Chili pepper: The spice with a strong taste that is good for the heart and protects you from ailments
Aromatic plant of the Solanaceae family of the genus Capsicum imported into Europe by Christopher Columbus immediately after its discovery.
Plant with erect stem, lanceolate ovate leaves, solitary white flowers, oblong fruit that goes from green to yellow and then to red. The drug consists of the fruit that contains capsicin, an oily rubefacient substance, and capsaicin, responsible for the burning taste.
There are numerous varieties that differ in color, size and spiciness. The latter is generated by the Capsaicin contained in them and the "Scoville scale" is the scale that defines the amount of spiciness of the various types of chili peppers that exist.
Properties of chili pepper
Some doctors recommend using chili pepper in the kitchen at least 5 times a week in order to strengthen the positive effects related to this spice.
- Low in calories, it consists mainly of water, carotenoids, capsaicin and vitamins.
- Antioxidant, stimulates the vitality of tissues.
- Rich in vitamins that make it a real panacea in fighting seasonal diseases and allergies
- Natural painkiller thanks to the "deceptive" effect that capsaicin has on the brain, which feels a sensation of heat that if prolonged leads to "tire" the nerve endings with a consequent reduction and disappearance of the sensation of pain .
- Gastroprotective, promotes the secretion of gastric juices and facilitates digestion.
- Slimming, as capsiacin improves metabolism, reduces hunger and burns fat.
- Antitumor. Some studies have shown that pepper has antiproliferative abilities for cancer cells and promotes the processing of anticancer and defensive proteins.
- Protects the heart. The habitual use of hot peppers according to some studies seems to reduce the possibility of heart disease and stroke.
- It strengthens the hair bulbs if rubbed on the scalp.
- Aphrodisiac. Thanks to the presence of vitamin E and the stimulating abilities of capsiacin.
Chili pepper in the kitchen
There are those who add it to every dish, especially to pasta to savor the spiciness in the sauces, but also those who prefer it in the simple and exquisite "spaghetti garlic, oil and chilli" or for those who want strong tastes and love to taste it in the classic "pennette all'arrabbiata". The possibilities of use and the recipes in which to add it are endless.
We recommend that you always keep a chili oil ready to add to the sauces even at the last moment. Just keep in a glass jar olive oil and dried chili that we can use every time depending on the need and tastes in our dishes.
Chilli soothing cream:
Chop the hot pepper until it becomes a powder.
Put 3 teaspoons of chili powder in 100ml of moisturizer trying to dissolve the lumps by mixing the mixture well.
Apply to the painful area avoiding contact with the mucous membranes (especially with eyes and private parts) and using gloves.
Chilli hair fortifying compress:
Macerate the hot pepper powder for fifteen days in half a liter of alcohol at 60 °. Strain and use the mixture to rub the scalp at least 2 times a week and possibly leaving it to act without rinsing.
Chili pepper oxygenates the blood and keeps the capillaries elastic. The combination with alcohol will stimulate the scalp by fortifying the roots.