Chili Pepper /The chili pepper (also chile, chile pepper, chili pepper, or chili) is the berry-fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae Chili peppers are widely used in many cuisines as a spice to add pungent ‘heat’ to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. Although this definition would technically include bell peppers, in common language they are often two discrete categories: bell peppers and chili peppers.

Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. This diversity has led to a wide variety of varieties and cultivars, including the annuum species, with its glabriusculum variety and New Mexico cultivar group, and the species of baccatum, chinense, frutescens, and pubescens.

 

A small shrub-like branched plant bearing green and red fruits are used as seasoning or enhancer. Chilies are an imperative ingredient in Indian, Thai, and Mexican cuisines. More than 200 different species are discovered that contain capsaicin as an active ingredient and is helpful for the respiration process, blood pressure, and heart health. Chili belongs to the member of the nightshade family, Solanaceae. Chili peppers are used in various cuisines to add heat to the dishes.

Literally, chilies are originated in Mexico. Various cultivars spread across the world after the Columbian exchange and were used for both food purposes and as traditional medicine. The cultivars in Europe and North America is derived from Capsicum annuum and bears yellow, white, purple, red to black fruits. Unripe fruits are green and as it ripens turn to red color. Basically, it is a valuable source of Vitamin A, B, C, E, and P, and minerals such as magnesium, iron, potassium, micronutrients, and dietary fibers.

This chili is well-known for its intense pungent taste which is provided by the active constituent Capsaicin, a stimulant with no narcotic effect. It has a crucial role in boosting immunity and acts as an anti-ulcer, anti-cancer, anti-inflammatory, analgesic, anti-hemorrhoidal, and anti-epileptic agent. It also helps to manage burns, psoriasis, chronic migraine, diabetes, and heart disorders.

History

Archeologists claim that Capsicum was used 9000 years ago as food in Mexico. Peppers are cultivated widely in South and Central America and were brought in 1943 to Spain till it is familiar to Europe. It was cultivated in these regions for more than 7000 years. Firstly, green chili was used as a decorative item and later it is used as medicine and foods. In the 15^th and 16^th centuries, chili peppers were introduced to the rest of the world. In 1548, it was brought to Britain from India. Christopher Columbus confronted chili during explorations of the Caribbean Islands. Chili was brought again to Europe. Then it was used for a black pepper substitute, which was expensive as it had to be imported from Asia. Today, chili plants are cultivated widely on all continents.

Minerals	Amount	% DV
Calcium, Ca	50 mg	5.00%
Iron, Fe	1.85 mg	23.13%
Magnesium, Mg	6 mg	1.43%
Phosphorus, P	15 mg	2.14%
Potassium, K	157 mg	3.34%
Sodium, Na	552 mg	36.80%
Zinc, Zn	0.13 mg	1.18%
Selenium, Se	0.4 µg	0.73%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.014 mg	1.17%
Vitamin B2 (Riboflavin)	0.042 mg	3.23%
Vitamin B3 (Niacin)	0.872 mg	5.45%
Vitamin B5 (Pantothenic acid)	0.117 mg	2.34%
Vitamin B6 (Pyridoxine)	0.167 mg	12.85%
Vitamin B9 (Folate)	75 µg	18.75%
Folate, food	75 µg	N/D
Folate, DEF	75 µg	N/D
Vitamin C (Ascorbic acid)	47.5 mg	52.78%
Fat-soluble Vitamins
Vitamin A, RAE	8 µg	1.14%
Vitamin A, IU	175 IU	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	0.039 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.004 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.031 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.004 g	N/D
Fatty acids, total monounsaturated	0.024 g	N/D
Oleic acid 18:1 (octadecenoic acid)	0.019 g	N/D
Fatty acids, total polyunsaturated	0.213 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.202 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.008 g	N/D

Amino acids	Amount	% DV
Tryptophan	0.014 g	3.18%
Threonine	0.036 g	2.05%
Isoleucine	0.032 g	1.91%
Leucine	0.053 g	1.43%
Lysine	0.044 g	1.32%
Methionine	0.013 g	N/D
Cystine	0.019 g	N/D
Phenylalanine	0.031 g	N/D
Tyrosine	0.021 g	N/D
Valine	0.042 g	1.99%
Arginine	0.047 g	N/D
Histidine	0.019 g	1.54%
Alanine	0.042 g	N/D
Aspartic acid	0.143 g	N/D
Glutamic acid	0.132 g	N/D
Glycine	0.036 g	N/D
Proline	0.043 g	N/D
Serine	0.04 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Green Chili

