Salsa, Dips and Chutney

During the Colonial period, chutneys from India were introduced by the English, slowly spreading throughout Europe over time and being brought to other regions too. Today the sheer variety of salsas available is immense. Whilst different salsas are served in Mexico with tortillas, nachos and other typical Mexican dishes as a dip or as a filling ingredient, in other countries they are used in a much wider variety of ways in other countries. Around this region, it is common to serve them with fish, meat and unsweetened pancakes. The imagination knows virtually no bounds.

What is a salsa made of?

Depending on the country and region, there are all kinds of different recipes for all kinds of different possible uses; these are often kept secret and guarded fiercely. In most cases, a salsa is based on a type of vegetable or fruit with the clear favourite being the tomato. Special spice blends are key for creating flavour. Chili, curry, garlic, onions, ginger and many other herbs and spices are all used in varying dosages and combinations. The different mixtures result in lots of different delicious flavours. The spiciness of different salsas is as varied as their ingredients. Salsas ranging from mild to extremely hot are all available. Any salsa can also be spiced up easily. If you’re not sure, which level of spiciness is right for you, we recommend that you first try a mild heat and season with a little habanero powder of bih jolokia powder from our range to suit your taste. In doing so, you can carefully hone in on your personal preferred degree of spiciness.

Why are hot salsas so highly sought-after?

A salsa’s level of spiciness us usually achieved by adding chili. The chemical capsaicin, composed of five alkaloids, is responsible for this spicy heat. These alkaloids send a signal to the brain through the body’s own functions about the spiciness and the associated pain felt. The brain reacts immediately by releasing endorphins, which act as a pain reliever and can also produce a feeling of euphoria, that may last for a very long term, depending on the type of chili used. This physical feeling of euphoria turns every hot salsa into a real pleasure, in more ways than one.

What can help against the spicy heat?

If you have chosen a salsa that is too hot for you, then you can dilute it by adding finely chopped vegetables or fruits. Make sure that you only mix extra ingredients into the salsa, which you will consume immediately. Otherwise, the product’s shelf life may be reduced if new ingredients are added to the original packaging. If you are already experiencing strong pain, you can alleviate this with fatty meat or oily salad. An alcoholic drink can also help. However, water does not have a long-lasting effect.