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- Listed: November 6, 2016 12:00 am
Chili Powder Red (Extra Hot) Reshampati Coarse.
Chile pepper – Chili pepper – Chilli pepper . Dried chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavour seeps out and flavours the food. A variety of ground chiles are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes.
Aside from their eye-opening flavour, perhaps the most surprising feature of chile peppers is their vitamin C content: 91 milligrams in 1/4 cup of fresh chilies. Though we don’t eat chili peppers in large quantities, the amount of vitamin C is still significant. Red chiles are full of beta-carotene.
The nutritional aspect of hot peppers most interesting to researchers today, however, is capsaicin, the compound that gives chiles their “burn.” Capsaicin seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the “high” that some people experience when eating fiery chile-spiked foods is a perfectly safe one:
Some scientists theorize that in response to the discomfort produced by the chiles’ “burn,” the brain releases endorphins, substances that, at high levels, can create a sensation of pleasure.
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