Chili pepper: benefits and harm to men and women, composition, calorie content, use in cooking, cosmetology, for weight loss, signs, superstition. How to choose, use and store chili pepper?

In the article you will learn about what unusual, practical and useful applications there are Chili pepper.

Chile pepper: General information, how to choose, varieties and varieties

Surely, you at least once heard about such a “burning”, but very popular spice, like Chile pepper! This pepper has a very large and interesting “culinary story”, despite the fact that its name translates extremely simply and clearly (from the Aztec) “Chile” is “red”. The pepper came to Europe along with tobacco, beans and other vegetables thanks to the famous traveler and the Land Opener - Columbus.

Interesting: you can be very surprised to learn that in fact, Chile himself has nothing to do with pepper! That is why in some exotic countries this product is commonly called the "dark red fruit". Nevertheless, most people know dry or fresh chili by names such as “Kayen” or “Turkish pepper”.

To date, the product is one of the most common ingredients in cooking. Someone begins to like it almost immediately, others persistently avoid his sharpness. Nevertheless, Chile is a storehouse of useful substances and unusual properties. He can find many applications in various fields of human activity, but still how much do you know about this pepper?

Chile has several main and most popular varieties:

• Chile "Green" - This is not a variety, but rather just an unripe red chili. He preserved all the “burning” taste sensations, but the vitamin composition is significantly inferior to the “ripe” pepper.
• "Red" - The main variety of pepper, very sharp and literally “burning”. It is eaten fresh, dried and grind, but always remove the bones! (They easily get stuck in their teeth and burn the mucous membrane).
• "Kashmir" - The name was obtained in honor of Kashmir in India, where pepper is actively grown. A distinctive feature is a pronounced and strong aroma, and also - it is not so sharp.
• "Halapeno" - It is grown in Mexico. It differs not with a red, but a greenish skin, but also in that it is not too much, but quite sharp. His variety - "Chipotle" (dried or smoked "halapeno").
• "Binded" -This variety, to surprise, in taste, somewhat reminiscent of prunes. Such Chile is not too sharp.
• "Serrano" - Also a Mexican pepper, which is quite burning. It should be used purely in limited doses.
• "Habanero" - Very “hot” and “burning” variety with slightly caught light fruit notes.

Chile pepper: benefits and harm to men and women

Of course, chili can be useful and harmful at the same time, depending on how much you use it, how your body reacts to it and how carefully you will eat pepper.

Important: you can eat chili only when you do not have strict contraindications! There is chili only in limited and moderate quantities.

The benefits of moderate use of Chile:

• Pepper improves appetite and regulates the digestive system
• Accelerates metabolism (metabolism)
• Improves brain activity
• Positively affects the work of the liver
• Helps to fight seasonal colds (by strengthening immunity)
• Is an effective and soft prevention of insomnia
• Improves and accelerates blood circulation
• It prevents diabetes
• Promotes the production of the hormone "endorphin", which improves the susceptibility of a person to stress and gives a good mood

Interesting: another unique property of chili is to contribute to the slowdown of the growth of cancer cells (and, both benign tumors and malignant).

Contraindications, harm and danger of chili use:

• There is a possibility of a strong burn of the mucosa, especially if you use a very “burning” Chile variety.
• The occurrence of severe pain in cases where pepper contacts with an open wound (for example, microcrack on the lips).
• A strict contraindication is the use of chili in the pathologies of the gastrointestinal tract, since it can provoke various unpleasant sensations: heartburn, nausea, diarrhea, etc.
• Excessive use of Chile will not bring any benefit to anyone, but only violate the work of the gastrointestinal tract.

Chile pepper in cooking: application, tips, recipes

In cooking, this pepper is common. There are several types of chili:

• Raw (fresh)
• Chopped flakes
• Puffed powder
• Whole fruits (pickled, canned)

Chile is added to:

• Salads
• Main dishes
• Sauces
• Baking
• Soups
• Tartlets
• Marinades
• Desserts (chocolate)
• Snacks
• Alcoholic drinks

What is important to know when using this product?

• Chile is always cleaned of seeds (they are bitter and very sharp)
• Chile is not added to dishes in large quantities (depending on the recipe and type of pepper)
• In one dish, it is customary to use only one chili variety

Chile Kon carne in Mexican: Classic recipe

This is a classic recipe for a very thick, earnest, hearty, sharp and incredibly tasty Mexican soup with the addition of chili pepper. Such a dish, of course, should be prepared in a “special” case, since it turns out “festive”, bright, beautiful, unusual.

