I’ve been meditating a lot on what I want this blog to be. It’s a bit weird to write out, but I really want this blog to be successful! My goal is to help foodies enjoy spice more, but that doesn’t mean that absolutely everything on here will be SPICY. I still enjoy sharing the other tastes (salty, sweet, sour, bitter, and savory).
Five years ago I was just like every other normal person and absolutely loathed spicy food. It wasn’t until my (now) husband slowly eased me into it through the foods we cooked that I began what is now a love affair with heat.
Research has found capsicum (the genus for peppers) and cayenne have a multitude of health benefits including acting as an antispasmodic agent for muscles, a cardiovascular tonic by increasing blood flow throughout the body, and a natural stimulant. When applied topically, cayenne actually inferes with one of the chemicals that alerts the body to pain. I personally love it for its ability to clear out congestion when I’m sick (because everyone hates being a mouth breather!). It’s been known to help protect against stomach ulcers, which is counter-intuitive. Capsicum also benefits the body as an antibacterial, antipyretic, and antiseptic agent. It has helped hotter cultures cool off (capsicum promotes perspiration and there for engages the body’s self-cooling mechanism), and is used in combination with many other herbs as it aids in the absorption of nutrients in the body (called a “carrier” or “catalyst” herb). If anyone is interested in additional information on the health benefits of peppers feel free to comment with your email below!
This dish is so flexible, the recipe I started with didn’t even have guidelines for amounts of ingredients to use! If you are using a large and heavy pan (I used a Le Creuset roaster) it might help to heat the pan in the oven first, and then add the oil and potato mix to cook.
- 5-6 small-to-medium yukon gold potatoes, sliced
- Extra virgin olive oil for oiling the pan
- 1-1 1/2 t crushed red pepper flakes
- 2 sprigs fresh rosemary, minced
- 1/2 medium onion, chopped
- 3 large cloves garlic, minced
- Salt and pepper to taste
Veggies, in general, are a great place to start adding spice to your diet. Partially because they are a very flexible food to cook, but mostly because you are hopefully eating them on a daily basis, and that leaves space for a lot of experimenting!