Tabasco (Capsicum Annuum) is a small, 2-3 centimeter paprika that hides a real volcano of taste and health. Comes from tropical areas of Central and South America, First of all, from Mexico, where it was already grown by pre -Columbian civilizations. However, it gained worldwide fame in the 19th century thanks to the island of Avery in Louisiana, the cradle of the famous Tabasco® sauce. An interesting fact is the process of its production, in which peppers ferment in oak barrels for up to three years, thanks to which they gain a characteristic, deep taste.
Tabasco peppers change color during ripening – from green, to yellow to bright red. Its taste is a complex symphony: spicy, with a slight bitterness, broken by fruit and woody notes that give dishes exceptional depth. On the scale of Scoville, measuring the sharpness of peppers, Tabasco is at the level of 30,000-50,000 SHU (Scoville Heat Units), which means that it is much more spicy than Jalapeño (2 500-8,000 SHU), but does not match the extreme Habanero (100,000-350,000 SHU). The name “Tabasco” comes from the Nahuatl language, used by the Aztecs, and means “a place where the Earth is moist”, which perfectly reflects the tropical, swampy areas from which it comes.
The secret of Tabasco peppers is capsaicin – a chemical responsible for its burning nature, but also for surprising health properties. Research from the University of Wyoming from 2015 has shown that capsaicin activates the TRPV1 receptor in cells, By triggering the influx of calcium, which stimulates enzymes that improve the expansion of blood vessels and supports lipolysis, i.e. fat breakdown, promoting weight reduction. In addition, capsaicin acts on intestinal microbiota, increasing the variety of bacteria and the production of short -chain fatty acids such as butyl acid. This compound, produced by intestinal bacteria, strengthens the intestinal barrier, reduces inflammation and supports the metabolism of sugars and fats, which translates into better metabolic and heart health.
In terms of diabetes, the results are promising, but ambiguous: study studies in
In 2017, Agric Food Chemistry showed that capsaicin improves glucose metabolism in type 2 diabetes miceand the test results published in the “International System for Agricultural Science and Technology” indicated a decrease in glucose after a meal in women with pregnancy diabetes. However, the meta -analysis of scientists from ISFAHAN University of Medical Sciences in Iran, (2021) did not confirm unambiguous benefits for the level of insulin in a wider population. Further research is needed in this matter.
Tabasco is also an ally of the heart. Systematic review from Sapienz University in Rome (2022) showed, that regular consumption of acute peppers reduces the risk of death for cardiovascular causes, thanks to the support of Akkermansia bacteria, which improve glucose homeostasis and reduce inflammation. Although the direct effect on blood pressure is not clear, the benefits of improving metabolic and vascular functions. Tabasco also provides vitamins and antioxidants that strengthen the immune system and delay aging. However, caution is crucial – excess capsaicin can irritate the stomach, especially in people with a sensitive digestive system.
Fresh or dried Tabasco peppers add expressiveness to Mexican salsom, marinades to meats or scrambled eggs, without burdening dishes with excess calories. Dried Tabasco releases subtle fruit and wood notes that give dishes depth, especially in smoked or baked dishes. A few drops of Tabasco® sauce can liven up tacos, guacamole or soups, introducing a cream to the kitchen. In molecular kitchen, Tabasco is valued as a natural accent of focus, which harmonizes with sophisticated flavors. Try adding it to salad dressings or seafood marinades – the effect will surprise even the most demanding palates.
All you need is 1-2 peppers or a spoon of sauce a day to enjoy its qualities without the risk of stomach irritation. However, people with reflux, ulcers or irritable bowel syndrome should consult a dietitian to avoid discomfort. This is also warned by scientists from the University of Miami, who in 2023 described rare cases of heart ischemia in people who use capsaicin in high doses.
Sources: Teragota.pl, Pubmed
