Almost all the spices came to us in the East, where great attention is paid to cooking. There each blade of grass has its own invaluable value. And gourmets know that spices make dishes not only tastier, but also healthier. For example, chili, the benefits and harms of which are directly dependent on a sense of proportion.

Chili: the benefits and harm

Chili: the benefits and harm

By nature, chili is not even pepper. Bright red pods are formed on plants that belong to the genus of capsicums of the family of the nightshade. However, the Europeans, who spread chili, began to cultivate it under this name. Apparently, the analogy appeared due to the sharp, even burning, taste of the pods.

The origin of the pepper is in the tropical regions of America. Here, chili is still the same as a few centuries ago: a long stem (about 60 cm), an elliptical shape of leaves and a fruit of dirty olive or scarlet color. In other hot countries, the plant has undergone a number of changes, as a result of breeding many new varieties were bred. And they cultivate this crop everywhere: in Ukraine, in Moldova, in the Kuban, in the North Caucasus and in Asia. Knowing the usefulness of chili, it is grown even in the northern regions, where the climate is very harsh. True, they do it at home - in pots on window sills.

This distribution of the plant indicates its popularity throughout the world. And not only in cooking, where chiles firmly occupied a certain niche, but also in medicine.

How to use chili?

Chili: the benefits and harm

Of course, the main purpose of chili pepper is gastronomic. Burning and fragrant seasoning is added:

  • in soups;
  • in game, meat and poultry dishes;
  • to fish;
  • in marinades and sauces;
  • lentils and peas;
  • in dairy products, for example, in kefir or clabber;
  • into spicy blends.

Chili has one feature: it is very difficult to grind it into a powder or grind it. Therefore, the real market seasoning is always coarse. If the seller aggressively offers red dust under the guise of hot chillies, it is better not to take it. This is most likely paprika or some other, less hot, variety.

Chili, the benefits and harms of which have long been studied, can be a significant help in home treatment:

  • medical ointments with the addition of burning spices relieve muscle aches, warm up joints, stop the effects of injuries;
  • chili increases appetite, improves the functioning of the digestive organs;
  • burning pods have antiseptic properties, reduce inflammation and increase immunity;
  • systematic use of chili pepper prevents the appearance of malignant tumors.

Spicy properties of pepper

Chili: the benefits and harm

Nutrition and matrimonial bed are closely related, because the quality of food is of great importance for the intimate life of both men and women. Since ancient times, chili pepper is used as an aphrodisiac. This seasoning, it turns out, "disposes to lust" and kindles an irrepressible desire. How does chili pepper work in this sense? Is the benefit for men present in this plant, is there any harm? Or is his "ability" a common myth?

In fact, everything is simple: spicy seasoning stimulates blood circulation and thereby increases the potency. In the East, chili peppers were combined with cinnamon and nutmeg, cloves, saffron, ginger and rosemary. In proven proportions, the components acted several times more efficiently.

By the way, the listed seasonings in the East are always in operation. Cooks very skillfully add them to their dishes, and do it all the time. Is this not the secret of the male power of the highlanders - just like their longevity?

Spice and overweight

Chili: the benefits and harm

Experts say that you can use chili pepper for weight loss. And there is definitely some truth in this, because the pods contain capsaicin, which has a number of specific properties:

  • improves metabolism, increases the rate of metabolic processes;
  • increases sweating;
  • burns fat due to the body's energy expenditure on seasoning digestion.

For a gradual but systematic weight loss, chili is added to soups, main dishes and even drinks. Here the main thing - to overcome their desire to pour seasonings as much as possible, to heighten the effect.

And yet: in order not to earn problems with the digestive system during such a diet, the amount of pepper consumed must be strictly controlled. Otherwise, weight loss will occur for a completely different reason.


Chilli. Contraindications

Spicy seasoning is a very, very specific product that requires utmost care. Its main advantage - stinginess - can cause irreparable harm to the body, if you consume the spice without measure. Chilli is strictly contraindicated in:

  • diseases of the cardiovascular system (angina pectoris, arrhythmias, hypertension);
  • pathology of the gastrointestinal tract (gastritis, gastric ulcer);
  • dysfunctions of the liver and urinary organs.

In addition, care must be taken when cooking with such an additive. After chili, you should always wash your hands, and especially carefully, and in no case touch the face or mucous membranes: it can even cause a burn.

Chili is a good, healthy seasoning. However, you need to train yourself to it very gradually. Still, a passion for spicy dishes is brought up, rather, by the traditions and customs of national cuisine. Without habit, such passionate passion can be dangerous.

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