“In the Ozarks and deep South of the United States, an African-American legend holds that in order for peppers to grow out and be hot, you have to be very angry when you plant them. The best peppers are said to be planted by a lunatic!”–Dave DeWitt, Chile Peppers in Legend and Lore.

Superfoods

Nuts, chile peppers, tomatoes and tomato products, berries, leafy greens, quinoa, yogurt and tea…Full of phytochemicals, antioxidants, vitamins, minerals and fiber, these superfoods may lower cholesterol and scour your arteries, reduce your risk of heart disease and several forms of cancer, prevent birth defects, improve your digestion, strengthen bones, and boost your immune system.

“The genus Capsicum is a member of the Solanaceae or nightshade family. Peppers share a branch in the family tree with the tomato, potato, tobacco, eggplant and petunia…”–Dave DeWitt.

Scoville Heat Units

Capsaicin is a crystalline alkaloid which causes the heat in chile peppers. This heat (capsaicin), is contained within the placenta and the seeds of the pepper–the placenta is the whitish tissue surrounding the seeds and anchoring the seedbed to the inner walls (the seeds acquire their heat through contact with the placenta). The heat in chiles is measured on the Scoville Scale, in Scoville heat units. Wilbur Scoville developed this rating scale in 1912 on behalf of Parke-Davis Pharmaceuticals, but because he based it on the subjective observations of human tasters, it’s accuracy is often questioned. There is a high-performance liquid chromatography test which measures capsaicin heat far more accurately, but is also far more expensive. In most cases, the rating of the heat in chiles conforms to Scoville’s standard.

Bell peppers rate zero Scoville units; pure capsaicin measures 16 million units. The hottest pepper ever recorded was an habanero, measuring a blistering 577,000 heat units.

Properties of Capsaicin

“The neuron receiving a molecular messenger from such an offending vegetable responds exactly as it would to a sudden rise in temperature… capsaicin binding stimulates certain spinal cord cells that signal the brain to perceive heat…Pepper aficionados know that if one can withstand the initial sense that the mouth is on fire, desensitization follows. That is, the more you eat, the more you can tolerate. There is a physical basis for this phenomenon. In cells growing in culture and in laboratory animals, several hours of exposure to pure capsaicin leads to degeneration and death of the exposed tissues.

Researchers hypothesize that prolonged but not dangerous exposure to capsaicin by hot-food lovers may actually kill pain fibers, and this is why they can tolerate the spicy food. This effect has led to uses of capsaicin in topical treatments for arthritis and herpes outbreaks. The scientists’ elucidation of precisely how capsaicin sets the human mouth afire may lead to development of new types of drugs to treat chronic pain.”

“…Once thought to cause peptic ulcers and aggravate hemorrhoids, the vegetables have been vindicated. The peppers are chock-full of vitamins A, C and E, beta carotene, folic acid and potassium, and are low in calcium, sodium and calories.”–Dr. Ricki Lewis, 1998, Geocities Napa Valley.

Poor Guy

At 23,000 Scoville units, the Serrano pepper is moderately hot–hotter than the jalapeno and ranking just under cayenne. It will set your mouth ablaze, but unlike many chiles, there’s more to the Serrano than pure heat. The Serrano chile has a fruity aspect, a hint of the sweetness of a ripe red bell pepper.

Nineteen year-old Jake, on his first day in the kitchen, in his starched and uncomfortable jacket, was assigned to the cleaning and preparation of a fine dice out of three pounds of Serranos–a fiery salsa for a big clambake we were catering down on the beach a few days ahead (this was before the introduction of inexpensive latex gloves to the foodservice industry). It took him quite a while–that’s a lot of peppers, and Jake was meticulous, anxious to do a good job. He was obviously relieved when his task was completed, and excused himself immediately for an overdue visit to the bathroom.

He didn’t wash his hands first.

That moat which separates extreme discomfort from agony? Jake was swimming in it.

Sous-chef Antonio, a giant Oaxacan of fiendish humor, insisted that Jake have an extended time-out in the men’s room, with a cup of whipping cream and detailed instructions. Jake did as he was told, while the cooks laughed themselves senseless.

The Golden Rule: Wear gloves. If you have no gloves, wash your hands thoroughly with plenty of soap. Do this immediately after handling hot peppers.

“Oh yeah, I like it hot.”

One of the high points of a visit to the unforgettable New Moon Restaurant in Los Angeles’ Koreatown was the reliable theater of those gasping, weeping, snot-dripping unfortunates who’d just had their first experience with real kimchi. I never remembered to bring a camera, though I was convinced it would make a good photo series.

The Golden Rule: No water! Capsaicin is odorless, tasteless and insoluble in water. Drinking ice water to put out a capsaicin fire only serves to distribute the fire more evenly throughout your mouth.

The Best Solution: Eat more hot stuff and desensitize.

The Next Best: Gargle with milk, or eat rice or bread.

The Myth: Drinking alcohol assuages the pain. It doesn’t, but it makes you feel like a stud and it fattens up the check.

1 pound ground meat (preferably combination of lamb, turkey (red) and chicken)
1 egg
1/2 cup fresh bread, crumbled
1/3 cup grated cheese (get any fresh cheese - ricotta/pecorino)
1/6 cup finely chopped cilantro
1/6 cup finely chopped/crushed ginger and garlic (garlic is mandatory, ginger is optional)
Green Chillies finely chopped to taste
5 tbsp Everest Meat Masala powder (use more/less if necessary) (if you do not have the masala powder, use turmeric, chilli, coriander, cumin powder)
Salt and Pepper to taste
2 tbsp oil
1/6 cup khoya/whipping cream (do not use condensed/evaporated milk)
Green Mint leaves chopped (optional - only if you like the flavor - for the first time do not use it)

Place all ingredients in a large mixing bowl, and mix with a wooden spoon (or hands) until all ingredients are blended. Using tablespoon as a scoop, place 2 scoops of meat mixture in palm of hand, rolling to form meatball. (Rinse hands in cold water/oil in between.) Continue until mixture is used up. The size is totally upto you. I prefer making small-medium sized meatballs (never big - becomes hard)

At the same time heat water(simmering) in a saucepan (until you see vapor coming out - but not boiling). Drop a couple of meatballs and see if the shape is being maintained, otherwise add some more bread crumbs to the mixture and try again. Put the meatballs and let them be in the water for 10 minutes. You can take them out now. They are now ready for use. You can store them in freezer if needed. They can cook in the gravy for another 10 minutes. They can be pan fried with noodles, or you can make Machurian Meatballs with them, etc.

For making the gravy, it is just like making any meatdish gravy (that you usually like to cook). Add a little more water and then put the meatballs in the gravy and simmer for 10 minutes.

Spare ribs are quite expensive (because you are paying for 50 percent bone!) but I am mad about them. There is something to be said for getting your fingers all sticky and eating tasty, tender meat straight from the bone.

