to your favorite seasoning no earlier than two months later, when the rehabilitation period ends.
It is quite difficult to get rid of discomfort when abusing hot seasoning - baking in the epigastric region, angina pectoris, burning sensation in the mouth. To eliminate the unpleasant sensation in the mouth, rinse is used, for pain in the epigastric region - enveloping agents, Almagel or Maalox. There is another way to get rid of the burning sensation in the epigastrium - to eat 2 tablespoons of ordinary boiled rice without salt. Rice completely neutralizes capsaicin, an alkaloid that gives the fruit its pungency.
Coping with an increased heart rate is much more difficult. After a single use of a spicy dish, excitement lasts up to 1, 5-2 hours.
If ancho is used to give a pleasant aftertaste, after eating the dish you do not want to constantly drink, there is no burning sensation, you can safely use the seasoning.
Ancho Pepper Recipes
Ancho pepper is not the main ingredient in dishes, but it is thanks to it that the culinary recipes of Portuguese or Mexican cuisine cannot be confused with anything.
Ancho Pepper Recipes:
- Mustard dressing for Mexican vinaigrette … Ingredients: ground ancho - 1 tablespoon, wine vinegar - a quarter of a glass, unrefined olive oil - half a glass, salt - to taste. All ingredients, except for olive oil, are intensively whipped in a blender. When the structure becomes homogeneous, little by little oil is added - no stratification of the sauce is allowed. Salt in the last step, if required.
- Spicy oil … The seeds are removed from the ancho and finely pounded into powder. It is convenient to use a coffee grinder for this. Mix this amount of pepper powder with ordinary melted butter - 0.5 kg. When the pepper particles are evenly distributed, the oil is spread on parchment, cellophane or foil, rolled into sausages and put into the freezer. Then the frozen butter is cut into portions, into pieces. Used for sandwiches, toast and sandwiches. For those who are losing weight, such an additive cannot be introduced into the daily menu. Stimulating appetite is so effective that after such a sandwich, it is almost impossible to refrain from an additional hot dish.
- Marinade for corn … In Ukraine, corn cobs are traditionally boiled and sprinkled with salt, but in Mexico it is customary to bake them on the grill, seasoning with hot sauce. Mix a tablespoon of crushed ancho pepper and freshly squeezed lime juice, add a little salt. Rub the mixture generously into the corn cobs and then place them on the grill. Bake until tender.
- Grilled mexican salmon … First, the grill is heated, and while it is heating, the ancho powder, chili pepper, sugar and cumin are mixed in equal amounts. Salmon is marinated. After 20 minutes, the fish is removed from the marinade, rubbed with salt, and again covered with a mixture of peppers and sugar. Grease the heated grate with oil, spread the fish, fry for 7-8 minutes. Then pour the maple syrup over the salmon and cook until tender.
- American chile … Guajillo, ancho and chili de arbol peppers - 2-3 pieces of each variety - are cut into large pieces, removing partitions and seeds. Then put a large skillet with high walls on the fire and fry the slices until the color of the pieces begins to change - this takes about 2 minutes. The peppers are removed from the pan and poured with water, so that they are steamed, transferred to a blender along with the liquid, beat until a creamy homogeneous consistency. In a frying pan - you don't need to wash it after the peppers - chopped bell peppers are fried for 5 minutes together - the color does not matter, a large red onion, 4 cloves of garlic, 2 chili peppers of different varieties - Anaheim and Fresno. Then put 500 g of diced beef (preferably the shoulder blade) and the same amount of minced meat in the pan. The mixture is stirred, and after 8-10 minutes add 1, 5-2 tablespoons of cumin, ancho powder, a mixture of cayenne and black pepper. Stir vigorously so that nothing sticks to the bottom of the pan. Then add meat broth to the pan, cooked in advance - 1, 5 l, beer - a bottle, salt and put to stew - the lid should be closed so as not to interfere with the escape of steam. It is very convenient to cook a dish in a double boiler or multicooker. After the liquid has evaporated by 1/3, the dish can be considered ready. Serve hot, sprinkle each portion with cilantro. American chili goes well with guacamole - the so-called appetizer, mashed avocado pulp.
For an interesting and pungent taste, pepper can be added to simple homemade dishes: to scrambled eggs, to borscht, to stew. Previously, the pieces should be fried for 5 minutes in vegetable oil or boiled for 15-20 minutes in boiling water. It is impossible to obtain the characteristic nutty-chocolate taste without preliminary culinary treatment, and the ancho pepper is appreciated precisely for it.
Interesting Ancho Pepper Facts
Poblano or mulato is grown in Mexico, where it is considered one of the mildest spices. Ancho pepper is one of the main ingredients of the dish that is sure to be prepared on Independence Day - chili in a peanut sauce.
Those who are accustomed to bell peppers, for cooking, boldly acquire red fruits, not suspecting that they are much sharper than unripe green ones. Despite the "fire in the mouth" when generously added to dishes ancho, in Mexico it is rated as mildly spicy.
The flesh is poblano fleshy, juicy, the smell is pungent, spicy, "peppery". But ancho already smells like a mixture of raisins, expensive tobacco, coffee and nutmeg.
To get ancho from mulato or poblano, ripe pods are harvested and checked for damage. Dried in a cool dry place in a draft until the fruit becomes lighter. At the same time, the skin of the fruit shrinks and looks like it is covered with varnish.
Watch a video about ancho pepper:
Pepper connoisseurs may want to pinpoint the original chili that ancho was made from. In the "bouquet" of mulato, chocolate is clearly felt.
