Using the capsaicin from food for its benefits can be a tradition in many countries, a gesture of friendship, or a practical measure to get by. In India, capsaicin is traditionally applied on door mats, wet floors and cooking pots. Moroccan menus have fish cooked in a variety of ways, with accompaniments of lemon and pistachio.waiters at a favorite restaurant prepare spectacular fish and soufflé dishes. In Tijuana, fish sold in a fish market is surrounded by crowdsourced from patrons.
Capsaicin has been used in food for centuries. Besides being a natural cooler, it also gives food the distinctive flavor that people love. The edibility of capsaicin is limited only by our imagination.
- Edible gold consists of highly purified gold metal brought down from the mountains. This comes 99.99 percent pure, and is used in art therapy and jewelry. Most people are unaware of its applications outside the realm of precious metal. The Most expensive edible gold ever weighs 20.000 kilo-dollars. It was bought by mistake from a booth ofuctionists( Gypsies). The Gypsies were unemployment-opausal women from the Dust Bowl regions of the U.S.A. In the 20th century, Gypsies were deported from Europe to Jalisco, Mexico. They settled in southern Texas, and to the surprise of the Northern Mexican food elite, they assimilated into the Mexican nation as part of its large non-European impacted population.
- The Canadian restaurant is far from typical Mexican food, but it does help display the country’s multiculturalism. Just as with restaurants in the U.S., the national cuisine of Mexico is influenced by the traditional Mexican ingredients, and Mexican chefs have developed a style that combines the flavors of traditional Mexican food with those of other countries. This has led to the amazing proliferation of flavors and food styles throughout Mexico and Central America.
- Unlike their traditional counterparts, many non-Jamaican cooks incorporate components of Caribbean and other different cultures into their authentic Mexican recipes. This not only influences the flavors, but also the color and other physical characteristics of the food, and it is known as paella Mexicana, or half-Mexican rice dish.
Red rice is also widely used. Costa Rican and Caribbean recipes make heavy use of agave, dog taro, and corn. In fact, many of the curries and chutneys recall heavily Caribbean and Mexican influences.
When you sample Jamaican food, you’ll experience a mix of flavors and textures that have been influenced by the countries of the Caribbean, Mexico, and the Spice Islands, among others. You’ll also discover original flavors and ingredients that are making the Jamaican cuisine more and more unique, as well as traditional dishes that are made with imported ingredients.
The prevalence of curry in Jamaica is another clue as to the country’s curry roots. Others might also discover the impact of Indian spice imports in their Jamaican meals. Like many Asian countries, including India, Indonesia, Malaysia, and Thailand, Jamaica has an estimated 20-40% of the population as “curry eaters.”
These immigrants have also opened a wealth of seasoning recipes that have added to the unique flavors of traditional and modern Jamaican foods. Like the curry chicken and curry goat that are increasingly popular in the U.S., these diverse spices are essential to many African, Asian, and domestic Caribbean foods.
So, if you have been to Jamaica and had a chance to enjoy a bite of its colorful and rich cuisine, you’ll leave with many exciting impressions. But for a little something more local, you can give a taste of Jamaica’s food to friends and family members, or for that matter anyone who has ever visited the island. For that matter, a two-gram serving of fish and chips could do wonders for you.