Benefits of red chili for the human body
All peppers are native to Mexico and South America. The paprika fruit has been a part of the human diet since about 7500 BC. and are one of the oldest cultures in South America. When Christopher Columbus and his team reached the Caribbean, they were the first Europeans to encounter this vegetable, calling it “pepper,” drawing an analogy with the taste and characteristics of black pepper that other foods lack. Then, along with potatoes and tobacco, the paprika went to Europe. And after that, the Portuguese set out to distribute hot peppers along the Asian trade routes. So this vegetable from a local turned into a world favorite.
The most common hot pepper is chili. And although this name is consonant with the country, it comes from the word "chilli" from the Aztec Nahuatl languages (the territory of modern Mexico) and translates as "red".
The richest country in terms of the diversity of pepper species is Peru, the largest number of peppers is consumed by residents of Bolivia, and the leaders in vegetable cultivation are India and Thailand.
Chili peppers come in different shapes, colors, sizes and pungencies, but they all have that wild burning sensation that they all cause in the mouth, in the eyes and on any other parts of the body that come into contact with chili juice.
Many people think that the hottest part of chili is its grains, but in reality it is a thin, porous white layer inside called the placenta. Bite it and you will feel a real burning sensation.
This burning sensation is caused by a chemical called capsaicin, which is found in tiny glands located in this placenta.
When you eat chili, capsaicin is secreted into your saliva and mixed with the vanilloid receptors in your mouth that make us feel everything.
Why is red pepper useful:
- It contains a large amount of vitamins A, C and group B, as well as magnesium, potassium and iron.
Chili has pain relieving properties and may relieve migraines and headaches.
- Chili prolongs the feeling of fullness and increases metabolism.
- Chili pepper strengthens and cleanses the walls of blood vessels, lowers cholesterol and blood sugar. Improves vision, strengthens bones, removes toxins from the intestines, lowers blood pressure.
Obviously, people in chili are attracted not only by the spicy smell and pungent taste, although these factors can certainly be considered key. However, this pepper is also rich in vitamins A, B, C, PP, iron, beta-carotene, magnesium, potassium and, most importantly, capsaicin, which makes the fruit spicy.
Applying red pepper.
All types of red pepper are actively used in cooking, especially in Latin America and hot Asian countries. The most popular varieties in cooking are yellow, red and green chili, Kashmiri chili, which is considered the most aromatic, and jalapenos, habanero and serrano are very hot varieties. Peppers are dried, ground, pickled, added to fried or baked dishes, smoked, and also added to hot sauces.
The most common hot pepper is chili. And although this name is consonant with the country, it comes from the word "chilli" from the Aztec Nahuatl languages (the territory of modern Mexico) and translates as "red".
The richest country in terms of the diversity of pepper species is Peru, the largest number of peppers is consumed by residents of Bolivia, and the leaders in vegetable cultivation are India and Thailand.
Chili peppers come in different shapes, colors, sizes and pungencies, but they all have that wild burning sensation that they all cause in the mouth, in the eyes and on any other parts of the body that come into contact with chili juice.
Many people think that the hottest part of chili is its grains, but in reality it is a thin, porous white layer inside called the placenta. Bite it and you will feel a real burning sensation.
This burning sensation is caused by a chemical called capsaicin, which is found in tiny glands located in this placenta.
When you eat chili, capsaicin is secreted into your saliva and mixed with the vanilloid receptors in your mouth that make us feel everything.
Why is red pepper useful:
- It contains a large amount of vitamins A, C and group B, as well as magnesium, potassium and iron.
Chili has pain relieving properties and may relieve migraines and headaches.
- Chili prolongs the feeling of fullness and increases metabolism.
- Chili pepper strengthens and cleanses the walls of blood vessels, lowers cholesterol and blood sugar. Improves vision, strengthens bones, removes toxins from the intestines, lowers blood pressure.
Obviously, people in chili are attracted not only by the spicy smell and pungent taste, although these factors can certainly be considered key. However, this pepper is also rich in vitamins A, B, C, PP, iron, beta-carotene, magnesium, potassium and, most importantly, capsaicin, which makes the fruit spicy.
Applying red pepper.
All types of red pepper are actively used in cooking, especially in Latin America and hot Asian countries. The most popular varieties in cooking are yellow, red and green chili, Kashmiri chili, which is considered the most aromatic, and jalapenos, habanero and serrano are very hot varieties. Peppers are dried, ground, pickled, added to fried or baked dishes, smoked, and also added to hot sauces.