When it comes to spare ribs I prefer pork unless the beef has been really well matured and mildly marinated.

I also love them to be sticky and spicy. In fact, the more bite it has the better. For this recipe you can use the hot ingredients as guidelines and add and reduce according to your own taste.

To serve 4-6 portions of oven baked ribs you will need:

2kg spare ribs, sliced into serving size pieces

12 black pepper corns, crushed

6 cloves, crushed

24 cloves of garlic, peeled

2 tablespoons salt

6 Bay leaves, crumbled

1 tablespoon paprika

2 teaspoons cayenne pepper

2 cups dry red wine

½ cup water

1 lemon, sliced

1 tablespoon brown sugar
Crush 12 cloves of garlic and mix with the salt, cloves, pepper corns, paprika, cayenne pepper, sugar, wine and water.
Place ribs in a large, flat dish and paint liberally with the sauce.
Scatter the lemon slices over the meat.
Marinade for 2-6 hours.

Remove ribs from marinade and place in a shallow baking dish.
Add the reaming 12 garlic cloves, plus a cup of the marinade sauce.
Cover and bake at 160C for 45-60 minutes, basting every 15 minutes.
Remove cover and bake for another 30 minutes or until meat is tender, basting twice.

BY JANE WOOLDRIDGE

jwooldridge@herald.com

Nobody wants to admit it, but just about every American traveling abroad does it.

At some point during a trip, they succumb to the lure of the familiar. They hit McDonald’s.

Or BK, Pizza Hut, the Colonel, Wendy’s. Definitely Starbucks (by the Brandenburg Gate in Berlin, near the Prada shop in the Hong Kong airport, in Shanghai’s Old Town Bazaar).

For those of you who quickly cry ”Foul! Don’t you go abroad to experience other cultures?” we say this: fowl. As in flamed chicken with piripiri coating on baguette (Australia, Burger King), a sweet-and-sour chicken rice bowl (United Kingdom, KFC) or a spicy chicken drumstick sandwich (Taiwan, Burger King).

Sure, a burger is still a burger. But in Israel, at Burger King, it’s a kosher burger. In the Middle East, a veggie burger. In Singapore, a spicy pork burger.

The idea, says BK spokesperson Allison Russell: “Think global, act local.”

Explains Paul Herbig, a professor at Tristate University in Angola, Ind., who has studied these branding issues: ”You might think that works well for us, ought to work well for you, but it’s not the case.” From place to place, he says, “People, preferences and customs change.”

While Burger King and other fast-food companies offer signature items — such as a Whopper, Big Mac or fresh-roasted coffee — worldwide, local preferences are also taken into account.

Translation: At McDonald’s in the Zurich Airport, you might find fried shrimp. In McDonald’s in Bangor, Me., a lobster roll. In McDonald’s in Paris, a Croque McDo — Ronald’s twist on the French favorite, a croque monsieur.

But you might not find some of your neighborhood usuals. At Starbucks, for instance, local operators decide whether to carry specialty items. In other words, don’t count on finding no-fat milk or chai in Asia (even though it originates there).

It’s not just the menus that vary. In Stockholm, for instance, you’ll miss out on that bright red-and-yellow molded plastic look of a traditional U.S. McDonald’s; there, the restaurants take on an upscale, coffeehouse feel. In Bangkok, diners are greeted at the door by the familiar polymer figure of R-Mac — but with hands raised, palms together, in the traditional Thai greeting.

And though restaurant spokesmen don’t elaborate when asked, we’ve noticed that portion sizes at chain restaurants sometimes can be different abroad. In keeping with local mores, we were told. In other words, smaller.

But not necessarily cheaper. Pricing is affected by local costs of overhead and ingredients, typically obtained locally from approved suppliers.

Consider the famed Big Mac Index, published by the Economist. In its May rankings, the Economist found that of the surveyed countries, the Big Mac sold for the least in the Philippines ($1.23) and for the most in Switzerland ($4.90.) In New Zealand, the price was $2.65, and in U.S. cities, $2.90.

Wonder what they could get for sandwiches made from leftover Thanksgiving turkey. About now, you’d probably pay to have it taken away.

– JANE WOOLDRIDGE

LOBSTER ROLL

McDonald’s puts the sweet meat of a bug between the covers in that Maine staple, the lobster roll ($4.99, in the summer only, from Memorial Day to Labor Day). Prefer the taste of sausage? In Poland, the McKielbasa marries a kielbasa patty with ketchup, mustard and onion on — you guessed it — a sesame seed bun.

KIWI BURGER

In New Zealand, the local fave is a McDonald’s burger topped with a fried egg and slice of pickled beet ($2.40). In Athens, diners can order a Greek Mac — a pita bread sandwich with twice beef patties with yogurt sauce.

DRAGON TWISTER

In Australia, KFC serves up a spicy chicken wrap in a thin tortilla ($3.50). In Paris, a twister comes Provençal, with sweet peppers and sauce.

SHRIMP SANDWICH

Wendy’s trademark square-patty burgers share Japanese counters with shrimp-cake sandwiches, which are equally square. About $2.70. In the mood for soup? Try the clam chowder.

VEGGIE BURGERS

They look like regular Burger King burgers, but these United Kingdom specials are made of vegetables, grains and spices, topped with tomatoes, cheese, pickles, onions, ketchup and reduced-fat mayonnaise. (No, they don’t taste like broccoli or asparagus.) Prices range from about $3.50 to $5.20 The Saudi Arabian versions look like hoagies, with patties made of beans.

SPICY PORK BURGER

In Singapore, locals get Burger King sandwiches their way: made from pork. In the Middle East, the meat meets Koranic guidelines. And at BK in Spain, tapas make the menu.

SEAFOOD PIZZA

How about a little squid or tuna, served deep-dish or thin-and-crispy? Dinner for two, about $10.85 in Shanghai. Elsewhere in the East, you’ll find your Pizza Hut pie topped with calamari, shrimp or scallops.

CHICKEN AND RICE BOWL

In the United Kingdom, wings just aren’t enough. At KFC, look for a sweet-and-sour chicken-and-rice bowl with carrots, water chestnuts and bean sprouts. $6.50

MOON CAKES

Yeah, they’ve got scones. But at Starbucks in Hong Kong, traditional moon cakes — made from lotus-seed paste — with a green tea flavor are also offered at the pastry counter. At Starbucks in Greece, look for baklava.

There’s no doubt two of the most important keys to living a long life include having a healthy metabolism and good circulation, and many studies have shown hot peppers to be an important factor in maintaining circulatory health.

Enter a new product known as, “Pepper Boost”. It’s the world’s first liquid capsaicin supplement of its’ kind, and it’s being touted as a breakthrough in promoting natural weight loss by suppressing the appetite and boosting the metabolism. Popular with exercise enthusiasts looking for a quick burst of energy, Pepper Boost has quickly gained the attention of the health crowd.

