Pointers for Introducing Spicy Foods to “Tender” Mouths

If you grew up in a region where spicy food is the norm, you probably don’t see what the big deal is about eating it. Like so many other things involving cuisine, spice is an acquired taste. If you have a tender mouth but want to leap into the brave, bold, and delicious world of spicy food that is adored by millions of people in all cultures and regions of the Earth, don’t worry – it’s not too late!

Follow this guide to jumping into the deep end of the culinary pool and enjoying spicy food.

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Peppers are just some of the amazing spices awaiting your conversion.

Frequent Moderation

Eat spicy foods in small doses frequently. Prime your system for the heat and power of spicy foods by consuming them often, but in modest amounts. In a surprisingly short amount of time, your palate will become immunized – at least partially – to the effect of the burn.

Before You Eat

Drinking milk – preferably whole milk – before eating spicy foods dampens the kick that comes with it. Milk will provide a temporary , fat-laden coating on the entirety of the inside of your mouth, and create a barrier to block out the caustic chemicals in spicy foods.

Another trick to preventing the agony of over-spicing is to chew and suck on some ice before you eat spicy foods. Ice lowers the temperature of the inside of your mouth, constricts the capillaries, and numbs your nerve endings and pain receptors. This has a neutralizing effect on inflammation and pain involved with eating the hot stuff.

After You Eat

Warm Water
Just as there are pre-spicy preparations you can take, there are also a few tricks for post-spice. When you’re finished eating anything hot, rinse your mouth out with warm water. If you’re eating a lot or over an extended period, do the same periodically between bites. Spice is cumulative, and the simple act of rinsing out the buildup can help you endure.

Another finishing move is to eat bread after you eat spicy food. This not only has an absorbing affect on the inside of your mouth, but throughout your entire digestive tract and finally in your stomach.

Avoid Carbonated Drinks
Don’t drink carbonated beverages while you eat spicy food, at least until you’re used to its effect on your body. Carbonated beverages can increase or exaggerate any gastrointestinal inflammation resulting from eating spicy foods.

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Virtually every culture incorporates hot spice into some of their food.

Spicy food is not for everybody – but it can be. In a category all by itself, spicy food is tantalizing and unforgettable – and it doesn’t have to be painful. Take the time to get your body, mouth, and mind acclimated to it, and pretty soon, you’ll wonder how you ever lived without it.

Andrew Lisa is a freelance writer living in Los Angeles. He writes about nutrition, blogging, and profiles online protection sites such as Reputation.com

Crock Pot Cooking

Good things come to those who wait…especially regarding slow cooker recipes. Some think that a slow cooker recipe is a time consuming endeavor that should only be done for special occasions. However, it is quite the contrary. Once you add everything into the pot, you can go about your day as usual. In reality, you’ll probably only spend 5-10 minutes in the kitchen! The benefit of slow cooking, generally, is that the meat becomes incredibly tender, and that the flavor can infuse over time.

Below are 5 general tips that you should know before cooking with a crock pot:

  1. Don’t fill the crockpot over 2/3 of the way full. The contents won’t fully cook properly.
  2. Because vegetables don’t cook as quickly as meat, they should be placed on the bottom of the pot.
  3. Contents on the bottom of the crockpot will cook faster and be moister.
  4. Before putting meat into the crockpot, try removing as much fat as possible. Fatty foods cook too fast.
  5. DO NOT lift the lid. Every time the lid is lifted, add another 30 minutes to the cook time.

Slow cooker tips for specific contents:

  • Never cook seafood for more than an hour in the crockpot, or it will have a rubbery texture.
  • Don’t cook tender vegetables such as tomatoes and mushrooms for more than an hour in the crockpot.
  • Spices tend to lose flavor if in the crockpot too long, so include spices last 1-2 hours of cooking.