Green chilies are used raw, fried or added to curries. Apart from being delicious, it is high content of vitamins. It is loaded with enormous health benefits that are listed below:

1. Source of antioxidant

Green chilies are a great source of antioxidants. It has ample amounts of Vitamin C, A, B complex (B6 and B9). It reimburses the damaging effects of bacteria in the body and helps to prevent blood clotting which is a major cause of cardiovascular problems such as cardiac arrest and heart stroke. It hinders the extent of cancer to the colon, lungs, and prostate.

2. Reduces inflammation

Green chilies provide relief from pain and swelling is associated with outraging bone ailments such as rheumatoid, osteoarthritis, and arthritis.

3. Soothes respiratory system

Chilies contain phytonutrients that relax respiratory passage and reduce the chances of lung cancer with the prevention of problems related to the lungs such as cough, asthma, and cold.

4. Prevent infections

Green chilies have anti-bacterial properties that prevent infections such as athlete’s foot, colon infections, and herpes zoster.

5. Enhance immunity

It encompasses essential nutrients such as Vitamin C and B6 that enhance the immunity of the body to counteract diseases.

6. Supports digestion

Green chilies are packed with essential dietary fiber that cleanses the colon and supports healthy bowel movements and also prevents the chances of constipation.

7. Rich in calcium

An adequate amount of calcium in green chilies is a must for keeping the bones and teeth healthy as well as strong. It also repairs tissues and helps in forming new blood cells.

8. Vision health

Green chilies contain Vitamin A, an essential nutrient required for improving vision and lowering the chances of cataracts and macular degeneration that occurs as people age.

9. Assist to lose weight

No calories are found in green chilies. Also, it promotes the body’s metabolism and helps to burn excess fat from the body.

10. Radiant skin

Vitamin C, a powerful antioxidant facilitates the formation of collagen which maintains firmness as well as the health of the skin. The phytonutrients found in it help to cure rashes, acne, blemishes, pimples, and wrinkles. Vitamin E forms natural oils which are beneficial for the skin.

11. Positive mood

Capsaicin releases good endorphins and acts as an anti-depressant keeping the mood positive.

12. Hair health

Green chilies contain natural silicon that promotes blood circulation to the scalp and hair follicles. As a simulator, it protects hair follicles. The chilies have Vitamin C that absorb iron and provide oxygen to the hair by preventing of split ends and hair breakage.

Culinary uses

• Use green chilies in bread, curries, stir-fries, and meat dishes.
• Especially, green chilies are used in pickles, chutney, sauces, and spicy snacks.
• Use chilies as a topping for burritos, egg dishes, enchiladas, and fries.
• It is used in savory dishes such as dals, bread, and appetizers.

Medicinal uses

• Green chili helps to lower the appearance of scars and wrinkles.
• It is useful to treat malarial fevers, constipation, gout, and hemorrhoids.
• It is used in tinctures and ointments for its anti-pruritic, astringent, analgesic, and counter-irritant properties.

Storage

Select the fresh, crisp, and bright ones with no spots. Store it in a refrigerator to last for more than a week.

Side-Effects/ Precautions

• When consumed in high amounts, it causes stomach and skin irritation.
• Don’t touch the nose, mouth, and eyes after handling chilies. Wash hands thoroughly.
• Limit its intake for maintaining good health as the high concentration of capsaicin can be toxic to the body.
• With high fiber content, too much consumption leads to diarrhea or loose motion.
• It may cause rectal inflammation.
• Excess intake increases body temperature and results in mouth ulcers.
• It also increases the chances of allergy.
• Intake of chilies may cause abortion when consumed in excess.

Other Facts

• Regular intake of chili helps to prevent the onset of cancer cells in the body.
• Chili is known to cleanse the skin and provide fair complexion by stimulating perspiration.
• The hotness of Green chili ranges from 15000 to 30000 in the Scoville scale.
• Also it is used as a non-lethal self-defense spray.

References

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