SiCap Industries, the company that manufactures Pepper Boost has also discovered another important benefit from their new product. It turns out that Pepper Boost is also an incredibly effective breath spray.

The company has tested their product with several focus groups to get an idea of how to best market Pepper Boost, and each group has commented on the powerful breath freshening properties of this innovative herbal spray.

Pepper Boost uses “Oleoresin Capsicum,” a natural chili pepper extract as one of its’ main active ingredients. Used primarily in the food industry, liquid capsicum is a powerful concentrated form of pepper with the active ingredient being capsaicin. Capsaicin is the natural chemical that puts the “Hot” in hot peppers.

The Pepper Boost formula uses a combination of natural herbal extracts to create a powerful cocktail that’s applied in the form of a spray. The product comes in a 2 ounce bottle that can be sprayed directly on the tongue, or on foods that go well with lime and pepper.

“Pepper Boost is designed for people who want to get their daily supply of capsaicin, but may not want to eat piles of peppers to do it. It doesn’t mean you should cut out eating hot peppers. Instead it’s designed to be a supplement that puts a concentrated amount of capsaicin into your system quickly and efficiently,” says Joyce Newman, creator of the website (www.pepperhealth.com).

Newman’s website focuses on the health benefits of peppers, (especially the hot stuff) and she believes Pepper Boost could be the next big thing in weight loss and circulatory health.

“It’s really powerful stuff. I like to spray it on my salads and it’s great on any kind of grilled food, even steak. It has a nice lime aroma and taste, and when you spray it on your tongue it gives you a fast boost sensation,” adds Newman.

The folks at (pepperhealth.com) might be on the right track since there are some very well regarded studies that show capsaicin can increase metabolic activity dramatically while simultaneously suppressing the appetite.

By KIM PIERCE / Special Contributor to The Dallas Morning News
Inspired by the book Maximum Life Span by Dr. Roy Walford, the Garland resident became one of the first people in the country in 1986 to take up something called “calorie restriction.” By eating significantly less than the accepted norms, Mr. Cooper hopes to improve both the quality and quantity of his life.

Mr. Cooper, 56, is so fascinated with beating back Father Time, in fact, that he gave up a successful career in electrical engineering and now spends his days as a doctoral candidate in the new aging research labs at Southern Methodist University.

Twelve hundred miles away in Southern California, expatriate Texan Louise Gold pounded the shoreline for months in preparation for September’s 2004 Maui Marathon. At 48, the certified public accountant still likes to win and placed third in her age group in the Maui race.

She, too, follows a restricted-calorie diet, which has been shown in animals to extend life span, sometimes dramatically.

“I want to live to be very, very old,” she says, “and I want to be running when I’m very, very old.”At a time when most Americans are struggling with obesity and being overweight, a handful of contrarians eschew the Krispy Kremes, the Häagen-Dazs, the Big Macs and the 16-ounce T-bones – many won’t even touch bread, pasta or most fruits – in pursuit of a longer, more vigorous life.

They are part of the Calorie Restriction Society, a group of about 2,000 members, mostly in America, who adhere to a strict high-nutrient, low-calorie diet in the hopes that eating less will mean living longer – perhaps to an age of 120, which most scientists consider the maximum potential human life span.

They’re pinning their hopes on research that’s been done since the early 20th century but was revived in earnest only about 30 years ago, showing that animals – from spiders to dogs – live longer and better when they eat substantially less. Scientists at the University of Wisconsin at Madison are engaged in a long-term study of rhesus monkeys. And some limited studies on human practitioners of calorie-restriction have shown promising effects on health.

But here’s the hitch: No one knows what the long-term results will be with humans or what the downside of eating this way might be. Dr. Walford died this year of ALS, Lou Gehrig’s disease, at age 79, considerably short of his goal.

For humans, “there’s no proof that calorie restriction prolongs life because we basically don’t have those studies,” says Jo Ann Carson, professor of clinical nutrition at the University of Texas Southwestern Medical Center at Dallas.

“It is scientifically plausible,” she says.

But the issue is complex. In animal studies, especially with rats and mice, the question is no longer whether calorie restriction works to prolong life, but how.

“We discovered that in the 1970s,” says Edward J. Masoro, emeritus professor in the department of physiology at the University of Texas Health Science Center at San Antonio, whose research was devoted to calorie restriction.

“We’re not trying to prove it works,” he says from his home in Charleston, S.C. “The question is, what’s the mechanism that makes it work? That has not been uncovered unequivocally.

“I don’t practice calorie restriction,” he adds. “I did have a coronary bypass when I was 69. I’ll be 80 this year. After that, I ate a low-fat diet. … I did exercise.”

Not for everyone

Anyone contemplating the regimen should read carefully the list of cautions and hazards on the CR Society Web site (www.calorie restriction.org), Dr. Carson says.

“Number One, you shouldn’t do this if you’re still growing,” she says. “You should not do it if you’re pregnant. I wouldn’t suggest someone already ill, with cancer or HIV, try this. … Someone who might be prone to an eating disorder, when exposed to this concept, it might precipitate anorexia nervosa or foster it.”

The CR Society Web site has a lengthy section detailing the differences between calorie restriction and anorexia. Among the differences, CR devotees are not motivated by appearance. In fact, Mr. Cooper notes, he would probably look better if he put on a few pounds. CR practitioners pay attention to calories, whereas anorexics focus on weight. People practicing CR also are keenly attuned to nutrition.

There are much more data supporting calorie restriction as a healthy lifestyle than exist for the popular Atkins diet, says Dr. Masoro. But, as he points out in one of his papers on the subject, we still don’t know empirically the effect of calorie restriction on humans.

Other problems listed on the Web site range from menstrual irregularity to reduced bone mass. But ask Mr. Cooper and Ms. Gold what the worst issue is and they say it’s being cold.

“The biggest negative, bar none, is cold,” says Ms. Gold. “I’m always cold. In fact, I miss the Texas heat.” Most of sunny Southern California is comparably warm, but where Ms. Gold lives on the ocean in Marina del Rey, temperatures rarely climb above the 70s. People who practice calorie restriction are cold because they eventually lose most of their insulating body fat and their body temperatures may drop. Mr. Cooper’s normal temperature is closer to 96 degrees than the standard 98.6.

“That’s the one thing – you don’t retain heat. You don’t generate heat much,” says the 6-foot-2, pencil-thin Mr. Cooper. “I started at 165 pounds. I was a lot fuller in the face. Now I’m down under 130. I’m wearing three layers of shirts to keep warm.” He shows the sleeve of his thermal underwear poking out at his wrist. “Walking around, I’m fine. If I sit down to study, I get cold.”

Motivations

Calorie restriction is a little different for everyone. Some practitioners are strict, and some take a more relaxed approach.

“The degree of calorie restriction is almost linearly related to the degree of anti-aging effect, or reduction in disease risk,” says Brian Delaney, current president and a founding member of the Calorie Restriction Society, from his home in Sweden. “If you lift weights a little bit, you’ll get a little bit stronger,” he says, using an analogy. “If you lift weights a lot, you get a lot stronger.”

