Hot chili pepper melts fat cells, increasing the energy consumption of the body to digest food.
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.
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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.
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Seven types of chili pepper
- Chili poblano. Large pods of medium sharpness. They are especially good in slow-cooked dishes, and they give a smoky taste to baked dishes.
- Yellow chilli. More pungent than green. Ranked 7th out of 10 on the pungency scale.
- Black chili. One of the most “biting”. It is added to fiery-spicy ketchups, adjikas and sauces.
- jalapeño “Snub-nosed” medium-spicy red and green chilies are very popular in Mexican dishes.
- Serrano. A small, bullet-shaped hot pepper adds spice to salsas and sauces.
- Green chili. Unripe pods lack flavor, but they don’t lack pungency! Universal seasoning for meat, fish and vegetables.
- Bird eye. Thin sharp-angled pepper with an extremely spicy taste. Often used in oriental dishes.
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The opinion of the editors may not coincide with the opinion of the author of the article.