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Time Business News
01-08-2025
- Health
- Time Business News
Cayenne Pepper and Olive Oil: A Powerful Culinary and Wellness Combination
The marriage of cayenne pepper and olive oil represents one of the most dynamic duos in both culinary traditions and natural wellness practices. This fiery partnership brings together the Mediterranean's liquid gold with the Americas' spiciest gift, creating a combination that has captivated taste buds and health enthusiasts for centuries. Olive Oil: The Mediterranean Marvel Extra virgin Greek olive oil serves as more than just a cooking medium. Rich in monounsaturated fats, vitamin E, and powerful antioxidants like oleocanthal, olive oil provides a smooth, flavorful base that complements rather than competes with other ingredients. Its low acidity and high smoke point make it ideal for various cooking applications while preserving nutritional integrity. Cayenne Pepper: The Fiery Healer Derived from dried and ground Capsicum annuum peppers, cayenne pepper brings intense heat measured at 30,000 to 50,000 Scoville Heat Units. Beyond its culinary impact, cayenne contains capsaicin, the compound responsible for both its heat and many of its purported health benefits. The combination of cayenne pepper and olive oil creates a versatile infusion that enhances countless dishes. When cayenne's sharp, immediate heat meets olive oil's rich, fruity notes, the result is a complex flavor profile that adds depth without overwhelming delicate ingredients. Infused Oils and Marinades Creating cayenne-infused olive oil involves gently heating olive oil with cayenne pepper, allowing the capsaicin to dissolve into the fat. This process creates a shelf-stable condiment perfect for drizzling over pizza, pasta, or grilled vegetables. The oil carries the heat more evenly than dry cayenne, providing consistent spicing throughout dishes. Cooking Techniques Professional chefs often begin dishes by heating olive oil with a pinch of cayenne, creating an aromatic base that infuses the entire preparation. This technique works particularly well in Mediterranean and Latin American cuisines, where the combination appears in everything from Spanish patatas bravas to Mexican salsas. Traditional medicine systems have long recognized the potential benefits of combining these ingredients. While scientific research continues to explore these claims, several areas show promise. Metabolic Support Capsaicin may temporarily boost metabolism through thermogenesis, while olive oil's healthy fats support overall metabolic function. Together, they might contribute to satiety and energy balance, though individual responses vary significantly. Cardiovascular Considerations Olive oil's monounsaturated fats have been associated with heart health benefits in numerous studies. Some research suggests capsaicin might influence circulation and blood pressure, though more research is needed to establish definitive benefits. Digestive Applications Both ingredients have been traditionally used to support digestive health. Olive oil may aid in nutrient absorption, while cayenne has been used in folk medicine to stimulate digestion, though sensitive individuals should approach with caution. Basic Infused Oil Recipe Combine one cup of high-quality extra virgin olive oil with one teaspoon of cayenne pepper in a small saucepan. Heat gently over low temperature for 10-15 minutes, ensuring the oil never smokes. Strain through fine mesh or cheesecloth and store in a dark glass bottle for up to three months. Adjustment for Heat Tolerance Start with smaller amounts of cayenne and gradually increase to preferred heat levels. Remember that capsaicin concentrates over time, so infused oils may become spicier during storage. While generally safe for most people, this combination requires mindful consumption. Cayenne can irritate sensitive digestive systems, and those with gastroesophageal reflux or ulcers should consult healthcare providers before regular consumption. Additionally, capsaicin can cause skin and eye irritation during preparation. The quality of olive oil matters significantly. Choose reputable brands with recent harvest dates and proper storage to ensure maximum flavor and potential benefits while avoiding rancid oils that could cause digestive upset. This combination reflects the global exchange of ingredients that defines modern cuisine. While olive oil anchored Mediterranean cooking for millennia, cayenne peppers arrived from the Americas following Columbus's voyages. Their union represents the beautiful fusion that occurs when culinary traditions meet and merge. From the spicy olive oils of southern Italy to the pepper-infused cooking oils of Latin America, different cultures have developed unique approaches to this combination, each reflecting local tastes and traditions. Properly prepared cayenne-infused olive oil can last three to six months when stored in cool, dark conditions. Dark glass bottles protect against light degradation, while tight seals prevent oxidation. Always check for signs of rancidity, including off odors or flavors, before use. The partnership between cayenne pepper and olive oil demonstrates how simple ingredients can create complex, satisfying flavors while potentially supporting wellness goals. Whether used as a finishing oil for fresh vegetables, a base for marinades, or a condiment for artisanal breads, this combination offers both culinary excitement and traditional wellness applications. As with any dietary change, moderation and attention to individual tolerance levels ensure the best experience. The fiery marriage of cayenne and olive oil continues to inspire cooks and health enthusiasts alike, proving that sometimes the most powerful combinations come from the simplest ingredients. Source: Olive Oil, Lemon Juice, and Cayenne Pepper: Benefits and Uses TIME BUSINESS NEWS