How to do:

• Finely chop the meat or pass through a meat grinder (you can use a large grinding stuffing in advance).
• Finely (compare the meat) chop all the vegetables, and cut into thin rings (it should be released in the dish).
• In a wide pan, all the ingredients are first fried, then stewed (you can cook in a slow cooker).
• After 15 carcasses, pour 1 cup of boiling water, add spices to taste and simmer on low heat no more than an hour under the lid.
• After pour the beans soaked in advance. Tomach another 40-45 minutes.
• Serve with greens (preferably with a cilantro).

Chili sauce is sharp, sweet, tomato: recipe

How to do:

• All vegetables are very finely chopped (you can use a meat grinder)
• Then they are fried in oil (until they become a homogeneous mass)
• Add spices, lemon juice and finely chopped chili (determine the quantity yourself, depending on the desired severity).
• Languish another 10-15 minutes

Chile with beans vegetarian: simple recipe

How to cook:

• Clean chili from seeds, chop the blender with spices and mushrooms.
• Cut the onion in half rings and languish it in the oil until it becomes soft and prosticia.
• Add dick tomatoes, garlic
• Then pour the chili sauce from Bender
• Pour the beans and pour a glass of water
• Stew 40-45 minutes
• Serve with greens and slices avocado

Chile pepper in cosmetology: for hair, skin, for weight loss

The use of Chile in cosmetology has long ceased to surprise and shock. Yes, the extract of this fetus helps to prolong female beauty.

The benefits of chili for beauty:

• Beneficial effect on skin microcirculation (local)
• Heated the skin and expands the vessels (when used externally), which helps to accelerate metabolism in cells and active burning of fat deposits
• Getting rid of cellulite
• Strengthening the skin, increasing its elasticity
• Stimulation of hair growth by rubbing into the scalp
• Getting rid of dandruff and strengthening the hair themselves (preventing loss).
• The fight against the "fat" head
• Removing a sense of severity in the legs (especially after long wearing uncomfortable shoes or heels).

Important: when using creams and lotions, hair masks with chili, it is important not to overdo it with the “main” ingredient, otherwise you risk getting burns, a rash and itching.

Mask for hair growth with chili pepper: recipe

ATTENTION! If you keep a mask on your head, it hurts - it needs to be urgently washed off! With unpleasant sensations (strong burning, itching, pinching) - the mask is contraindicated.

Scrub for weight loss with chili pepper: recipe

Tip: mix all the ingredients and apply it to a clean and slightly wet body, thoroughly rub it, paying special attention to “problematic” places with cellulite.

Anti -cellulite wrap with chili pepper: recipe

It is important to know: this wrap is very effective for losing weight and you can feel the results from the procedure after 2, 3 sessions.

Chile pepper: signs and superstitions

How often did you notice small red pods chili suspended by clusters or beads above the front doors or kitchen stoves? Chile is not only a seasoning and a cosmetic product, this pepper has great force, being not only a symbol of Mexican cooking, but also in itself a lot of positive energy.

Chile and superstition:

• Chile has a very large “sexy” glory. It was believed that regular use of pepper in food positively affects the potency of men and increases the sexual excitement of women. So Chile was often present in the houses of young couples or was presented as a gift for a wedding.
• Another opinion claims that Chile - “cleanses” the body of evil and unkind spirits. His burning properties literally burn a person through, removing all the negative, accumulated even for years.
• The red color of the pepper is able not only to drive away evil, but also to attract prosperity, prosperity, love and luck into the house or family. That is why the “beads” from Chile hung over the family hearth (stove).

How to store chili pepper?

In order for the pepper to delight you with its taste, give benefits and do not harm you, you should know exactly what fruits it is worth acquiring and how chili is stored.

Important nuances:

• Buy a beautiful, whole and not rotten fruit.
• If you buy whole, but dried chili, it is important to pay attention to how uniform it has color.
• The skin of fresh chili pepper always shines with glossy
• Any fruit (dried or fresh) must be elastic and in no case cracked.
• If you notice an orange shade on the fruits - this is a bad sign indicating that the pepper began to rot (or pathogens got on it).

Chili pepper storage:

• The fresh fruit of chili can be stored in the refrigerator, but no more than 5 days
• So that the pepper can "hold out" for more than 5 days, it can be lubricated with vinegar (it will kill pathogenic bacteria).
• A whole pepper is stored much longer than in crushed
• Remember that the taste of fresh chili is always “more powerful” than dried, ground or jerky.
• Freezing is a great way to store the product, but the influence of low temperatures “kills” some beneficial properties of pepper.

Chili pepper: composition and calorie content

Chili pepper in its fresh form of approximately 87% of the water, but the remaining 13% is:

• Cellulose
• Fat
• Ash
• Carbohydrates
• Squirrels

Video: red chili pepper: benefits or harm