Chili pepper: spicy, healthy, to always keep at home.
Herbaceous plant of South American origin, introduced to Europe by Christopher Columbus immediately after its discovery. Plant with erect stem, lanceolate ovate leaves, solitary white flowers. This plant produces green and indehiscent berries, rich in seeds, which with ripening acquire tend to an intense red color. In chili pepper we find a substance with interesting phytotherapeutic activities, namely capsaicin, the same molecule responsible for its spicy flavor.
Chili pepper: properties
It is above all capsaicin, which is concentrated in the fruits and seeds of the fruit to give digestive, antioxidant, antibacterial, anticancer and slimming properties to hot pepper. Numerous studies have shown the health effects of chili peppers, making it a real ally against diseases, seasonal ailments, allergies, asthma, diabetes.
Many doctors for this reason support the use on the table of this spice with a strong taste and beneficial effects.
Chili oil:
30 gr of whole hot peppers per 1 liter of extra virgin olive oil
(Wear preparation gloves and sanitized containers)
Remove the petiole from the chili peppers and place them in a container, crumbling them with your hands. Pour with the help of a funnel the crumbled chili peppers and oil into a sanitized bottle and let it rest for at least 48 hours.
It is possible to use chili oil for at least 5/6 months, taking care to keep it in a cool and dry place.