One of the first foods brought back from the New World by Columbus in 1493 was a variety of hot chili pepper. Chili peppers were an easy-to-grow, inexpensive alternative to black pepper, and were quickly incorporated into the Mediterranean diet [1].
Throughout Spain, chili peppers are used in paellas, stews, and soups for subtle, rich heat. Smoky paprika, commonly known as pimento, is popular there. Italians call chili peppers collectively pepperoncini, and use them fresh, preserved, and dried (mostly in the form of chili flakes) with pasta, on pizza, and in tomato sauces and stews. In Syria and Turkey, dried chili peppers are used in almost every savory dish.
North African cuisine tends to use the most spice from chili peppers compared to the rest of the Mediterranean. The condiment harissa, a fiery hot sauce made with dried red chilis, is often spooned over soups, couscous, grilled meat, and vegetables. Other Mediterranean countries and regions have their signature “hot sauces” as well: skhug (or zhoug, pictured above), drizzled over pita and falafel in Israel; chermoula, often used as a marinade for seafood in countries across North Africa; rouille, a Provençal mayonnaise-like sauce used as a garnish for bouillabaisse in France; and romesco, used on seafood in Spain. Find Grecian Delight’s recipe for Spicy Mediterranean Roasted Red Snapper with Skhug Sauce here [2].
Chili peppers may make us sweat, but it’s worth the delicious, complex taste they add to food. Research indicates that they may make us feel fuller [3] and help us live longer [4] too. And, like herbs and spices in general, they’re used to add more flavor with less salt.
When experimenting with different types of chilis in your cooking, add a little bit at a time. Here are a few more tips for cooking with chili peppers:
Try adding a little heat to your cooking with this Oldways recipe for Roeasted Butternut Squash with Spelt (right). The toasted pumpkin seeds (pepitas) add a delightful crunch, and Aleppo pepper gives the dish a spicy kick. Find the recipe here [6].
This blog post was inspired by our Mediterranean Foods Alliance newsletter. Click here to sign up [7] to receive the next Fresh Friday and never miss delicious Mediterranean recipes and cooking tips again.
Madeleine Cohen, Oldways Health Through Heritage intern
Links
[1] http://r20.rs6.net/tn.jsp?t=jayeu4xab.0.0.5btgkecab.0&id=preview&r=3&p=http%3A%2F%2Foldwayspt.org%2Ftraditional-diets%2Fmediterranean-diet
[2] http://www.oldwayspt.org/recipes/spicy-mediterranean-roasted-red-snapper
[3] http://r20.rs6.net/tn.jsp?t=jayeu4xab.0.0.5btgkecab.0&id=preview&r=3&p=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpubmed%2F24630935
[4] http://r20.rs6.net/tn.jsp?t=jayeu4xab.0.0.5btgkecab.0&id=preview&r=3&p=http%3A%2F%2Fwww.oldwayspt.org%2Fhealth-studies%2Fspicy-foods-linked-lower-mortality
[5] http://r20.rs6.net/tn.jsp?t=jayeu4xab.0.0.5btgkecab.0&id=preview&r=3&p=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FScoville_scale
[6] https://oldwayspt.org/recipes/roasted-butternut-squash-spelt
[7] http://visitor.r20.constantcontact.com/manage/optin?v=001Y9XAqyV8VF3YmKSk_Q1XGuQw4OVqgcoUpq_dYoRc9EMg6N69T9lQFl9Sv07R7AUskZmtQ2FZEgvJUz7rLv3sxo0iI53SG9aUuI6oSViGrZ36UeCBAiLXcKs_S5YqH7kIWSAf3hd0Y5MDpvhtE7wqdkSUewwonYNl
[8] https://oldwayspt.org/categories/mediterranean-foods-alliance