Mr. Delaney, an American who teaches German philosophy part time at Stockholm-area universities and is a doctoral candidate in philosophy at the University of Chicago, has been practicing calorie restriction for 12 years.

By and large, he says, people who practice calorie restriction fall into two groups.

“One is interested in living longer,” he says. “There aren’t that many people who want to live a longer life than others. The motivation is an unusual motivation.

“The other people are more interested in the disease-preventive effects of the diet,” he says, which are beginning to be documented in short-term human studies. “It’s that latter group that we’ve seen grow over the last two years.

“All of them are highly motivated people, highly disciplined people,” he adds.

No one has studied the psychology of calorie restriction, says Mr. Delaney. But Dean Pomerleau, a CR practitioner and robotics entrepreneur who lives near Pittsburgh, presented informal observations at last year’s Calorie Restriction Society national conference.

“It was mostly personal anecdote,” he says. “I think the overwhelming evidence of those of us who do it actively, it’s actually a very enjoyable way to live, once you hit your stride.”

But during the transition phase, people may have discomfiting experiences. They may dwell on food more than they would otherwise, for example. “They may develop a tendency to think about what they’re missing out on,” says Dr. Pomerleau, who has a doctorate in computer science.

This can manifest itself as obsessive tendencies, such as hoarding food or conserving personal energy, according to his presentation. Other difficulties in the transitional phase may include loss of energy, decreased sex drive and social isolation.

“When I started CR, I was crabbier,” he says, “because of the hunger.” As the body struggles to adjust to fewer calories, he says, people may experience “unhappiness.” He views the irritability and other negative behaviors as short-term effects. A few people, he adds, may use calorie restriction as a mask for anorexia or as a way of justifying their disorder.

“I think it appeals to geeky engineering types who, for better or worse, are more typically men than women,” Dr. Pomerleau adds. “Many of us enjoy the challenge of trying to achieve optimal nutrition on a limited-calorie budget.”

Strict diet

Mr. Cooper acknowledges he fits the engineering type. He adheres closely to the mix of high-nutrient, low-calorie foods.

On a typical day while he’s working in the lab, Mr. Cooper eats two eggs soft-fried in a little olive oil for breakfast; tomato juice seasoned with hot peppers and a tin of sardines for lunch; at least three kinds of vegetables, such as spinach, broccoli and tomatoes, perhaps with onions and tamari soy sauce, for early dinner; and “something with protein,” such as whey or soy, in yogurt after his two-mile evening walk.

“I don’t eat fruit except berries,” he says. “I stay away from bananas – too many calories for the nutrition. What I eat, I like, too. I really enjoy what I eat. … I’ll occasionally have chocolate.

“I take a handful of supplements,” he adds. When he gets hungry, he starts with water or flavored water. But he says he knows he needs food when he can’t keep warm at room temperature.

And when dining out with friends, he adapts. “They probably won’t notice, but I’ll eat less than they,” he says. “I’m not going to stand out in a crowd. I’m not going to carry lettuce to a party.”

He speculates that if he weighed quite a bit more, his energy might be drained. “Like many people, I have an abundance of energy for things that I enjoy, and those are many things,” he says.

But for most people, calorie restriction is too difficult.

“It requires an enormous amount of self-discipline,” says Allen Baskind, Mr. Cooper’s physician, who has tracked his health since the early ’90s.

“I would say I had some doubts about it, yes,” Dr. Baskind says, “but the majority of the problems we see that are lifestyle-related are absent in him. He has excellent blood pressure, excellent blood lipids, and he certainly does not have any of the problems that might be associated with indiscretions in terms of eating and drinking.”

And what do the numbers say? “I think he appears younger than his chronological age,” Dr. Baskind says.

The benefits

Ms. Gold takes a less severe approach, she says, losing only about 1 to 2 pounds every six months since she started CR three years ago. She continues to run competitively. Unlike Mr. Cooper, she simply eats less of what she has eaten since switching to healthier habits in her 20s.

“I tend to eat smaller amounts of the foods I’ve always enjoyed. I eat Mexican. I eat Italian. But I definitely eat much smaller portions. I’m a runner, so carbs are my friend,” she says. “Other people … say they look at rice and it’s a bowl of sugar. I look at rice and see fuel for my running. I think rice and pasta and potatoes are fine. It’s the calories that matter.

“And that’s the whole focus of the calorie-restriction program,” she says. “I hate to call it a diet. It’s really a lifestyle change. You focus on nutrients and calories. I drink milk. I eat cheese. I love going out for sushi.”

She also eats a lot of leafy greens. A salad with salmon or chicken, dressing on the side, is a lunchtime staple.

“I usually don’t get hungry,” she says, “because I eat small amounts of food up to about 6 p.m. each day. I just get tired at night.”

But she wakes up raring to go, she says, and has always had a lot of energy. “When I am below 120 pounds, I feel lighter on my feet.”

Ms. Gold was a subject in a recent pilot study at the School of Medicine at Washington University in St. Louis, which measured the impact of lower-calorie diets on health risks. The study matched 18 people, ages 35 to 82, who ate 1,100 to 1,950 calories a day to a test group following a typical Western diet. The average American eats 1,975 to 3,550 calories a day, according to the study.

The results were similar to those Dr. Baskind observed in Mr. Cooper: The markers for disease and aging were minimized. For instance, the calorie-restricted subjects’ total cholesterol and LDL (the so-called “bad” cholesterol) were in the bottom 10 percent for their age group; their HDL (the so-called “good” cholesterol) was high; their triglycerides were lower than those of most Americans in their 20s. Average blood pressure was 100/60, comparable to that of a 10-year-old. Ms. Gold’s was slightly higher, about 110/70.

“I started running to combat high blood pressure,” she says. It was 190/110 in her early 20s. “My doctor told me when I was 23, if I didn’t change my ways, I’d have a stroke by the time I was 30.”

She estimates that the Washington University study spent about $8,000 a subject on tests ranging from blood workups to stress tests. She has experienced no menstrual problems and her bone density is that of a woman half her age, she says, “because of all the years of running.”

Ms. Gold says that most CR adherents, herself and Mr. Cooper included, don’t believe in an afterlife. “It seems like the majority are agnostic or atheist,” she says. “They want to maximize this life. They don’t believe there is going to be a next one.”

And they’ve got plans for those extra years.

“As long as I can,” Mr. Cooper says, “I’m going to be working on the problem of extending human life. … The key to understanding aging and slowing it down and keeping youthful for a very long time might happen in our lifetime. … I want to be found trying.”

E-mail kpierce1@airmail.net

THE CALORIE RESTRICTION SOCIETY

Started in 1994, the society describes itself primarily as an electronic bulletin board for people interested in pursuing or learning more about the practice of calorie restriction and the science behind it.

