Establishing Productive Relationships With Your Food Suppliers
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Establishing Productive Relationships With Your Food Suppliers

When you run a restaurant or cafe, there are lots of moving parts you need to keep track of, and your food suppliers, in particular, can be a critical part of your success. This blog is designed to help you have more productive relationships with your food suppliers. There will be posts on choosing the right food suppliers, managing your inventory, communicating with your suppliers, finding ways to save and more. While your staff, your location and your menu are all important, you cannot do anything without the right food suppliers. Whether you need Italian cookies, olive oil or million of other food stuffs, this blog should help you make it all easier.


Productive Relationships With Your Food Suppliers

Can't Stand Spicy Food? Here's How to Still Eat Chilli for Your Health

Brad Mitchelle

Chilli has a load of health benefits. It can help weight loss, make digestion easier, and even works as a healthy form of pain relief. On top of all that, it's packed with vitamin C, so it's great for keeping your immune system healthy.

The only trouble is, for some people, the heat. Not everyone enjoys spicy food, which makes it difficult to eat chilli for its health benefits. In reality, an aversion to spiciness doesn't need to be a reason to miss out on this super-healthy ingredient – you just need to know how to mask the heat a bit. Follow these tips and you'll be enjoying chilli in all your dishes.

Go easy and keep tasting

With so many chilli varieties available, there's a huge range of different heat levels. Even the same type of chilli grown in different conditions can vary a bit, so it's best to take care if you don't like the spiciness.

Your first step should be to add it slowly to your cooking, tasting as you go. Once you start to notice the heat, you can either stop there or add a little more and then tone it down.

Add some creaminess

Creamy flavours are great for taking the edge of spicy dishes. Cream, yoghurt or other dairy work well, as does coconut cream, nut butter, and various plant-based alternatives to dairy.

You can add it in as you cook, or dollop some on top of the finished dish. It's also useful to have some yoghurt or cream on the table, in case you need to tone down the heat further.

Squeeze in some citrus

Citrus juice works really well at counteracting the effect of hot chilli. It's all to do with the acid and the way the two flavours interact when they reach your taste buds. Squeeze in some lemon or lime and taste the difference. You can also use vinegar for the same reason – apple cider vinegar works particularly well.

Increase the flavours

If chilli is one of the main spices in your dish – or the only one – the flavour is going to come through strongly. Create a more complex flavour profile by adding more herbs and spices, and you won't notice the heat so much.

Sweeten things up

Although it doesn't work in every dish, a bit of sweetness is very effective at reducing spicy flavours. Honey, maple syrup, or just plain sugar can all be used to sweeten your food, and it's popular in many forms of Eastern cooking.

For more information on how to use and where to buy chilli, contact a professional.