All posts by Linda

Bug Off – Improved Pepper Repellents Beat DEET!

Imagine dousing yourself with mosquito repellent at the start of summer and remaining bite-free nearly all season long!

Researchers in Gainesville, Fla., have identified several potent mosquito repellents that keep bugs from biting for up to 73 days — more than three times longer than the current gold standard, N,N-diethyl-m-toluamide, better known as DEET. DEET is the world’s most widely used bug repellent.

The experiment showed that “most of these novel acylpiperidines were equivalent to or better than DEET in duration of protection,” Katritzky writes in the journal article. His team reports that DEET repelled the mosquitoes for 17.5 days. Some of the pepper-based compounds lasted up to 73 days.

The team published their findings in the May 27, 2008 issue of Proceedings of the National Academy of Sciences.

But because bug sprays wear off with water and washings, it’s unlikely you’d be able to spray once and keep bugs off all summer — unless of course you never shower, sweat, or swim. You should always reapply insect repellents after such activities. However, longer-lasting mosquito repellents are favorable, because many of us forget to reapply and don’t use protection when we need it — and chances are mosquitoes are around even when you don’t see them. Using insect repellent helps protect you against dangerous mosquito-borne diseases such as West Nile virus and malaria.

Toasting Spices

Linda in Newsletter, Site News

Toasting spices is a technique used to deepen and intensify the flavors of spices. Spices take on enhanced flavor when exposed to heat.

To toast dry spices, heat a small nonstick skillet over medium heat for 1 minute. Place whole or ground spices in skillet and stir until very fragrant and the color begins to deepen (be careful not to overcook or burn). Remove from heat and cool. If using seeds, use a mortar and pestle or coffee grinder to grind into powder. We generally only toast the spices that we need immediately as the intensity of the flavor diminishes after about 1 week.

A Chile By Any Other Name

Linda in Newsletter, Site News

Fresh chiles have different names than their dried counterparts. The following is a description of some of the more common fresh and dried chile combinations:
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Chile Peppers May Tame Pain

Linda in Newsletter, Site News

The Associated Press recently released an article that reports that scientists are testing to see of the stuff that makes hot sauces so savage can tame the pain of surgery.

Doctors are dripping capsaicin, the chemical that gives chile peppers their fire, directly into open wounds during knee replacement and a few other highly painful operations. These experiments use an ultra-purified version of capsaicin to avoid infection – and the patients are under anesthesia so they don’t scream at the initial burn.

You ask how could something searing possibly soothe? Bite a hot pepper and, after the burn, your tongue goes numb. Chile peppers have been part of folk remedy for centuries, and heat-inducing capsaicin creams are a staple for arthritis and aching muscles.

In a pilot U.S. study of 50 knee replacements, the half treated with capsaicin used less morphine in the 48 hours after surgery and reported less pain for two weeks.

Fresh and Dried Chile Information

Linda in Newsletter, Site News

When selecting fresh chiles, make sure that the skin is smooth and they are firm to the touch. Once they become wrinkled, they develop an earthy taste and their crisp texture and fresh flavor are gone. Use fresh chiles as soon as possible. They can be kept, however, for up to two weeks if wrapped in a dry cloth or paper towel inside a paper bag in the refrigerator.

Charring fresh chiles enhances the flavor of the flesh. Place the firm, fresh chile directly over an open flame or under a broiler until blistered and charred. Immediately put the charred chiles into a plastic or paper bag and set aside to sweat for about 10 minutes. Peel off the blackened skin (don’t worry about picking off every bit of skin) and use in your favorite recipe.

When selecting dried chiles, buy loose instead of packed whenever possible. Choose chiles that are still a little flexible and not totally dried out. Before using dried chiles, place them in a warm skillet and heat until they become pliable or for about 2 minutes. Store dried chiles in a cool, dry place or keep them in your freezer in zip-lock freezer bags.

To reconstitute, place the toasted, dried chiles in a saucepan and cover them with boiling water. Weight them with a small dish to keep them submerged and let them sit for 50 to 60 minutes, or until soft.

The easiest way to control the flavor and heat of dishes containing reconstituted dried chiles is to make them into purées. They can be added to dishes in increments until the desired balance of flavor and heat is reached.