“The principle behind the diet is very simple,” says Brian Delaney, the society’s current president and a founding member of the nonprofit group. “Reduce the energy content of your diet, and the body shifts resources toward repair and maintenance.

“This doesn’t mean eat less food. You don’t want a shortage of vitamin C, B vitamins and so on. It’s calories, which are a measurement of energy.”

Gerontologist Roy Walford, one of the leading figures in calorie-restriction research, was also among the founding members of the nonprofit group. He revived earlier controversial research and gave it credence, and he wrote in the popular press about the anti-aging effects of calorie restriction. He may be best known as the chief of medical operations in Biosphere 2 in Arizona. He died earlier this year, at 79, of Lou Gehrig’s disease.

The society, with nearly 2,000 members worldwide, provides e-mail discussion groups, research updates and advice on practicing calorie restriction responsibly, from how to eat to recommended medical tests.

A basic membership, which includes entree into the discussion groups, is free. People may opt to become supporting members for $35 a year.

On the Web: www.calorierestriction.org

Oct. 29 - Flavor has come to trump fire these days in the pepper market, but what exactly can you do with these chilies? At the Zesty Foods Show in Austin, Texas, farmers and chefs show off the many different varieties of peppers, along with how you can use them. “Today” supermarket guru Phil Lampert describes the hottest tamales and how you can get your hands on these regional delights.

IMAGINE THE largest collection of spicy, zesty, hot foods ever. It’s the annual gathering in Austin, Texas, of some of the most “mouth-burning” sauces, salsas, candies, honeys, chips, nuts, jams, spices, sausages, soups, dressings, meats… and of course chili peppers.

What makes the International Zesty Foods Show unique is that most of the exhibits are manned by the owner, recipe developer and cook — one-and-the-same and all-smallish family-run businesses with one common thread — a passion for hot, hot, hot.

Most of these products will never see their way onto a supermarket shelf. These products are more regional than national and usually sold mail order, on the Internet or in gourmet stores. Their labels are special, many hand drawn, and many with stories that “prove” what’s in the bottle is the hottest sauce you could buy.

But the trend seems to be changing. Many of the purveyors I spoke with told me how they are now moving towards flavorful as well as hot. The idea of burning the roof off your mouth just doesn’t seem to be as important these days. (By the way, for those of you who still like it as hot as you can stand — the best way to cut that burn is to drink a glass of milk).

The good news for both these manufacturers and consumers is that these products are getting more flavorful, less hot; and in combination with sweet jams, sweet relishes and even candies, zesty foods are trying to become more mainstream. This move comes just in time, as there is more competition and less product differentiation. According to ACNielsen, for the 12 months ending Oct. 5, 2002, unit sales of Chile Sauces were up 4.9 percent, Hot Sauce up 5.6 percent, Tabasco/Pepper Sauce up 10.3 percent; these sales figures are based on those products sold in food, drug and mass merchandisers, excluding Wal-Mart. For comparison, last year we bought over $340 million worth of Barbecue Sauces, while combined Hot, Chili and Tabasco sales reached only about $165 million, underscoring the potential.

The first rule for buying any “zesty” product is to read the ingredients. The type of chile pepper or extract that is used will determine just how hot the product will be. The “heat,” as a true hot-head would say, is determined by its Scoville rating. Wilbur Scoville was a pharmacologist who devised the method to determine the hotness of a chile. The higher the units, the hotter the chile.

CHILE GUIDE

When cooking with chilies, remember that the longer you cook the chile, the milder it will become. Here’s a guide to some of the most common chilies:

Anaheim, Green — Native to Latin America, Anaheims vary from mild to hot in flavor as well as vary in color from green to red. When the chile is red they are mature and they tend to have a sweeter flavor. Anaheim chilies are traditionally used in making chile rellenos. Heat — 1,000-1,500.

Caribe, Yellow — This hot chile takes its name from a tribe of Indians that inhabited their Caribbean growing area during the Columbus era. These chilies are used fresh in sauces or for seasoning and are processed as pickles or hot vinegar sauce. Heat — 5,000-15,000

Cayenne, Red — Not available in great volume fresh, cayennes are also sold in dry form. They are traditionally used to make cayenne chile powder, a powerfully hot seasoning used in Latin and Creole or Cajun cooking. Heat — 5,500-20,000.

Cherry Hot, Red — This chile is thought to have been developed in Hungary from the cascabel chile that originated in Mexico. Fresh cherry hots are traditionally pickled in vinegar-based brine for a condiment. Heat — 5,000-15,000.

Cubanelle, Yellow (Hungarian Wax) — This fresh, yellow pepper comes both sweet and hot. The sweet form is generally called the Banana chile while the hot variety is the Hungarian Wax. Both will turn red when fully mature. They are used fresh in salads or stuffed with a cream cheese filling for an appetizer called botanas in Mexico. Heat — 5,000-15,000.

Fresno, Red — The Fresno chile was developed in 1952 and named after the California city. Fresh green Fresno chilies are pungent and hot. Allowed to stay on the vine, they will turn red and their hot flavor will sweeten slightly. Heat — 5,500-20,000.

Habanero, Orange — Habaneros are the hottest chilies in the world — 100 times hotter than a jalapeòo. Habanero means “from Havana,” although there is evidence suggesting its origins in South America date back to 6500 B.C. Habaneros are a popular ingredient in the cuisines of Jamaica and the Yucatan. Heat — 200,000-300,000.

Jalapeòo, Green — This fresh chile originated in the town of Jalapa in Veracruz, Mexico. Their color turns from dark green to red and the skins may have sun marks or striations that indicate quality and degree of hotness. Their flavor can vary from medium hot to hot in flavor. Heat — 5,500-20,000.

Poblano, Green — Poblano is a large, fresh chile that is sometimes referred to as a Pasilla chile, which is more slender. Its dark green, meaty flesh has a mild to medium flavor and is used for making thick, rich sauces. It is also excellent stuffed with meat and cheese. Heat — 1,000-1,500.

Serrano, Green — The Serrano is the most widely used fresh chile in Mexico and the southwest U.S. It is thought to have originated in the mountain ridges or serranias, in Mexico. A serrano has a thin skin and is not as meaty as a jalapeòo. Heat — 7,000-25,000.

When buying fresh chilies, always choose chilies with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks. And be sure to wear gloves when handling fresh chilies.

SMALL DOSES

The best advice I can give when cooking hot is to experiment slowly, being sure to add the heat in small doses.

It’s not uncommon for even experienced cooks to ruin a wonderful meal by adding too much “heat.” Adding a bit of zest to almost any food will add flavor and can make an ordinary meal a bit more special.

By Phil Lempert
“Today” Food Editor
Updated: 9:21 a.m. ET April 7, 2004
Spices and marinades, whether mild or hot, play a key part in making Latin foods both distinctive and tasty. And what would Latin food be without colorful, tasty and healthful produce?

