Chilli pepper, or Cayenne pepper, is a fruit from a vine called Capsicum frutescens. These plants originated centuries ago in Puebla & Oaxaca, Mexico more than 5000 years ago, but are now available all over the globe. Most Mexican chilli peppers are used in Mexican cuisine as a hot spice, often combined with chili powder for stupendous heat and flavor. These peppers also contain an abundance of vitamins and minerals, which provide significant health benefits.
The capsaicin content found in chilli peppers provides the unique heat and flavor. This means that consuming chilies, particularly those that originate from Mexico, can actually increase your heart rate and help to reduce cholesterol levels, while preventing excess acidity in the blood and digestive system, leading to a healthier outlook overall. There are many beneficial nutrients contained in chillies that make them excellent for nutrition; chillies provide vitamin A with vitamin C, iron, and vitamin B complex, vitamin C, beta carotene, potassium, fiber, thiamine, niacin, riboflavin, and folate. They also contain potassium, calcium, magnesium, phosphorus, iron, manganese, sodium, and silicon. While there has been much debate about the exact nutritional value of chillies, research shows they have significant health benefits.
The yellow capsicum found in chilli peppers is the main ingredient used to prepare the spicy fruit. In fact, chilli peppers themselves are not only a delicious dish, but also provide a wonderful means of adding flavor to foods. When buying this fruit for consumption, it’s important to ensure it is organic and not frozen; if you do buy dried chilli plants, check the labels to make sure you are buying uncontaminated fruit. Chilling will kill all of the beneficial seeds inside the fruit, so make sure you dry it completely before using. You can also use a food processor to grate off the seeds, although if you do use a processor, make sure it is one that will crush and not slice the chilli plants.
The heat produced by the peppers is referred to as capsaicin and it adds both heat and taste to the chilli peppers. The heat can be felt when you hold them, such as when you are smoking them, or through the vapors they produce. While this heat is natural, some people suffer from burning sensations and it is possible to overindulge with this heat on certain foods. For example, if you have a meal that requires you to eat an entire chili pepper, you should refrain from consuming too much heat. This is because it can become addictive and may cause a loss of appetite.
When you cook with chilli peppers, you can either use whole chillies or you can chop them up into smaller pieces. Most people choose to use chilies that they have grown themselves and this is fine, however if you cannot grow your own, you may still be able to buy a good quality brand at your local supermarket and use them in your cooking. When buying in a store, ask the salesperson which variety they are suggesting you purchase.
If you want to ensure that you don’t get too hot, you can place the capsaicin in a cup of water and then add a few drops of liquid so that you cover the seeds. The capsaicin will then prevent the seeds from burning and give the rest of the peppers their heat. It is important to keep in mind that the hottest chilies will produce the most intense burning sensation in the eyes. However, it does not mean that you cannot enjoy your chilli peppers, just be aware of the risk. Try keeping them in the fridge and in airtight containers to reduce the risk of them burning.