iery Chiles combine
faste with some pain

PHILE PEPPERS ~~ whether made into salsa, jelly or
opsicles — are a hot item in the restaurants and
itchens of the 1990s.

.Natives of South America, chiles some in many dif-
rent shapes, sizes, and strengths, but all contain the
Kaloid capsaicin. Capsaicin is what makes chiles hot,
ind the more capsaicin, the hotter the chile.

Chiles don’t really taste, they burn. “The sensation of
iles is not tied to the taste system in any unique way,”
cording to Barry Green, Ph.D., a sensory psychologist

the Monell Chemical Senses Center in :
hiladelphia, Capsaicin: stimulates the ‘
rve fibers that respond to high temper-
ures, giving more of a sensation of heat
Ran taste. And since these nerve fibers
e found all over the mouth, lips and throat, chiles turn
D the heat from the minute they enter the mouth.-

According to the Scoville Test, which uses liquid

omatography to detect the amount of capsaicin, reg-
ar bell peppers rate zero Scoville Heat Units (SHU),

Achas {,000-1,500, SHUs, jalapefios about 5,000 and

‘anos 5,000- 15, 000. Habaneros burn up the scale at
20,000- 300,000 SHUs (pure capsaicin‘is 15 million

archeological record shows we've been eating

Chiles since at least 7000 B.C. Why do we like the fiery
fruit? “Adding a burning sensation to a Maver provides
variety, even an exhilaration to eating.” said Green. He
compares eating chiles to taking a hot bath: we adjust
the temperature so that it's plea wsuirable or exhilarating
without being painful. “Once you've had chiles in a
dish, the food may seem bland without them. You get
used to it.” In fact, there's even evidence that we can
build up a physiological tolerance to capsaicin us the

pain receptors become less sensitive over time.

Still, eating chiles does have salubrious
effects. They are very high in vitamins A
and C, and the red ones have beta-
carotene. There's evidence that in moder-
ate amounts, consumption of chiles can
protect against stomach ulcers.

What can be done to quell the fire? Eating or drink-
ing something cold helps temporarily. Since capsaicin is
lypophilic (“attracted to fat"), milk, yogurt, ice cream,
or butter, for example, will also help, The best remedy
is eating food with texture like rice or bread: signals
from the touch-oriented nerve endings partially block
the signals from the temperature-oriented nerve endings
at the spinal column, so not all the pain signals get to the
brain.

_POTATO, ARTICHOKE & LEEK SOUP

Sp. but tter or margarine
chopped onion

leeks cleaned,’ chopped using white & light green parts only

p. minced garlic’
. chicken broth

gan (338 mL) artichoke hearts drained, rinsed and quartered

, potatoes, peeled and cubed

nail fresh thyme sprigs or 1 tsp/SraL dried thyme Ie leaves

ec. milk
p. Tabasco sauce -”

nd freshly ground black pepper to taste
Pped fresh parsley”

Black beans, wrappe

‘ A Veggie Pot Pie

ted seasonal v vegetables ina herb

th organic greens,

tomato sauce, servi

Dinner Sampler

Spicy F Black Bean Burrito

& spicy jack
ina bie oe wheat tortilla and
. served with a roasted chili salsa,

DINNER

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Mans Sar Shen event thin aud to you
12:00 - 2:00 dan See Jey Serqer praus ter urderenig

BUFFET

EXQUISITE
Y

LUNCH

Meat Dishes
from $3.93

; Vegetarian Dishes
‘ from $4.95
{Includes rice pitino]:

LUNCH OR DINNER

B Viena Schnityel, with caper ¥ lemon
: Freak Seafood en Cogwitle
| Sauteed Liver ¥ Onions

OLA Fashioned Bee} Pet Roast

Hf Baltimore Crab Cahes, Shrimp Remoulade
H New York Sirloin Steak

ROAsT Prime RIB NIGHTS - Teurs., Fai. U Saturday
—- BrGau to Reserve your Hounay Party

IRANES f

aE the a hole ford inarket to your table ¥

Rew SessSONsa her ne

Oven Roasted Breast of B. c.

Free-Range Chicken $14.95
B.C. free-range chicken stuffed with spinach &
goats¢ cheese, with sundried tomato laze.

ed with buttermilk mashed potatoes
seasonal vegetables,

$9.95 | Indonesian Coconut Curry $10.95

nal organic vegetables in an Indonesian
_ coconut basil and lime curry. Served with
organi: ti rice.

$9.95

Aina medium savéepan, melt the butter over medium heat and saute the -
mon and leeks covered, for about 5 minutes, or until tender. Uncover and
k until leeks are very soft, about 5 more minutes, adding garlic during
At minute. Add broth, artichokes, potatoes, and thyme, and simmer for:15.:-
utes, or until potatoes are tender. Add milk and Tabasco pepper sauce,
simmer for 5, minutes longer. Remove from heat and discard thyme. In
od processor or blender, puree soup until very smooth. Add additional
asco pepper. sauce or salt and Pepper to taste. Serve hot or r cold, gar-
ed with parsley.
Makes 8 to 10 servings.

Homest me & Chinese Specialties

er er good u un Nov. 26195 143 West 3rd St. North Vancouver }

pe. Fish & Chips:

LID MONDAY TO WEDNESDAY OnLy

orders of .
“$4

‘Eat in’
take out

200!

KITSILANG
2285 West 4th Ave.739-6685

Located on the second floor above
Capers’ Whole Food Market.

WEsT VANCOUVER
2496 Marine Dr. 925-3374
Enter by back lane. _ Z

To Your
PARTY!

This holiday season, invite our award winning team to your home or office.
La Toque Blanche will cater your festive party (large or small)
_ and make it an event to remember.
Call John-Carlo Felicella at 926-1006 ©
to customize a menu to suit
your taste and budget.

&

For dinner reservations
_ Call 926-1006
Open 5:30pm onwards Tuesday thru Sunday

a

4368 Marine Drive, West Vancouver