Healthy Food Database
There are hundreds of different species of chillies grown all over the world. Chillies are enormously popular, particularly in the States. Some suggest they may be addictive, releasing endorphins when eaten and providing a feeling of relief and pleasure. Double pleasure could then be derived from chilli and chocolate - a drink made famous in the book "Chocolat".
Some are fiery hot and others less so. The small red ones are typically the hottest while the large ones are generally quite sweet.
Chillies are high in fibre and vitamin C although you don't (or can't) eat that much of them to benefit but even in small amounts they are a good source of antioxidants and beta-carotene. Because they heat the body internally they are known to raise the metabolic rate and assist in weight loss. Whether that's true or not remains to be scientifically proven. What is true however is that in large qualities chillies appear to have antibacterial qualities which is particularly handy in the third world countries which are hot and have poor refrigeration.
Chillies can be store in the refrigerator and if bought in large quantities, frozen or dried out.
Buy fresh, smooth-skinned chillis.
Chillies can be hung up to dry or frozen if you buy too many. They will keep fresh in the crisper for about 10 days.
Tips & Tricks:
Wear gloves when handling chillies as they can sting - and avoid putting your hands anywhere near your eyes after handling them.
Always deseed chillies. If you are unsure in a recipe whether you should use hot or sweet, check by the instructions and quantity required. Small amounts finely chopped indicate hot.
Nutrition per 1 Unit:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
Aches & Pains
High Blood Cholesterol
Cold and Flus
Intestinal Worms & Parasites
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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