17/01/2019
The health benefits of chilli pepper 🌶
Chilli peppers contain a substance called capsaicin, which gives peppers their characteristic pungency, producing mild to intense spice when eaten.
Fight inflammation
Chilli peppers contain a substance called capsaicin, which gives peppers their characteristic pungency, producing mild to intense spice when eaten. Capsaicin is being studied as an effective treatment for sensory nerve fibre disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy.
Natural pain relief
Topical capsaicin is now a recognised treatment option for osteoarthritis pain. Several review studies of pain management for diabetic neuropathy have listed the benefits of topical capsaicin to alleviate disabling pain associated with this condition.
Cardiovascular benefits
Red chilli peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots. Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.
Clear congestion
Capsaicin not only reduces pain, but its peppery heat also stimulates secretions that help clear mucus from your stuffed up nose or congested lungs.
Boost immunity
The bright colour of red chilli peppers signals its high content of beta-carotene or pro-vitamin A. Just two teaspoons of red chilli peppers provide about six percent of the daily value for vitamin C coupled with more than 10 percent of the daily value for vitamin A. Often called the anti-infection vitamin, vitamin A is essential for healthy mucous membranes, which line the nasal passages, lungs, intestinal tract and urinary tract and serve as the body’s first line of defence against invading pathogens.
Lose weight
All that heat you feel after eating hot chili peppers takes energy—and calories to produce. Even sweet red peppers have been found to contain substances that significantly increase thermogenesis (heat production) and oxygen consumption for more than 20 minutes after they are eaten.
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Best Use
Perfect partner to your favorite dish Kaldereta,Adobo,Menudo,Asado or any Filipino Food with a twist! Sauces like Shawarma, Samgyupsal, Siomai and the like. It may use also as your Dip td o your choice of chips. Make your BBQ's inihaw na porkchop, steak more tasteful! And many more as you like!Your Alternative for Salsa and any ordinary chili paste and sauce.
The Taste Like No Other!
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