Looking to heat things up in the kitchen? Adding hot sauces to your cooking will spice up your dishes to a whole new level.
They may make your lips tingle and your nose itch, but hot sauces spiced up with chillies are becoming increasingly popular. In fact, online searches for "spicy flavours" trended in 2022 – thanks to increasing globalisation driving the sales of spices, condiments and sauces. Hot sauce is emerging as the favourite accompaniment to all sorts of savoury dishes – from Indian curries to the Spanish dish bacalao al pil pil. But although you might think hot sauces are a new addition to the cooking lexicon, a “cayenne sauce” was actually bottled and sold in Massachusetts as far back as 1807. So what is the long-standing attraction of hot sauces and spicy food? Read on to find out.
Why add hot sauces to food?
When you eat spicy food, your body reacts as though you’re actually hurt, tricking itself into releasing endorphins – the body’s “feel-good” chemicals – to relieve any pain. And as we know, endorphins make us feel happy: eating sauces with chilli in them gives us the identical feeling to the “high” we get after exercising. This is why eating spicy food is so addictive, and why so many people liven up all sorts of dishes – like southern French Merguez sausages – with hot sauce. Put simply, they’ll make you feel really good!
Are hot sauces healthy?
Well, yes and no. Most hot sauces contain few calories and are spiced up by chilli peppers, which, when fresh, are a good source of antioxidants, vitamins, iron and potassium. They also have anti-inflammatory properties, and it’s thought that capsaicin – the chemical component that gives chilli peppers their heat – may contribute to lowering "bad" cholesterol as well as blood pressure. The downside is that eating too much capsaicin can inflame the digestive tract and irritate the stomach lining, so moderation of intake is important.
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As a seasoned culinary enthusiast with a profound understanding of spices and their transformative impact on gastronomy, I delve into the captivating world of hot sauces and the culinary landscape they have shaped. The fascination with hot sauces is not a fleeting trend but a culinary tradition that has deep roots, as evidenced by the existence of "cayenne sauce" bottled and sold in Massachusetts as far back as 1807.
Hot sauces, infused with the fiery kick of chili peppers, have transcended cultural boundaries, becoming an indispensable accompaniment to an array of savory dishes worldwide. The surge in online searches for "spicy flavors" in 2022 mirrors the global fascination with spices, condiments, and sauces, driven by increasing globalization. This phenomenon isn't merely a modern culinary trend but a continuation of a historical love affair with heat-infused concoctions.
Now, let's dissect the article's key concepts:
1. Historical Roots of Hot Sauces:
- The mention of "cayenne sauce" being bottled and sold in Massachusetts in 1807 highlights the longstanding presence of hot sauces in culinary history.
2. Culinary Globalization and Spices:
- The article emphasizes that the popularity of hot sauces is part of a broader trend driven by increasing globalization, which has spurred the sales of spices, condiments, and sauces worldwide.
3. Physiological Reaction to Spicy Food:
- Explains the physiological reaction to spicy food, where the body releases endorphins, the "feel-good" chemicals, when it perceives spiciness as a form of pain. This reaction creates a pleasurable sensation, akin to the high experienced after exercising.
4. Health Aspects of Hot Sauces:
- Discusses the nutritional aspects of hot sauces, noting that they are low in calories and that fresh chili peppers, a common ingredient, are rich in antioxidants, vitamins, iron, and potassium. The article also mentions the potential health benefits of capsaicin, the chemical component responsible for the heat in chili peppers, including its potential role in lowering "bad" cholesterol and blood pressure.
5. Cautionary Note on Capsaicin Intake:
- Advises moderation in the consumption of capsaicin, highlighting that excessive intake may inflame the digestive tract and irritate the stomach lining.
The culinary journey doesn't end with hot sauces; it extends to various savory dishes globally, from Indian curries to Spanish bacalao al pil pil and southern French Merguez sausages. The article captures the essence of the culinary world's ongoing affair with spiciness and its ability to elevate the dining experience.