Here’s a primer to some of the ingredients you’ll come across as you explore these cuisines. (NOTE: Latin food is the umbrella name we’re using for the fare from the Caribbean islands and South and Central America, including Mexico.)

PRODUCE

Anaheim Chiles
Anaheim (pronounced AN-uh-hym) Chiles (also called California Green Chiles or Long Green Chiles) are among the most popular and commonly available peppers in the United States. Closely related to a red variety (commonly known as New Mexico Chile or Chile Colorado), the Anaheim is pale to medium green in color with a long, narrow shape. Named after the Southern California city where it was originally grown, Anaheim Chiles are favored because of their sweet and mild flavor. Excellent roasted and stuffed (known as rellenos) and commonly used in salsas, dried red Anaheims are also used for making decorative wreaths or long strings known as ristras.

Fresh Red Fresno Chiles
Fresno Chiles, also known as chile caribe or chile cera, are shaped very similarly to jalapeno chiles. They are available in red and green varieties, the red being the sweeter of the two. Often times the Red Fresno Chile is mistaken for the red jalapeno; however, it bears wider shoulders and hotter flavor. On the heat scale, it ranks a 7, 10 being the hottest. Red Fresnos are found in a broad range of Latin dishes. They are delicious added to soups, stews and dips or enjoyed whole when roasted with meats. Red Fresnos have a sweet flavor and are often pickled or roasted and blended into sauces.

Fresh Pasilla Chile
The Pasilla ((Pronounced pah-SEE-yah; also known as chilaca chile or Pablano) is dark green in color, and turns dark brown upon maturing. Anywhere from 5 to 9 inches in length, the curving Pasilla Chile is about 1-1 1/2 inches across. Used in a variety of traditional Latin dishes including mole sauce, the Pasilla has a rich, sweet flavor with a medium to intense heat. Fresh Pasilla can be roasted, skinned and shredded. Roasting gives the Pasilla a smoky, earthy flavor. It is also a favorite for the popular dish, chile rellenos.

Fresh Yellow Chiles
Yellow Chiles are also known as Güero Chiles, güero being the Spanish word meaning light skinned or blonde. Similar to the Hungarian Wax, these chiles are medium fleshed and slightly sweet with a sharp flavor and waxy texture. They impart a pleasant crunch and spicy aroma to recipes. They are primarily used in yellow mole sauces and are often used in a variety of traditional Latin dishes. Add fresh Yellow Chiles to salsas, salads, and sauces. Fresh Yellow Chiles are excellent pickled.

Fresh Jalapeno Chiles
Named after the capital of Veracruz, Mexico — Jalapa — Jalapeno Chile Peppers (pronounced hah-lah-PEH-hyoh; also called chipotles) are among the most popular and commonly available hot chiles in the United States. In 1982, these smooth, dark green chiles (the ripe form of the green jalapeno is red) were the first to be taken into space. Jalapenos are about 2 inches long and approximately 3/4 to 1 inch thick with a rounded tip. Jalapenos are found in a broad range of Latin dishes. Ranging from hot to very hot with a green vegetable flavor, Jalapenos can be easily seeded and added to soups, stews and dips or enjoyed whole when roasted with meats or stuffed with cheese. Red Jalapenos have a sweeter flavor and are often pickled or smoked.

Fresh Serrano Chile
The small Serrano chile varies in color from bright to dark green to red when ripe. It is one of the hottest varieties of chiles. Serranos are often used in a variety of traditional Latin dishes, including guacamole, salsas and sauces, and are also excellent pickled. Fresh Serranos are excellent roasted or barbecued on skewers with meat and onions. They have a sudden and intense bite and a pleasantly high acidity.

Cactus Leaves
Also known as Nopales (noh-POH-lays), these leaves come from a large Mexican cactus called nopal. Often found growing throughout Mexico where they have long been favored, Cactus Leaves are also gaining acceptance in the United States. Available year-round, Cactus Leaves are at their peak in the spring when their tender paddles impart a juicy, “string bean” flavor. Ranging in color from pale to dark green, Cactus Leaves are generally diced or cut into small pieces or strips (called Nopalitos). Simmered in water until tender, Cactus Leaves can be added to a variety of dishes including salads and eggs.

Cilantro
Sometimes referred to as “the world’s most widely used herb,” Cilantro is a favorite in Latin, Far Eastern, Indian and Caribbean cooking. Cilantro is also known as Mexican parsley or Chinese parsley. The seed alone is called Coriander (KOR-ee-an-der). Extremely aromatic, it can be used in salsa, guacamole, mixed green salads and curried dishes. Cilantro seeds are used in pickling, potpourri and mulled wine.

Tomatillo
Except for the thin, parchment type covering that surrounds the Tomatillo (pronounced tohm-ah-TEE-oh), this fruit — it belongs to the tomato family — resembles a small, green tomato in size, shape and flavor. Used most often when firm and green, the somewhat “sweet-sour” flavor of the Tomatillo can be enjoyed both raw and cooked. A necessary ingredient for a favorite Southwestern dish called salsa verde or green salsa, the Tomatillo can also be roasted and added to other ingredients or used to make salads and sauces.

Chayote squash
A member of the gourd family, this versatile vegetable from Mexico is quickly becoming a produce department standard. Roughly pear-sized in shape and light to dark apple green in color, Chayote Squash has a smooth skin with slight ridges running from stem to end. The average Chayote weighs about 1/4 pound and measures approximately 3-4 inches in length. Though similar to summer squash, Chayote usually requires a longer cooking time because of its firmer texture. Makes a wonderful addition to soups or stir-fry and may be sliced or chopped and used raw like a cucumber. The seed is edible.

Jicama
Jicama (also known as a Mexican potato) is a large, bulbous root. This crunchy, juicy tuber has a thick brown skin and a white crunchy flesh. A popular Mexican vegetable, Jicama can weigh anywhere from one to six pounds. Its sweet, nutty flavor is good both raw and cooked. Once cooked, Jicama retains its crisp, water chestnut-type texture and flavor.

Yuca Root
Yuca Root (also known as Cassava) is a root that ranges from 6 to 12 inches in length and 2 to 3 inches in diameter. This crunchy tuber has a tough brown skin and a crisp, white flesh. Originally a native to South America, Yuca Root has become an important staple of Africa. Although there are many varieties of Yuca Root, there are only 2 main categories: bitter and sweet. Bitter Yuca Root must be cooked! Used as a thickener in the making of tapioca, grated and sun-dried Yuca Root is called Yuca Root meal.

Baby Bananas
Considered a food staple around the world, there are over 300 varieties of bananas worldwide. Baby Bananas(also called Nino, Ladyfinger or Finger Bananas) are smaller and sweeter than the popular Cavendish banana. Native in the tropical countries of Central and South America, the Caribbean and Mexico, small crops are also grown in California and Florida. Familiar in Latin American, African and Asian cooking, Baby Bananas are amazingly versatile. Shaped like miniature slender bananas, this small, crunchy specialty banana is usually eaten out of hand or sliced raw in fruit salads. Peeled Baby Bananas can also be left whole and gently baked or flambeed with brown sugar, brandy or rum.