The Hindu
27-05-2025
- Science
- The Hindu
Study finds stingless bees increase crop yield, quality
GUWAHATI A new study has shown that stingless bees, which produce a high-value honey with a distinct flavour, can increase the yield and quality of crops. Researchers from Nagaland University's Department of Entomology identified Tetragonula iridipennis and Lepidotrigona arcifera, two species of stingless bees, as the most efficient among 11 insect varieties recorded foraging on chilli booms in the open 'under low hill conditions'. The yield and quality of chilli and other crops increased several times when these stingless bees were introduced as pollinators under greenhouse conditions, the study published in the latest issue of the International Journal of Farm Sciences said. Entomologists Avinash Chauhan and Imtinaro L. of the university based in Nagaland's Lumami are the authors of the study. Their research over 10 years also yielded methods to minimise losses while rearing stingless bees for quality honey production free from impurities. 'Stingless bees can be used for pollination without fear of being stung. They are known for their popular medicinal honey and pollination potential, which paves the way formulation of crop pollination calendars to benefit all stakeholders. The honey produced by the bees during the experiments also provided extra income besides good crop production,' Dr Chauhan said. Of the 11 insect species observed on chilli crops 'grown as per good agricultural practices', syrphid flies, houseflies, and stingless bees were found to have foraged the most. The yield and quality parameters under different modes of pollination revealed that bees were superior pollinators. The researchers found that the fruit set in stingless bee-pollinated king chilli (Capsicum chinense) increased to 29.46% over the non-pollinated crop (21% yield). Similarly, the fruit set in chilli (Capsicum annuum) increased by 7.42% over the non-pollinated crop. The seed weight, an indicator of viability or germination, also increased by 60.47% when pollinated by the stingless bees. 'We are now working to improve the beekeeping rearing techniques and promote scientific beekeeping with honey bees and stingless bees for better honey production and pollination of crops. The focus is also to raise awareness among the people for the conservation of other wild honey bees and pollinators,' Dr Chauhan said. The other crops used for the stingless bee pollination test included cucumber, ash gourd, watermelon, tomato, pumpkin, brinjal, and dragon fruit. The potential of these bees as pollinators for fruits such as mango, guava, gooseberry, and Indian jujube was also observed and recorded. Stingless bees are reported primarily from the northeastern, eastern, and southern Indian States. In the northeast, these bees are reared traditionally in homestead apiaries.
India Today
26-05-2025
- Science
- India Today
Stingless bees can increase crop yields by 29%, shows Nagaland University research
In a first-of-its-kind initiative, researchers at Nagaland University have been able to demonstrate how stingless bees can boost crop output and quality through pollination -- without the stinging to the research, fruit set in king chilli increased to 29.46% from 21% with these bees as the the common chilli (Capsicum annuum), fruit development in healthy condition increased by nearly 8%, and seed weight, an indicator of enhanced germination, increased by over 60%.advertisementThe team, led by Dr Avinash Chauhan, All India Coordinated Research Project (AICRP) on Honeybees & Pollinators' Principal Investigator, discovered that the two species of stingless bees, namely Tetragonula iridipennis and Lepidotrigona arcifera, not only improved fruit production but also improved seed viability in chilli and king IS THIS RESEARCH IMPORTANT? Dr Chauhan further stated that this technique is meant to fill the gap of pollination in crops, especially where honeybee use is emphasised the need to preserve other pollinators like Apis dorsata, Apis florea, halictid and syrphid bees. Honey being extracted from stingless bees as part of a study conducted by Nagaland University advertisement"The last 7 to 10 years of research gave us strong results. We not only had more crop yields, but the honey from these bees also generated extra income," Dr Chauhan added."We're working on improving beekeeping practices and promoting awareness regarding the conservation of wild pollinators," he crops on which the research was carried out are cucumber, watermelon, citrus, tomato, brinjal, and dragon isolated and duplicated stingless bee colonies from forest areas native to them into scientific hives and then these hives were planted in open fields as well as greenhouses. ABOUT STINGLESS BEESStingless bees are widespread in the North East, South and Eastern parts of India. Scientific domestication of stingless bees has been done in Nagaland and subsequently extended to Meghalaya and Arunachal research is an important step towards sustainable agriculture and conservation of pollinators. Future research will further explore the pharmaceutical value of stingless bee honey and examine other lesser-researched crops like passion fruit and chow chow.
