Chili is used in almost every cuisine as spices for its pungency, colour and flavour. Both green and red chilies are used for preparing different palatable item such as chili chicken, chili paneer, chili sauce, chili jam etc.
Chili peppers are rich in many minerals, vitamins and amino acids essential for human health and growth. Peppers contain wide array of phytochemicals such as vitamins, phenolics and flavonoids that are important anti-oxidants which may reduce degenerative diseases.
Chillies are high in vitamin C (about twice that of citrus fruits) Even after cooking it only loses 30 percent of its vitamin C. Dried chillies are very high in vitamin A. Red chillies are a great source of β-carotene.
Chili pepper has preventive and therapeutic properties for many ailments such as different types of cancer, rheumatism, stiff joints, bronchitis and chest colds with cough and headache, arthritis, heart arrhythmias and many other ailments.
Pungent spices increase lipid catabolism in different organs and tissues, which could protect against hypercholesterolemia and obesity, reducing the risks of hypertension, type 2 diabetes, and atherosclerotic cardiovascular disease.
Capsaicin is the main bioactive compound in chili which is responsible for its pungent taste and various health benefits.
Chili pepper and health benefits