Slow Cooked Jambalaya with Rice


5.0 from 1 reviews
Slow Cooked Jambalaya with Rice
  • PAM No-Stick Cooking Spray
  • ¾ pound boneless skinless chicken thighs, cut into pieces
  • 1 tablespoon salt-free Cajun seasoning
  • 1 teaspoon dried oregano
  • 2 cups frozen cut okra
  • ¾ cup chopped white onion
  • ½ cup chopped celery
  • ½ cup chopped green bell pepper
  • 1 tablespoon finely chopped jalapeno pepper
  • 2 cans (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained
  • ¾ cup reduced-sodium chicken broth
  • 6 ounces frozen cooked small shrimp without tail (6 oz = about 20 small)
  • 4 ounces turkey smoked sausage, split in half lengthwise and cut into ½-inch slices
  • 6 cups hot cooked brown rice
  • Hot pepper sauce, optional
  1. Spray inside of 3 to 4-quart slow cooker with cooking spray. Layer, in order, the chicken, Cajun seasoning, oregano, okra, onion, celery, bell pepper, jalapeño and undrained tomatoes in slow cooker. Add broth.
  2. Cover; cook on LOW 6 to 8 hours.
  3. About 30 minutes before serving, add frozen shrimp and sausage to slow cooker; stir gently. Increase to HIGH; cover and cook until shrimp and sausages are hot.
  4. Serve jambalaya over rice
For a thicker jambalaya, stir in ¼ cup instant mashed potato flakes just before adding the shrimp and sausage.

Author Bio: This is a guest post by Justin D on behalf of Hunt’s. View more easy dinner recipes at Hunt’s website.

Indian Restaurants are a rage in Germany


There is no denying the fact that the hospitality industry has staged a phenomenal growth in the past decade or so despite being an age old industry. The industry constitutes of chain of hotels and restaurants apart from des delis, diners, café and cafeterias. A restaurant can easily be termed as a clean and tidy eating place where a person drops in pinning immense expectations in terms of service, seating arrangement, decor, cleanliness of the kitchen, quality of food and ambience. With the comprehensive coverage of all these aspects and factors the Indian Restaurants in Germany have been climbing the popularity charts for some time now.

The lasting impressions created by the Indian Restaurants and cuisines can be attributed to the following reasons:

  • Indian recipes have been recognized traditionally primarily for the reasons ranging from simple style of cooking which retains the nutritional value of the food along with varying tastes with diligent use of spices and masalas.
  • The concept of pickles and salads is a gift from India to the world.
  • Diversified food recipes that India offers due to the prevalence of many cultures and traditions in the country. For instance, seafood and fish recipes are largely popular in coastal regions of India whereas central India has plethora of mouthwatering vegetarian cuisines to offer.
  • Festivals too play a crucial role in greatly influencing the food preparations. Like Bajra rotis (pearl millet breads) and sweets made of jaggery and sesame seed area delicacy during in the winter festivals.  So, the popularity of Indian festivals around the world has also boosted the popularity of such Indian cuisines.
  • Indian medical science is referred to as Ayurveda well known for its easy and natural means of treatment. The base of Ayurveda is actually healthy Indian food and herbs. Indian food and cooking has been conventionally (or traditionally) inspired from yogic philosophy of cooking and eating. So, with the far reaching popularity of Ayurveda, Yoga etc., people across the globe have rightly realized the health benefits of Indian food.

So, it can be rightly said that the Indian cuisine (mainly dishes from the Mughal period) have gained widespread popularity and are the hot favorite amongst the foreign clients abroad who dearly relish the spicy and tasty dishes. Apart from that Indian Restaurants in Leipzig are thronged by foreign guests who outnumber people from Indian fraternity. Still,

it has mostly been observed that Indians who suffer from bout homesickness and possessing an urge to revive the taste of Indian food drop in to these restaurants. Then of course the decor of the Indian restaurants constituting of an ethnic style and home cooked food enables the Indians to revisit days of their hometown. Finally, best in class quality of the food is ever instrumental in fascinating the guests to frequently visit the Indian Restaurants in Germany.

Article Summary :- Indian Cuisine loved and admired world over is a very well known fact. But of late the popularity of the Indian Restaurants in Germany have been soaring an time high. The heartening fact is that foreigner visitors to Indian restaurants in Leipzig greatly outnumber people from Indian fraternity and they are well aware of many benefits of the Indian food and just relish it like anything.

Use of Flavoured Cooking Oils in Indian Food


As well as exotic spices, one of the most integral aspects of Indian cooking is the oil used. Some of the most popular oils used in Indian cuisine are the mustard oil and ghee, as well as groundnut oil, coconut oil and sesame oil.

Not only do they impart a delicious flavour, another reason for using these cooking oils is that they have extremely high smoke points. The temperature at which fat begins to smoke is usually above 232C. This high smoke point means that meats will seal rapidly when being fried, and also make them ideal for deep-fat frying.

