Did you know that the humble chilli pepper, has long been known as a good meal, now called a "super food".
Most people either love or hate chili with their distinctive burning sensation, as is even the slightest taste of the palate feel it on fire.
First cultivated in South and Central America 5,000 years ago, the little chili peppers spicy hot variety of capsicum peppers.
The culprit for triggering the volcanic emotionsHeat is the chemical capsaicin (8-methyl-N-vanillyl-6-nonenamide), but that's a small price for the excellent health properties, you can get paid to eat regularly from them.
We always say that "good food good health" should all have the goal, and that "we are what we eat ', then by going into your diet just you and your well-being can benefit from it.
Chillies were often used to keep a clear head, and if Curry is in a nose like a make eatingswelling.
Fresh are best, and high in two major immune system booster - Vitamin A and C, some B vitamins and vitamin E, a fat-soluble vitamin as an antioxidant.
The hottest chilli of course, include most of capsaicin and have the greatest therapeutic effect. Everybody's portfolio is different, so it's ok to ask what a person may be far too hot for one another, so you sure that you know that your families and your own tolerance levels.
Capsaicin - Partvanillyl the family is produced in the glands at the stem end of pepper.
The hottest parts of the chilli seeds and white pith, then remove them if you do not want your dish to be too hot.
Studies have shown that capsaicin, the incredible heat that is created may also reduce numb pain, inflammation and kill harmful microorganisms.
Research is conducted to investigate the analgesic properties of chilli at Kings College London, and how to remove capsaicinfind the effect of TNF-alpha - an inflammatory substances in the body - with the hope for the treatment of arthritis will be developed from this.
They say, kill the pain of chilli plants by increasing the pain-relieving endorphins.
The scientists also say that probably the reason why many countries are far from cold, the food, very hot and spicy food, because capsaicin kill bacteria and fungi.
Recent studies in Taiwan found that the level of capsaicin in a typical Thai orIndian diet can increase the rate of metabolism to prevent the formation of fat cells.
The heat of chilli is measured on the Scoville scale - shu - which indicates how much capsaicin is contained. 0 means no heat and the highest note that about 970,000 plus, 100,000 but experts generally assessed as too hot for the palate.
Growers are still trying to cultivate even more strongly Chili! "But at the moment, the Dorset Naga is believed that the world is the coolest,and enter the red-hot curry bite only one quarter of the small peppers needed.
Jalapeno Peppers - 2,500 - 8,000 shu, have a hot bite, but do not burn and are ideal for salads.
Cayenne pepper - 30,000 - 50,000 shu, a good winter warmer added to stews and casseroles.
Thai peppers - 50,000 - 100,000 shu, give a good kick.
Added Jamaican Hot Peppers - 100,000 - 200,000 shu, a real bite and a third of the pepper to a curry is hot, but notenough to be called your 'nose'.
Red Savina - 350,000 - 577,000 shu, extremely strong, and one third of the pepper will make a strong curry.
Dorset Naga 876.000 - 970,000 shu, one quarter of which will be a glowing volcanic pepper bite, and is the world's hottest chili.
Be careful when preparing the chili, as they are known to be irritating and if splashed in the eyes can be very unpleasant.
So, go ahead next time, if you're a curry season with a chili. It is bestto increase gradually, without the heat blows your mind. "
Remember, good food is good health.
Sandra & Ted
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