Chili peppers are one of the most controversial ingredients in cooking. Someone can’t live without him, and someone will promise at least once in his life to try. From the point of view of the benefits and chemical composition of the product, pepper is a real storehouse of useful nutrients that must necessarily be in the diet of a healthy person. Meanwhile, there are a number of contraindications to the use of chili. Is pepper so useful, can it radically affect health and who definitely should not get involved in a spicy product?
Varieties of ingredient
Consider the most common types of pepper, the main scope and features of taste.
It is painted in a bright yellow tint. It gives a burning (medium) sweetish taste and rich aroma. Used to prepare sauces for meat and fish dishes. It is this variety that is most often dried. Pepper becomes darker and is added to the famous mole negro sauce.
Unripe form of traditional red pepper. The taste and pungency of red and green peppers is almost identical. A significant difference lies in the vitamin composition. Unformed green fruit does not have time to get the necessary amount of vitamins and minerals, therefore, in terms of benefits, inferior to red chili.
The name is due to territorial affiliation. Peppers are grown in the Indian state of Kashmir. This variety is called the most fragrant and soft of all known. Indeed, Kashmiri pepper is not hot, but sweet-hot. Even the most boring dish diversifies spicy taste. Engaging in the multifaceted world of spices? Start with Kashmir pepper.
Traditional red pepper
It is this chili that we see daily on the shelves of supermarkets and introduce into culinary experiments. The main rule for eating red chili is to remove the seeds. An unpleasant bitterness is concentrated in them, and they have an unpleasant property of sticking to tooth enamel. Pepper is not only consumed fresh: it is dried whole, crushed into flakes, and ground into powder.
Pickled / Canned Chili
It is sold in cans and, unfortunately, rarely attracts the attention of consumers. A piquant accent of pepper will perfectly play in vegetable stews, baked or stewed vegetables. Pickled or canned chili can radically alter any sauce.
Marinade can be overly spicy and chemical. Manufacturers do not always care about the quality of their products, so check the composition and rinse the pepper before serving. So you wash off the top layer of the marinade and get rid of excess acid.
One of the most burning varieties of pepper in the world. There is a special scale that determines the hotness and severity of peppers. It is called the Scovilla scale. In 1912, Wilbur Scoville (a pharmacist) was the first to decide on measuring the hotness of all varieties of pepper and create a special hierarchical table. In this hierarchy, the habanero occupies one of the places of honor with a mark of 35 0000 units. The taste of habanero traced light fruity notes. Unlike other peppers, habanero must be removed from the dish before serving. For a short period of time, chilli will give food the necessary burning palette, so save guests and remove the ingredient in time.
Mexican pepper has become synonymous with the word "explosion" in mass food culture. He has a strong green skin, enough, but not prohibitively, burning. Fans of savory dishes prefer to stuff jalapenos, bake in the oven, preserve, add to sauces and soups.
Poblano (Ancho / Mulato)
The taste of blanched is very reminiscent of slightly spicy prunes. Fresh blanched sold in 2 states:
- green (unripe, with tubercles on the skin);
- red (ripe, with a smooth and soft skin texture).
Use chili blanc for mole sauces and as a separate dish (stuffed pepper).
These are dried jalapenos that have been smoked. Chipotle canned in a spicy sauce (adobo sauce based on Mexican herbs and spices), which adds notes of smoke, tobacco and even dark chocolate to the pepper.
A burning variety of chili located in Mexico. Culinary specialists work with serrano gloves, using the minimum dose of the ingredient. According to the already known Scoville scale, the severity of different types of serrano varies from 10 to 23 thousand. For comparison: Bulgarian pepper on the Scovilla scale is measured at 0 units. The local Mexican people add serrano to fresh tomato sauces and consider chili the main component of traditional local cuisine.
The benefit is determined by the amount of chili you consume per day. Be guided by your own feelings and do not consume a large amount of pepper per day. If there are contraindications, it is necessary to completely exclude the ingredient from the diet.
How moderate use of pepper will affect the body:
- Improving appetite.
- Normalization of the digestive system, "restart" and the acceleration of metabolism.
- Beneficial effect on liver function and brain activity.
- Helping the body fight colds, asthma, epilepsy, atherosclerosis, and hepatitis.
- Normalization of sleep and prevention of insomnia.
- Slowing the growth of cancers (both evil and benign).
- Increased stress tolerance and increased pain threshold due to endorphin production.
- Improving blood circulation.
- Strengthening the protective function of the immune system.
- Prevention of the development of diabetes.
Chemical composition of the product
|Calorie content||40 kcal|
|Alimentary fiber||1.5 g|
|Alpha Carotene (A)||23|
|Beta Caroti (A)||0,671|
|Pantothenic Acid (B5)||0,061|
|Folic Acid (B9)||23|
|Ascorbic acid (C)||245|
Use of ingredient in cosmetology
In cosmetology, a special extract is used, which is isolated from pepper pulp and peel. The extract maintains a balance of vitamins / nutrients and will be useful not only for our digestion, but also for beauty.
Pepper extract has a beneficial effect on local microcirculation (accelerates it), heats the skin, dilates blood vessels. The ingredient starts the process of splitting fat cells and enhances local metabolism. Applying special means with pepper to problem areas of the body will help to cope with cellulite, excess body fat. The warming effect of chili helps with joint pain, a decrease in skin elasticity and a feeling of heaviness in the legs.
