If you want to add spice to the food you consume, then the first thing that comes to the mind is the chilies. The chilies, or hot peppers, are popular ingredients and a characteristic feature of cooking especially in the South western regions.
The chilies, prima facie, have no flavor or odor. But the interesting part is that these chilies add the bite to the tongue of the person consuming it. This is possible because of the presence of capsaicinoids that act directly in the mouth’s pain receptors.
Chilies not only that extra bite or spice to a meal. It has some nutritious properties as well that makes it an indispensable tool in the kitchen. Basically, there are two varieties of chilies – the one in green color and the other one in red color. It has been found that the red chilies have more nutritional content than the green variety.
Chilies are a very good source for antioxidants such as Vitamin C and beta carotene. In addition to Vitamin C and beta carotene, it has been found that chilies contain plant pigments and bioflavonoids. One piece of chilies, in raw condition, weighing about 45 grams, contains as much as 105 mg of Vitamin C, which is 100% more the recommended dietary allowance, or RDA, for the vitamin.
Research has revealed that capsaicin present in chilies takes the role of an anticoagulant and helps in preventing blood clots which might otherwise lead to stroke or heart attack.
In this modern age, where people pretend to be more health-conscious and try to avoid taking some kinds of food, there exists a myth that consuming chilies might lead to ulcer or even some digestive problems. The myth is totally unfounded and has no base. The consumption of chilies might cause some rectal irritation for a brief period, but other than that there is no evidence to prove that consuming chilies might lead to ulcer or other digestive problems.
If you are suffering from cold or some sort of allergy, then you can consider eating chilies that would provide you with some temporary relief from sinus congestion or nasal problems.
The seeds and the white rib present inside the chilies is the source for capsaicinoids that add the bite to your tongue. You can consider removing the seeds so that the impact of the bite might be milder.
One point that needs to be borne in mind is that during preparation, you must handle with care. Otherwise your skin and the eyes may feel some sort of irritation for a brief period.