Ghee is perhaps the first oil that springs to mind when thinking of Indian cooking oils and is widely used in all regions of India. Ghee is essentially clarified butter but the proteins have been removed from it. This involves cooking butter slowly and separating the liquid from the solids.

Flavoured oils, however, are also associated with Indian cuisine. Mustard oil, in particular, is used nearly as much as ghee, particularly in the north and east of India. It imparts a strong cabbage-like smell and when eaten raw, it tastes nutty. The flavour mellows when heated to its smoke point, becoming slightly hot and sweeter. All kinds of mustard seeds are used to make this oil: brown, black and white. It is used in pickles as well as for cooking, and has cultural significance as it is used for fuel in clay lamps for the Diwali festival.

Coconut oil is mostly used in southern India, Goa, and Sri Lanka where it is either used to impart flavour or for frying. Its taste is very smooth and goes very well with fish. Coconut oil can be made by either drying or pressing the coconut flesh to remove all the oil content (the dry process), or by shredding the kernel and mixing with water to produce coconut milk (the wet process). After the oil is extracted, it must be heated, filtered and hydrogenated to make it suitable for cooking.

Sesame oil is most commonly associated with Chinese cuisine, but is also used a lot in southern India, especially in Tamil Nadu where it is referred to as gingelly oil. Its raw form is odourless and mild, and clear or light yellow in colour. It has an extremely high smoke point, which makes it ideal for deep fat frying. The more well-known form of sesame oil is the toasted variety It appears light brown in colour and has a strong and distinctive burnt-nutty taste and smell.

Peanut oil is generally used in the north and west of India and gives off a taste and flavour of peanuts that is perfect for satay. It also has a very high smoke point, meaning it is very good for frying.

Michelin-starred Amaya skilfully uses all of these flavoured cooking oils in their dishes – fusing grilled Indian flavours with Eastern influences. They offer their diners a selection of finest and outstanding biryanis, sensational wok fry, and curries.

Unusual Dishes In Indian Cuisine

Chickpea Masala

India is a country of hugely diverse cuisines. There are 30 states, and every one of them offers a magnificent range of culinary delights – each completely different from the other. While some dishes, such as sambar with dosa and tandoori chicken, are well-known, here are some examples of more unusual specialities.

Wazwaan, in Kashmir, consists of a whopping 17 courses. Accompanied by rice, non-vegetarian dishes are brought out to the table one after the other. Gushtaba is one of the most interesting courses – mutton cooked with turnips, shaped into the size of cricket ball and cooked in gravy made from dried ginger, curd and aniseed. Lotus stems also have a unique flavour and are shaped into delicious-looking koftas.

Punjabi cooks also produce interesting dishes. One dish is made by emptying fresh winter pea pods, gently skinning them to remove the chewy film, then sauteing the end result with potatoes. Cholia -green chickpeas – are available in spring and are cooked into tasty pulaos.

Rajasthan is very resourceful when it comes to using sparse produce. Dal batti churma consists of barja flour balls baked until crispy, topped with ghee and served with a nutritious dhal. These balls can also be transformed into a delicious dessert that are said to set you up to face the desert. Ker sangria – a wild bean – is cured in buttermilk; this removes the bitter aftertaste. It is then cooked and has become a rare delicacy of the region.

Green vegetables are a rarity here and are met with dishes such as amrud ki sabzi, mungodi, besan gatta curry and papad ki sabzi.

Maharashtra produces puran poli: deliciously soft, sweet roti. These are created by stuffing wheat dough with a blended mix of jiggery, ghee and bengalgram dal. They are said to be melt-in-the-mouth and is offered as a delicacy during Ganpati puja. Bengal is known not just for its fish dishes; it boasts over 15 varieties of saags or greens served alongside rice. Fish eggs are fried here for a tasty monsoon-season snack

Gujarat is known for giving a sweet taste to many of its dishes – not just desserts; even dhal and kadhi vegetables have a slightly sweet taste coming through. Karnataka is renowned for its purple ragi balls which are a principal component of any diet here. Coorgis tend to prepare a lot of beef and pork and make them into tangy curries served with rice noodles.

It is important to remember that there are so many Indian dishes that are not well-known, still to be discovered. Indian restaurants in London have now brought these more unusual dishes to their menus. Regional chefs at Chutney Mary, for example, create innovative menus, with highlights such as lamb shank shakuti – slow roasted in a blend of 21 spices, and dum ki macchi (baked seabass), prepared with almonds, chironji and fresh herbs.