What is useful chili pepper | Women’s magazine “Liza”

Hot chili pep­per melts fat cells, increas­ing the ener­gy con­sump­tion of the body to digest food.

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Secrets of choice

Con­nois­seurs rec­om­mend when buy­ing hot pep­pers to taste it. But do not rush to bite and touch the bro­ken “probe” with your hands. The very rich chili seed oil can cause severe pain. Don’t touch your eyes and nose!
Choose only bright, crispy pep­pers with a dense smooth skin, with­out wrin­kles. Store in a plas­tic bag in the refrig­er­a­tor for up to 2 weeks or in the freez­er for up to 1 year. In sea­son, you can dry the chili for future use: tie a bunch of fresh pep­pers and hang them in a cool, dry place. In win­ter, you can crum­ble into soup or oth­er dish­es.

Read also: Greet­ings from Chile: cook­ing casuela soup

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Benefits of chili pepper

The spici­est thing in chili is the seeds and plates inside. Remove them with a spoon or knife and it will become less spicy. The alka­loid cap­saicin, which stim­u­lates heat recep­tors, gives the hot­ness. Cur­rent­ly, phar­ma­col­o­gists are active­ly study­ing the prop­er­ties of cap­saicin. It is believed that a slight burn­ing sen­sa­tion trains our body, and to over­come dis­com­fort, the brain pro­duces endor­phins — hor­mones of plea­sure. Cap­saicin is capa­ble pre­vent the devel­op­ment of can­cer cells. Med­ical sta­tis­tics show that in regions where chili is added to many dish­es, onco­log­i­cal dis­eases are sev­er­al times less com­mon than in oth­er geo­graph­i­cal areas.

Also Read: 5 Fat Burn­ing Foods

Seven types of chili pepper

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1. Chili poblano. Large pods of medi­um sharp­ness. They are espe­cial­ly good in slow-cooked dish­es, and they give a smoky taste to baked dish­es.
2. Yel­low chilli. More pun­gent than green. Ranked 7th out of 10 on the pun­gency scale.
3. Black chili. One of the most “bit­ing”. It is added to fiery-spicy ketchups, adjikas and sauces.
4. jalapeño “Snub-nosed” medi­um-spicy red and green chilies are very pop­u­lar in Mex­i­can dish­es.
5. Ser­ra­no. A small, bul­let-shaped hot pep­per adds spice to sal­sas and sauces.
6. Green chili. Unripe pods lack fla­vor, but they don’t lack pun­gency! Uni­ver­sal sea­son­ing for meat, fish and veg­eta­bles.
7. Bird eye. Thin sharp-angled pep­per with an extreme­ly spicy taste. Often used in ori­en­tal dish­es.

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