There was this Public Service Announcement in 1987 by the Partnership for a Drug-Free America. Being an American, I remember every joke and mock of that PSA. If memes existed then, it would’ve flooded all our social media channels with fried eggs and breakfasts.
The background: There’s this guy asking if anyone still doesn’t get the dangers about drug use. He holds up an egg, saying, “This is your brain.”
Then a frying pan: “This is drugs.”
Cracks and fries the egg. “This is your brain on drugs. Any questions?”
But something else struck me: we know food affects not just our bodies, but also our brain health. For instance, Ketogenic diets have been known in aiding in seizure control for children and adults with epilepsy.
But have you seen your brain on spices?
If you’re feeling down, pick up a chili and relax! Although you might be feeling firecrackers of pain on your tongue and lips, there is a train of messages signaling firecrackers of euphoria in your brain.
There is a conversation that happens in your brain when you eat spicy food. The nerves on your tongue signal danger and pain. Your brain, then, responds by releasing endorphins, which block pain signals, and dopamine, which gives you the feelings of reward and pleasure.
So, spice isn’t just good for your cardiovascular system, but for a happy brain as well!
Valentine’s Day is just around the corner, and it’s a great idea to start looking up recipes to cook for your date. But in the throes of [cooking] passion, it’s easy to over-season a new dish with a bit too much spice.
But, there is a way of ensuring there isn’t too much heat in the kitchen so you can get hot and heavy outside of the kitchen.
If you have over-spiced your dish and your love life is depending upon the success of this one meal, don’t panic! Stop and think. If you can identify the heated culprit, you can easily tone down the spice to a palatable taste and save Valentine’s Day! I mean, your dinner. You have three main options to help tone down the heat: water, fats/oils, and alcohol. Sugar and other ingredients can help to distract from the heat, but won’t necessarily lessen the heat. Find your overindulging ingredient below and get fixing!
- Black Pepper: This is one of the mildest and most common spice ingredients. Water and fat won’t do much to touch the heat here. Try a splash of alcohol and you will save the pepper flavour, but lose the burning heat.
- Ginger, Onions & Garlic: These foods produce a spicy “bite” that is less heat-hot and more stingingly hot. The best way to soften the burn of too much ginger is to cook it down. Water will help but will also dilute any other flavours already in your dish, so be prepared to season again, but do so carefully and very slowly! Cook down the ginger until your desired taste then build up your flavours again.
Onion & garlic break down the best in a combination of both alcohol and fats. Add a splash of alcohol and a drizzle of oil, and that roaring bite will soften to become a complex, delicate blend of flavours that will compliment your dish well.
- HOT Peppers! These are the big mambas! Their heat is quick and strong. If you’ve ever had a momentary lapse in judgement, being egged on by ego and friends, and have eaten a hot chilli on a dare, you’ll attest that the jug of water you gulped down after did absolutely not a thing to touch the unrelenting venom coursing through your digestive tract. It’s the same in cooking. Water will dilute your sauce, but preserve the spicy fire. Oil fats are best for lessening this heat, either in whole pepper form or the dried, powdered version. Sugar can also help to distract from the ear-burning heat, but fat will actually take a bit of the heat away. These peppers are make or break for your Valentine’s dinner! The right amount of heat is exhilarating and satisfying; too much and the date is over for both of you to spend the rest of the night on the toilet with a bottle of Rennie’s.
So that’s it! The fate of your future love life lies in your kitchen… And if it’s beyond repair, bin it all and order in a Chinese!