ARE CHILES REALLY ANTIBIOTICS?

For at least a millennia, people have inoculated foods with spices.  We believed spices bolstered the flavor of bland or spoiled cuisine, or provided nourishment, or helped us remain cool in heated climes by causing us to perspire.

But according to a recent Washington Post article, two researchers, Cornell University behavioral ecologist Paul Sherman and his student, Jennifer Billing, have suggested another, and perhaps more important, benefit.  The spice snoops concluded that the seasoning of food evolved as a way to eradicate disease-causing bacteria and fungi. After a two-year study of 4,500 plus recipes common in nearly 40 countries, the duo discovered that  "as average temperatures increased, the percentage of recipes that contained spices also increased, as did the number of spices per recipe, the total number of spices used, and the antibiotic potency of the spices used."

A normal cooking dose of spice, they said, destroys germs. A sliced tomato stowed in a jar is given as an example.  The vegetable would decay within a couple of days, but when used to make salsa its lifetime is doubled, or even tripled.

In laboratory tests, Sherman and Billing classified 43 spices by their capability to kill 30 distinct bacterial species.  Powerful spices like onion and garlic, which are found in most dishes, stamped out all 30.  Less ubiquitous are cardamom and ginger, which killed 15 or fewer species.  The sleuths also concluded that more spices were used in hotter climates and the "stench cover-up" rationale is ludicrous in that people won't knowingly eat spoiled food no matter how laden with spice. Furthermore, there is no proof that a "chili (sic) pepper sweat" significantly reduces body heat.

But other scientists take issue. Cultural geographer Frederick Simoons said spices, although once rare, were used because "they made food taste good. They were in demand, and it was probably just a matter of conspicuous consumption." And University of Pennsylvania psychologist Paul Rozin asserts that spices have always been used liberally in the tropics because simply  "that's where they grow."

Sherman stands behind his theory, nevertheless and cites some compelling evidence. If you order relatively spicy foods when dining out, you do so for a good, albeit sub-conscious reason he says. People believe that they are at a higher risk for food poisoning when they dine out and ordering spicy foods helps reduce that risk. 

So, chile aficionados, why do YOU ask for chile spiced cuisine at restaurants?  Is it because that chile makes food taste good or does it cool you off when the temperature soars to 100; or perhaps sub-consciously you KNOW that chile laced foods help prevent food poisoning. Or do you have a theory of your own to share?   Contact me and I'll forward your theories to Sherman and Billing.

NEW MEXICO SALSA WITH A REPUTATION

A gaggle of RVers sampled New Mexican style salsa for the first time at the Family Motorcoach Convention, which officially ended on Saturday. The condiment, offered in varying degrees of heat, received mixed reviews. "Oh, it's sooo hot," remarked one man from Connecticut, after a single nip.  "I've heard about YOUR salsa," he continued.  "It's true; it's a stomach destroyer."  But his wife disagreed.  "You're such a wimp," she declared.  "I don't think it's THAT hot," she informed me. "It could be hotter." 

I, who helped man the salsa booth and lured in "test subjects", was amused at how many "wimp" accusations were made (especially between couples) during the taste-testing event that lasted three days.

Another Easterner believed the salsa labeled "HOT" needed more heat to qualify as genuinely hot.  "It's no big deal," he said unalarmed.  "I thought it was going to set my tongue on fire. That's what I've heard." 

I couldn't resist presenting a challenge.  "Well, how about if I top the "HOT" with a slice or two of jalapeno?"

"You first, and I might consider it," he answered warily.

"Sure," I said, as I topped a crispy tortilla triangle with "HOT" and three nacho-sized jalapenos.  He leaned in close as I savored the endorphin-rousing treat.

Observing my dilated pupils (a pleasure center stimulus indicator) and the fact that I didn't rush to the fire extinguisher, he took the dare.  "Okay, I'll try it with one jalapeno on top of the salsa," he said.  Following a single bite, my erstwhile antagonist managed to say, "No big deal," through a stifled cough. He walked away quickly, stopping at a nearby fruit juice stand.  And I thought chile was the only thing that gave me pleasure.

COMING UP: March 14, Columbus Raid Day in Columbus. Fun begins at 10 a.m. Free rope making at the Columbus Museum, stage wagon rides, arts and craft fair, and a parade featuring the El Paso Mounted Sheriff Posse and the Deming High Pep Band. Barbecue eats provided by Cow Camp Vaquero.

NEXT WEEK: Book Review.  The Chile Chronicles: Tales of a New Mexico Harvest, by Carmella Padilla.