2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Hot peppers represents the fruits of tropical shrubs of the genus Capsicum. The plant is up to 1 meter tall, has a branched stem, white or grayish flowers that have blue-violet spots. Some varieties are so spicy that just touching them causes skin irritation.
History of hot peppers
Hot peppers are unique with their taste and healing properties a gift from nature. Known as chili peppers (Capsicum annuum), hot peppers originate from South America. There is evidence that people in Peru knew and used Chilies as early as 6000 BC Once transported to Europe, the small "fiery" peppers quickly spread to India and Thailand and around the world.
It is interesting that in 1912 the American chemist Wilbur Scoville created a scale on which the hotness coefficient in different varieties of peppers is measured to this day. According to Scoville's test, the hottest peppers in the world are from the Naga and Habanero varieties, which are from Capsicum chinense. The Naga Jolokia pepper or "Ghost Pepper", for example, contains between 85,000 and 75,000 skovil units. For comparison, Peperonchins contain only 100 to 500 units.
This scale was originally developed for medical purposes and investigated the possibility of using capsaicin as an analgesic, against arthritis pain, in diabetic neuropathy and headache. Hot peppers have been cited as the food of the long-lived for centuries. The more capsaicin a variety of pepper contains, the hotter and richer it is in antioxidants. According to experts, capsaicin is a protective agent of pepper from animals, and logically from humans.
When we eat hot peppers, their spicy taste attacks the pain receptors on the tongue. They in turn send a message to the brain. If we eat spicy regularly, the cells become numb. At some point, one gets used to the spiciness and even enjoys it. Nutritionists explain that this is due to endorphins, also called the hormone of happiness, the release of which is caused by peppers. Therefore, eating Chilies makes us happy.
Types of hot peppers
The five domesticated species of hot peppers are: Capsicum Annuum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens and Capsicum baccatum. These are the most common species Chilies, but there are many different varieties.
Composition of hot peppers
Hot peppers are very useful because they contain many vitamins and minerals, proteins and sugars. In 100 g Chilies contains: 0. g protein, 10 mg calcium, 13.2 mg magnesium, 24 mg phosphorus, 76 mg vitamin C, 115 mg vitamin A, vitamin E, B1, B2, B6, iron, potassium, niacin, tryptophan and others. It has been proven that 3 peppers contain as much vitamin C as a kilo of lemons. Capsaicin is the magician who gives hot peppers their unique properties. It helps burn calories quickly and is one of the strongest antioxidants.
Selection and storage of hot peppers
Buy hot peppers that are well-shaped, glossy and firm, feel heavy for their size. Avoid peppers that are soft and wrinkled, have spots and cracks. Store them in the refrigerator to retain their freshness and useful qualities for a long time. They are more durable than sweet peppers - they last a week before they start to change their taste. To do this, put the unwashed peppers in paper bags or just wrap them in paper and store them in the vegetable compartment in the refrigerator. It is not recommended to put hot peppers in plastic bags, because it will get moisturizing, which in turn helps to spoil them faster. After touching hot peppers, wash your hands thoroughly to avoid getting angry.
Hot peppers in cooking
Hot peppers are a typical vegetable that is present on almost every Bulgarian table. They can be eaten raw or placed in various dishes. Hot peppers add flavor to dishes. Very often used in dishes with meat, soups and vegetable dishes. Crushed hot peppers make hot red pepper, which is a great alternative to fresh peppers. Traditionally, hot peppers are canned alone or with other vegetables, thus being available in the winter.
Benefits of hot peppers
That hot peppers are one of the most useful gifts of nature has already been scientifically proven. The more capsaicin a variety of pepper contains, the hotter and richer it is in antioxidants. Capsaicin is a powerful antioxidant with a wide range of benefits to human health. Two teaspoons of red Chilies provide about 6% of the body's daily need for vitamin C and more than 10% of vitamin A.
According to research, the natural components contained in red hot peppers, which give them flavor, kill cancer cells, protect the body from sinus infections. They are an anti-inflammatory element and take care of calming the stomach. In the daily consumption of Chilies calms breathing and reduces pain, if any. It has also been proven that hot peppers reduce body fat and help to lose weight.
Chili peppers are proving to be an effective means of combating excess weight. It has been proven that eating a teaspoon of very hot red pepper after each meal burns 15 calories. Their slimming effect is due to the fact that they make us sweat, increase metabolism and melt fat. In fact, hotness "oxidizes" whole layers of fat.
Capsaicin in hot peppers is a unique substance and has the ability to cause prostate cancer cells to commit suicide, stop joint pain and reduce nerve tumor fibers in the brain. Discovering the positive effects of capsaicin may help find a cure for prostate cancer. Hot peppers and other spicy foods can have a positive effect on blood pressure. When eating Chilies our glands receive signals and begin to secrete endorphins, known as hormones of happiness and pleasure.
Consumption of hot peppers helps reduce the risk of hyperinsulinemia (high levels of insulin in the blood) or a disorder associated with type 2 diabetes. Capsaicin in hot peppers not only reduces pain, but its spicy taste simulates the secretion that helps clear blockages. nose and lungs. It is an effective means of relieving osteoporotic pain, has a relieving effect on pain caused by diabetic neuropathy and psoriasis. Hot peppers have been considered a powerful aphrodisiac for centuries. Lycopene and capsaicin have anti-cancer effects and are anti-aging agents.
Harm from hot peppers
As useful as hot peppers are with their consumption, it is not recommended to overdo it. The spice in our menu should be well dosed. Hot peppers are not recommended for people with damaged stomach, intestines, liver and kidneys, as well as for people suffering from cardiovascular disease. The scorching taste of hot peppers can become a problem for those of us who have cholecystitis, gastritis, colitis, peptic ulcer disease, pancreatic problems. Spicy often causes impaired function of the stomach and intestines. As a result, pain occurs, and sometimes even bleeding.
Even gastroenterologists disagree on whether hot peppers are useful or harmful. Although spicy irritates the stomach and is contraindicated in ulcers, there is evidence that thanks to hot peppers, some people are able to cure their ulcer. This is probably due to the stimulation of mucus secretion in the stomach, which creates a protective layer on the gastric mucosa.
