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TŠILLI

Sander Loomets

Pärnu 2013
Lugu sai alguse…ühepajatoidust ja
tšillitaimest….
Tsilli teravuse hindamine

                               Tšilli terav
                                maitse tuleb
                                kapsaitsiinist.
Tuntumad tšilli liigid,
teravus10 palli süsteemis


   Anaheim, 2p.




   Guajilo, 2-4p.
   Cascabel, 4p.




   Pasilla, 5p.




   Ancho, 5p.
   Arbol, 7p.




   Jalapeno, 7p.




   Serrano, 7p.
   Pequin ehk linnupipar, 9p.


 Habareno,
10p.




 Trinidad Moruga Scorpion-
praegusel ajal kõige
põletavam tšillisort
Tšillipipra tervislikkus
   Rohke A- ja C-vitamiini sisaldus
   Flavonoidid tugevndavad immuunsust ehk
    organismi vastupanuvõimet haigustele
   Tšilli langetab insuliinitaset, diabeetikute ehk
    suhkruhaigete ravim
   Tšillis sisalduv kapsaitsiin kiirendab
    ainevahetust ja seedimist
Miks tšilli kõrvetab
   Enesekaitseks väikeste seente ja putukate
    eest, mis võivad seemneid hävitada

Ajalugu ja levik
   Tšilli on pärit Lõuna- ja Kesk-
    Ameerikast
   Algul kasvatati ilutaimena, hiljem
    ravimina, köögiviljana ja vürtsina
   Kõige rohkem sorte kasvatavad
    tänapäeval India ja Mehhiko.
Tšilli kasutamine toiduvalmistamisel
   Lõikamisel kasutada kummikindaid, vältida
    silmade hõõrumist.
   Tšilli seemned ja vaheseinad on teravamad,
    need tasub eemaldada.
   Kanguse jaotamiseks tšilli hakkida peeneks.
   Tšilli on toidu maitse
    esiletooja.
Tšillipipra liikide kasutamine
   Cayenne’i pipar- pulber saadakse Kajenni ehk
    kibedast paprikast. Kasutatakse Tabasco
    kastme, tšillikastme ja karri pulbri
    valmistamiseks.
   Harissa- Tuneesia rahvuslik vürts-
    püree,sisaldab väikeseid punaseid
    vürtspaprikaid, õli, küüslauku,
    koriandrit, münti, köömneid jne.
    Harissat kasutatakse kuskussi
    valmistamisel.
   Tšillipulber- sisaldab vürtspaprikaid,
    musta pipart, vürtsiköömeid, punet,
    nelki, küüslauku.
   Tabasco kaste- valmistamiseks kasutatakse
    purustatud kajenni paprikat, mis kääritatakse
    3 aastat soola sees tammevaatides. Pärast
    seda veel 4 nädalat äädika sees ja seejärel
    vedelik filtreeritakse pudelitesse. Kasutatakse
    Mehhiko toitudes.
Uurimistöö tulemusena selgus, et suure
tõenäosusega oli ühepajatoidus kasutatud tšilli
  Arbol, mida peetakse väga teravaks tšilliks.

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Esitlus, tsilli

  • 2. Lugu sai alguse…ühepajatoidust ja tšillitaimest….
  • 3. Tsilli teravuse hindamine  Tšilli terav maitse tuleb kapsaitsiinist.
  • 4. Tuntumad tšilli liigid, teravus10 palli süsteemis  Anaheim, 2p.  Guajilo, 2-4p.
  • 5. Cascabel, 4p.  Pasilla, 5p.  Ancho, 5p.
  • 6. Arbol, 7p.  Jalapeno, 7p.  Serrano, 7p.
  • 7. Pequin ehk linnupipar, 9p.  Habareno, 10p.  Trinidad Moruga Scorpion- praegusel ajal kõige põletavam tšillisort
  • 8. Tšillipipra tervislikkus  Rohke A- ja C-vitamiini sisaldus  Flavonoidid tugevndavad immuunsust ehk organismi vastupanuvõimet haigustele  Tšilli langetab insuliinitaset, diabeetikute ehk suhkruhaigete ravim  Tšillis sisalduv kapsaitsiin kiirendab ainevahetust ja seedimist
  • 9. Miks tšilli kõrvetab  Enesekaitseks väikeste seente ja putukate eest, mis võivad seemneid hävitada Ajalugu ja levik  Tšilli on pärit Lõuna- ja Kesk- Ameerikast  Algul kasvatati ilutaimena, hiljem ravimina, köögiviljana ja vürtsina  Kõige rohkem sorte kasvatavad tänapäeval India ja Mehhiko.
  • 10. Tšilli kasutamine toiduvalmistamisel  Lõikamisel kasutada kummikindaid, vältida silmade hõõrumist.  Tšilli seemned ja vaheseinad on teravamad, need tasub eemaldada.  Kanguse jaotamiseks tšilli hakkida peeneks.  Tšilli on toidu maitse esiletooja.
  • 11. Tšillipipra liikide kasutamine  Cayenne’i pipar- pulber saadakse Kajenni ehk kibedast paprikast. Kasutatakse Tabasco kastme, tšillikastme ja karri pulbri valmistamiseks.  Harissa- Tuneesia rahvuslik vürts- püree,sisaldab väikeseid punaseid vürtspaprikaid, õli, küüslauku, koriandrit, münti, köömneid jne. Harissat kasutatakse kuskussi valmistamisel.
  • 12. Tšillipulber- sisaldab vürtspaprikaid, musta pipart, vürtsiköömeid, punet, nelki, küüslauku.  Tabasco kaste- valmistamiseks kasutatakse purustatud kajenni paprikat, mis kääritatakse 3 aastat soola sees tammevaatides. Pärast seda veel 4 nädalat äädika sees ja seejärel vedelik filtreeritakse pudelitesse. Kasutatakse Mehhiko toitudes.
  • 13. Uurimistöö tulemusena selgus, et suure tõenäosusega oli ühepajatoidus kasutatud tšilli Arbol, mida peetakse väga teravaks tšilliks.