CAPSICUM

I confess to not being much of a foodie but gastronomic delights do interest me as much as most Indians relish them. I also consider myself quite adventurous and am always prepared to try a new dish or even a cuisine for that matter. Not being fussy about dietary preferences has definite advantages, where we can survive under any and every situation. I am sure most of us have heard of some of our friends being so obsessed with Indian food that they prefer to lug crates full of “ready to eat” variety and survive on these and these alone. Vegetarians also are handicapped to an extent as, abroad vegetarian diet generally is a non-red meat diet, that implies chicken and fish are on the menu of the veg, eggs of course do not count at all as non-veg.

By now you must be wondering that “what has capsicum got to do with this”, a la Tina Turner’s what’s love got to do with it? Well it has a lot to do with recipes and for the continental and the Chinese cuisine in particular; this so called veg is a mandatory ingredient in almost every dish. Yes I know that some people simply relish it, but somehow my stomach is not amenable to it at all and practically short of throwing up; it puts me through a lot of discomfort. So I got about checking out as to what is so special about this veg which is referred to as “Simla Mirch” in the vernacular.

It is quite obvious that this is a misnomer with no chilly content in it and the Simla connection appears to be a colonial connection, with the veg itself associated with continental grub of the gora Saab. Simla was their favoured habitat after all. If one was to dwell deeper and check, I am sure my contention would be vindicated as I can’t think of any traditional Indian recipe with capsicum as an ingredient. We Indians have a tradition of healthy foods and every veg has not just nutritional value but is also medicinal. Just take a glimpse at the almanac of traditional veg and you would realise the wisdom of this stratagem. Methi, palak better known as spinach the favourite diet of Popeye, bottle gourd (lauki) or the widely acclaimed bitter gourd, popularly known as Karela all have tremendous benefits. Methi for arthritis, spinach for iron content, karela for diabetes, lauki for thyroid and so on. But capsicum apart from blessing you with the worst kind of burps does nothing else, then why is it still an ingredient in these dishes on the palates of the otherwise gastronomic delights? Well I am looking for answers, if you have any share it with me!

So staying with capsicum, it is indeed a herculean task to cull out the dreaded veg from my soups or continental dishes, which I relish sans this obnoxious weed, borrowing from Hayden’s description of his nemesis; our very own Bhajji. But not having much of a choice, I normally set about picking the capsicum, lest I myself end up being capsized! Yes this exercise is bothersome for me but is actually torturous for the people who choose to break bread with me as it takes inordinately long and I will admit quite irritating for them. But I can’t forego the sheer delight of the aroma of the otherwise mouth-watering dishes, so just too bad, like it or lump it, I bash on regardless. On an odd occasion when I have had to partake a few morsels, it has sorted me out, but that has not proved enough of a deterrent for me to abstain totally from these cuisines.

But I intend to spread this awareness amongst the ignorant masses so that they do not fall prey to this weed. In fact the Wikipedia has some interesting observations, to quote, “The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation in the mouth (and, if not properly digested, in the excretory organs as well) of the unaccustomed eater. Most mammals find this unpleasant; however, birds are unaffected. The secretion of capsaicin is an adaptation to protect the fruit from consumption by mammals while the bright colours attract birds that will spread the seeds.”

So the capsicum types may do a rethink if they do not wish to be clubbed with the feathered species, while I am contemplating whether it would be worthwhile to set up a website to spread this awareness around!

Original Comments:

Ananya (2020-04-01):
"Cap"tivating. I wish you keep hating capsicum so I can keep picking them from your plate!

Bhuppy Sharma (2020-04-02):
Hahaha… Poor Capsicum didn't see it coming amidst COVID free time the writer had….

Pankaj (2020-04-02):
Good one… bit different…. keep going

V Pramod Kumar (2020-04-02):
Well written but I don't subscribe to this view.
A 2014 study results suggest that adding capsaicin to your diet can suppress your appetite. This can lead to a decrease in caloric intake and an increase in weight loss.
Ginger has painkilling properties: research. … Initial studies have shown that the active ingredients in ginger — compounds called gingerols — have a similar structure to capsaicin, the active ingredient of chilli peppers and capsicum, a known pain reliever.

Suresh Yadav (2020-04-02):
Good reading.. Different from the usual Fauji/College anecdotes. The Veg is a must in our kitchen thanks to one of the member being an accustomed patron!!

Abhijat (2020-04-02):
Capsicum Bharat Chhodo!!

Goel NK (2020-04-02):
Very well written…I never knew anyone could detest Shimla Mirch so much…Now dont start hating people born and brought up in Shimla….I am one of them 😉

Sulabh (2020-04-02):
Coping with capsicum could be such a captivating task…never quite realised.
Capacity to capture the detailed analysis in such humour is indeed very pleasing….

Samir Dhaga (2020-04-02):
I can now rest in peace , with the Capsicum off my plate .

Akshaya Handa (2020-04-02):
Haha. One blog, my daughter would love while I dare not show her. Growing up in a traditional vegetarian family, she's picked up the taste of occasional chicken and fish but only the fauji party style cooking. Like the rest of us, vegetables are loved but come a dish with a dash of capsicum and hell breaks loose. An hour to line up the pieces on one side of the plate prior to the first morsel. The patience displayed is matched only by my wife, who's live for the Simla mirch ensures it being available on the dining table every few days. What better way to add spice by the mother daughter duo

Simha (2020-04-02):
Hey! I never knew I had a 'Capsi-Soulmate' out there… What guys don't realise is that it was meant to be a 'Chilli' which went really lazy and bloated full of gas n lost the taste of being a chilli… can't describe the taste now… n on top of all this, when u r force fed, its skin glues itself to ur palate…��

BTW…hope in ur next blog u'll come out with ur experiences with the बिना गुण वाला 'बेगुन' or 'बैंगन'… ��

Bisht (2020-04-02):
Capsicum can be so interesting your article has made so.Away from your regular articles it made a good read.Keep it up.

Sanjay (2020-04-02):
Didn't realise capsicum would have such nuances…… only thing known was Stuffed Capsicum in English Menu and Shimla Mirch ki Shabji

Sheraz Varma (2020-04-02):
This took me by surprise, since I usually am read up on nutrition etc. Is say I've been a fan of raw bell peppers for as long….alas I'll have to clubbed with my airborne ones… But still you've made a very pertinent find …. Wish you a Cap on Sicum

Surbhi (2020-04-02):
A good read & a very different perspective …

CS Prabhakar (2020-04-02):
Well written, now I know why you take so much time to finish your meal. Shimla Mitch is my favourite and shall remain so…

Sofie (2020-04-02):
Well…may be you could check out bell peppers (sans capsaicin) in that case Suyash!

Anjan (2020-04-16):
I wholly soully agree with you Buddy. Where and how did this ingredient enter the Indian palate?!?

KS84Iyer (2022-11-06):
Sir,
Vindicated now we stand, that during your command & in your moments of utter disdain on each of our many snafus, you sir chose to address us ( your youngsters) as 'Kadoos' ( pumpkins) , instead of the notorious Capsicum. Some solace & far palatable for me of all! The other food members of the Offrs' Mess may be not as much! Touche'.