Red Banana
Sweeter than a yellow banana with a touch of raspberry flavor, the short and plump Red Banana is easy to distinguish. The slightly pink and creamy flesh within a reddish-purple skin is often used to add flavor and color to many dishes. Similar to the yellow banana, this tropical fruit is imported mostly from Ecuador.Use in fruit compotes and salads or use in baking as you would any yellow banana.

Plantains
Larger and firmer than dessert bananas, Plantains are commonly used as vegetables rather than fruits because of their lower sugar content. Extremely popular in Latin American countries, Plantains are also favored in West Indian and African cooking. Plantains are usually baked or fried and served like a potato. These “cooking bananas” have a mild, squash like flavor and are used in a wide range of savory dishes.

Cactus Pears
Cactus Pears come from several varieties of cactus and are also sometimes called Prickly Pears, Indian Figs, or Tunas. Extremely popular in Mexico and Central and South America, the purple-red and sometimes green prickly skin of the Cactus Pear can be peeled away to expose a soft, ruby-red or golden colored flesh with tiny, edible seeds. Cactus Pears are usually served cold, peeled and sectioned with the seeds and served in fruit salads or they can be sprinkled with brown sugar, lime juice and topped with whipped cream to create a unique dessert.

Mango
The Mango, a native of India and cultivated in Asia for over four thousand years, is grown around the world, including areas of Mexico, California and Florida. Available in a wide range of varieties and shapes (oblong, kidney and round), the skin of the Mango turns yellow, then orange to red upon ripening. The bright yellow to orange flesh is fibrous and contains a large, flat pit. The unripe Green Mango is purposely harvested prematurely and will not color or ripen. This green fruit is used extensively in Southeast Asian and Indian cooking where it is often treated like a vegetable. An important fruit for many tropical countries, the Mango contains enzymes useful for tenderizing meats and also acts as a digestive aid. Both fresh and dried Mango may be added to salads or used in vegetable or poultry dishes.

Coconuts
Although all parts of this fruits are used, only the milk and meat of the Coconut are used as food. Coconut milk makes a nutritious drink and can be used in curry sauces, while Coconut meat can be eaten fresh, dried and used in baking, or pressed (where it is known as copra) and used to make Coconut oil. The fruit of the Coconut palm, Coconuts are grown in Malaysia and parts of South America, India, Hawaii and the Pacific Islands. Coconuts grown in the Dominican Republic usually contain more meat and juice than Coconuts harvested elsewhere.

Strawberry papayas
Once a native to tropical America, Papayas can now be found growing in Brazil, Hawaii, Mexico, Puerto Rico, Florida, and Southern California. Similar to a regular papaya from the outside skin, it differs from a regular papaya in that it has a salmon-red to pink flesh. Also it is sweeter than a regular papaya, with a refreshing flavor with hints of peaches and berries.

SPICES AND MARINADES

South American

Adobo (with and without pepper)
This blend includes salt, granulated garlic, oregano, black pepper and turmeric. It originated in the Philippines, but today it is more commonly associated with Latin American cooking and used to enhance the flavor of chicken, beef, and rice.

Complete Seasoning (Sazon Completa)
Its name says it all. This blend, containing salt, pepper, cumin and other spices, was inspired by the flavor of Latin cooking and by adding it to poultry, fish and meat it will have it ready in seconds for grilling, braising and other preparation methods. It is also a useful ingredient in salads, stews, sauces and vegetables.

Sazon Tropical
Latinos have repeatedly used formulas like this that are family-friendly, appealing to everyone. By rubbing one of these packets to meats, poultry, and fish, the essence of Hispanic flavor will be achieved immediately.

Saffron
This spice has been used in the Mediterranean region since ancient times. This product gives deep orange color and a delicious aroma to many meat and poultry dishes, and is indispensable for good paella and other rice dishes.

Badia Sour Orange Marinade
Badia’s own Sour Orange is made with real Sevillian oranges. It is a very popular marinade for chicken, turkey and all kinds of poultry. Its Latin origin makes it delicious for yucca and plantains dips and it is indispensable for preparing the original “mojito”.

Mojo Marinade
Mojo is a pungent Latin marinating sauce made of onion, garlic, cumin, oregano, salt, black pepper, orange, and lemon juice. In the process of marinating, this liquid ingredient adds flavor by being absorbs over a few hours and makes raw foods tender for preparation. It is typically used in meat, poultry, shellfish and vegetables.

Mexican

Chili Powder
This original Tex-Mex mix is ideal for use in cuisine typical of the Mexican border region. This is recommended for mixing with ground beef and hamburgers, and is also perfect for creating the traditional chili con carne.

Fajita Seasoning
This blend of spices with chili pepper unites the key flavors of Mexican cuisine and will give your fajitas, meats, poultry and fish a distinctive taste. Add half hour before cooking.

Taco Seasoning
This zesty Mexican blend can transform ground beef, steak or even a can of refried beef into a family “fiesta.” Taco seasoning can be also used for party dips and salsas.”

Menudo Mix
Menudo is a delicious and hearty stew that is very popular in Mexico. It combines beef tripe and hominy in a rich broth, and our mix contains the right amount of herbs, chili and spices that will make a perfect dish. You can also use this mix to add flavor to soups and salads.

Chimichurri Sauce
This both tangy and herbaceous sauce is made from garlic, parsley, olive oil, vinegar and herbs. It is traditionally served with the Argentinean “Asado” barbecue and is perfect for grilled meats and sausages. It can also be used as a spread with bread or to add a boost to vegetables, salads and soups.

Caribbean
Jerk Seasoning
Originally from Jamaica, this seasoning has a pungent flavor and irresistible aroma. It brings a special appeal to BBQ meats and fishes that are commonly moistened with garlic and lime juice after being cooked.

Caribbean Heat Habanero Pepper Sauce
The main ingredient of this popular and healthy sauce is the lantern-shaped Habanero, an extremely hot chili. Native to the Caribbean, the Yucutan and the north coast of South America, the Habanero pepper ranges from green to bright orange when ripe.

Tortuga Rum Bar-B-Que Sauce
Flavored with Tortuga Dark Rum, this tangy and naturally smoky combination of spices and seasonings is a delicious complement to ribs, chicken and all meats.

Tortuga Caribbean Spicy Mango Pepper Sauce
This 2004 Scovie “Fiery Foods” winner is a versatile spicy-sweet hot sauce makes an excellent relish or marinade, and is a unique “secret ingredient” to add Caribbean flair to any recipe.

Tortuga Hell-Fire Hot Pepper Sauce
Another Scovie “Fiery Foods” award winner! This premium hot sauce is blended with the hottest Caribbean scotch bonnet peppers available. Ideal zesty companion for meat, fish and poultry dishes.