Remember: to completely remove physical imperfections can only be enhanced sports and a rational balance between energy consumed and consumed. Chile will help accelerate the process so that the results please and motivate you to new achievements. As the only possible remedy in the fight against problem areas, pepper will be ineffective.
We shift the emphasis of the benefits of chili from the body to the hair. Pepper is able to stimulate the scalp, growth, hair strengthening. The ingredient prevents dandruff, hair loss, weakening of the structure of the hair follicle. Pepper will help in the fight against excessive oily scalp and additionally saturates the dermis with useful active substances. The main thing is not to overdo it with pepper. Sensitive scalp can react with a rash, worsening condition and additional loss of hair. To avoid irritation, go through a survey with a trichologist and coordinate with him the rationality of using pepper.
Use of ingredient in cooking
Pepper is one of the most common spices in the world. It is used in raw, crushed or flaked form. Whole fruits are canned, pickled, stuffed with meat / fish / vegetable filling and baked whole in the oven. Chile perfectly diversifies salads, main dishes, soups, cheese plates, bakery products and alcohol. The introduction of chili into desserts and sweet dishes is gaining popularity. The closest example to our culinary practice is black chocolate with pepper.
Peel the seeds. They create the notorious pepper fever and make you rush from one glass of ice water to another. Do not be afraid that peeled peppers will lose their piquancy and pungency. On the contrary - you will feel the most open and organic taste palette.
Spaghetti with Garlic, Butter and Chili Recipe
We will need:
- spaghetti - 500 g;
- garlic - 8 cloves;
- chili pepper - 2 pcs;
- greens to taste - 50 g;
- olive oil - 100 ml;
- lemon - ½ fruit;
- salt and pepper to taste.
Boil spaghetti to al dente. 5 minutes before the pasta is cooked, heat the pan. Finely chop the garlic or crush with a special device, chop the chili peppers to large chips. Pour olive oil onto a hot surface, fry the garlic and chili. Once the garlic has become soft and pliable, remove from heat. Add chopped greens to the pepper-garlic mixture and mix thoroughly.
Drain the pan from which the spaghetti was cooked and pour the pasta into a pan with spicy sauce. Put the pan over low heat again and simmer the contents for several minutes. Add lemon juice to the pan, salt and pepper, stirring the dish thoroughly until cooked.
This is one of the most dietary pasta options. The dish is perfect for breakfast or lunch. Serve pasta immediately with light vegetable salad.
Guacamole is a traditional dish of Mexican culinary tradition. Can be used as a snack or sauce. To get a bright rich flavor of guacamole, you need to pay special attention to the ingredients. They must be fresh, quality and ripe. Green chili or a ripe avocado can easily turn a dish from a savory snack into a bitter inedible porridge.
We will need:
- chili pepper - 1 pc;
- avocado - 3 pcs;
- tomatoes - 2 pcs;
- onions - 1 head;
- cilantro - 1 bunch;
- lime / lemon - 1 pc;
- garlic - 1 clove.
The secret of cooking (1): to maintain the consistency and color of the dish, you need to add a few tablespoons of lemon or lime juice.
Peel the tomatoes from the skins. To do this, place the tomatoes in boiling water for a few seconds. The peel will become soft, supple and easily peeled off the scalded vegetable with a knife. Finely chop the peeled tomatoes, chili peppers (after removing the seeds), garlic, onions and cilantro. Using a blender or mortar, you need to turn the ingredients into a homogeneous mass of green tint. Add lime or lemon juice, 1-2 tablespoons of ice water to the prepared mixture, lightly salt and mix again.
Remove the bone from the avocado, peel off the thin peel and finely chop into small cubes. Insert the avocado into the vegetable mixture, mash the avocado and “beat” into the mixture.
The secret of cooking (2): the consistency of the dish depends on your preference. If you knead the mixture with a fork, you get an appetizer with whole slices of some ingredients, if you use a blender, we get a real liquid sauce.
Serve immediately after cooking (or store for several days in the refrigerator) with chips, bread rolls or your favorite type of bread.
Contraindications and possible harm to the ingredient
The use of chili should be approached as responsibly as possible. If pepper gets on the damaged mucous membrane (wounds in the mouth, microcracks on the lips), it will cause severe pain and burning. To get rid of unpleasant sensations, you will have to try and kill a lot of time (the degree of burning depends on the type of pepper).
Methods of applying ice, drinking cold liquid or milk work. But the best way to deal with such consequences is a warning. If you are not sure of your own safety, refuse to use chili.
Pepper is not allowed to be introduced into the diet for patients with pathologies of the gastrointestinal tract. Pepper will become an irritant that will throw work to already exhausted organs. Patients complain that peppers provoke bouts of heartburn, constipation, diarrhea, vomiting, or nausea.
Chili is an ingredient that is available only to healthy people and only in small quantities. Thrill-seekers should understand that excessive consumption of such an active product will sooner or later lead to impaired gastrointestinal tract functionality. Take care of your health and always think over the consequences in advance. Approach the issue of consumption sensibly and rationally in order to preserve your health and not get an overly burning and thrilling experience from a meal.