Tortuga Sweet Heat Caribbean Pepper Sauce
Fiery Caribbean peppers are married to the tropical Carambola fruit producing a “tangy-sweet flavor”. Use as a condiment to bring “sweet heat” to gravies, seafood, poultry and meat dishes.

Tortuga Spicy Seafood Grill Sauce
The fish will be definitely be biting when you add this to your next fish or seafood meal! Use as a baste or marinade for grilling seafood and kebabs, a dip for fish fingers, shrimp, crab cakes and conch fritters.

Latin Food Resources
Melissa’s Fresh & Exotic Produce: www.melissa.com
Badia Spices: www.badiaspices.com
Goya Foods (entrees, spices, sauces, rice and beans): www.goya.com
Schwan’s Home Delivery: www.schwans.com
Caribbean Food Delights: www.caribbeanfooddelights.com
Tortuga Rum and Cakes: www.tortugarums.com

Want to know more about Phil and food? Visit his website at www.supermarketguru.com.

Willing volunteers stepped on stage Saturday at the Hot Pepper Fest and waited for the torture of the Macho Pepper Eating Contest to begin.

One by one they were given paper plates, plastic “spit-up” bags, paper towels and an array of green-, yellow- and even orange-colored peppers.

There were nine total, beginning with the mild green bell pepper and ending with the dreaded habanero.

As it came down to the last several peppers, officials made the contestants suffer just a little more, letting the crowd decide when to allow them to chew and swallow.

“They are to put it in their mouth, one bite, and hold it,” Nancy Miller, a contest official, said to the crowd. “Do not chew it. Do not swallow it. Hold it in your mouth until I say to start chewing.

“Savor the flavor.”

Some bowed out within the first few mild peppers but several of the 17 contestants in the 1 p.m. contest hung in for the duration, persevering despite their red, watery eyes, upset stomachs and scorched mouths.

Diane Presley, 23, the only woman left at the end of the contest, said by the end that after eating so many hot peppers, the habanero was not all that bad.

“Your mouth is already on fire and your stomach is already like, ‘Oh my gosh,’” Ms. Presley said. “What’s one more if you’ve already eaten all of them anyway?”

But it wasn’t easy.

“About the third or fourth pepper I was like, ‘Oh my gosh, I can’t make it. I’m not going to be able to do it.’”

Despite her success, she said she won’t enter again.

But 19-year-old Palestine resident Jody Brown, also one of the last standing, said “it wasn’t bad.”

Another “macho” contestant who made it through, Zach Hopkins, 20, said “it wasn’t hot, just nasty.”

He said the hardest part was swallowing.

Several said they signed up to compete because it sounded like fun.

“Not too many people can eat those peppers, not like that, especially when the crowd says ‘don’t swallow,’” said 22-year-old Dennis Hilton, who was competing for the fourth year in the contest and made it to the end.

Everyone seemed to agree the Scotch bonnet pepper, the second to the last, was the worst.

Large crowds of people gathered for each of the three pepper eating contests that took place throughout the day.

“It’s a really big hit for the city,” said Ms. Miller, the manager of Kroger in Palestine, which sponsors the contest and provides the peppers.

Ms. Miller served as the emcee of the contest, encouraging the crowd to cheer for the contestants.

“It’s fun watching the crowd … and watching these poor people,” she said.

Heather Hrebec, Palestine events and tourism coordinator, said an estimated 6,000 to 7,500 people came out to the all-day festival, which featured more than 125 vendors, live music entertainment and contests.

“It’s been really impressive,” Ms. Hrebec said. “I have heard a lot of people say how much they really love Hot Pepper and look forward to it. It seems that the visitors really enjoy it … It is a very important festival to this community.”

Proceeds from the festival go to the Texas Theater restoration project.

Several blocks of arts and crafts and festival food, including turkey legs, funnel cake and candy apples, were available for festivalgoers.

A Wild West Show with gunfights and trick shooting, antique cars, a quilt show and a “Little Peppers Kids Zone” were also at the festival - as was Uncle Sam.

Striking quite a resemblance to the American icon, F.M. Boggs, of Cushing, decided to come out to the Hot Pepper Fest sporting a handmade red, white and blue hat and an Uncle Sam outfit.

The “home missionary” was out visiting with festivalgoers Saturday.

First-time Hot Pepper festivalgoers Linda and James “Butch” Rowe, of the Lake Tawakoni area, said there seemed to be so much more to do at this event than others they had been to.

“I like the atmosphere of the town,” Rowe said.

Mrs. Rowe said she enjoyed the shopping and all the antiques. They said they will likely come back next year.

Others at the festival said they enjoy seeing friends and neighbors during the annual event.

“I’m having a wonderful time,” Helen Whaley, 34, said while munching on a corn dog.

The Palestine resident said the event is good for the city, bringing residents and visitors downtown.

A former Houston resident who used to drive up just for the Hot Pepper Fest, she said she loves the people.

“You walk down the street, everybody knows you,” she said. “You don’t get that in big cities. That’s why we live here now.”

Megan Middleton covers Gregg and Anderson counties. She can be reached at 903.596.6287. e-mail: news@tylerpaper.com

Salmon cakes:
2 cooked salmon fillets, about 8 oz. each, chopped
½cup each: crumbled corn flakes, chopped red bell pepper
¼cup mayonnaise
1 jalapeno pepper, seeded, deveined, finely chopped
3 green onions, white and some green, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon seafood seasoning blend, such as Old Bay
1/8teaspoon Worcestershire sauce
2 eggs, beaten
½teaspoon salt
Freshly ground pepper
2 tablespoons olive oil

Poblano dressing and greens:
½cup each: mayonnaise, plain yogurt
1 poblano pepper, roasted, seeded, peeled, chopped (see note)
1 clove garlic
Juice of one lime
1/8teaspoon hot red or green pepper sauce
½teaspoon salt
Freshly ground pepper

Mesclun salad mix, optional

For salmon cakes, mix together salmon, corn flakes, bell pepper, mayonnaise, jalapeno, green onions, cilantro, seafood seasoning, Worcestershire sauce, eggs, salt and pepper to taste in a large bowl. Form mixture into 16 patties. Transfer the salmon cakes to a baking pan; cover. Refrigerate until firm, about 1 hour.

Meanwhile, for dressing, combine mayonnaise, yogurt, poblano pepper, garlic, lime juice, hot sauce, salt and pepper to taste in a blender or food processor; puree. Set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Fry the patties in batches, adding additional oil as needed, until browned and cooked through, turning once, about 5 minutes each side. Remove; transfer to paper towel-lined baking pan; cover patties loosely with foil. Arrange greens on four plates; top with cakes. Top with dressing.

Note: Roast the poblano pepper over the flame of a stovetop burner using tongs, charring all sides. Place the roasted pepper in a paper bag to cool before peeling and seeding.

MAKES 4 SERVINGS.