Chili - Spicy and health in the kitchen

Chili, also known as paprika or pepperoni, is one of the oldest cultivated plants in the world. Originally from Central America, it was cultivated and used in their cuisine by the Aztecs and Mayans thousands of years ago. Today, chilli is one of the most common ingredients in the kitchen and has established itself as indispensable in many regions of the world.

One of the most well-known properties of chili is its spiciness, which is caused by the compound capsaicin. However, the level of spiciness of chilies varies considerably, ranging from mild varieties like jalapeños to very hot varieties like habaneros and scotch bonnets.

Chili is grown in many parts of the world and the plant thrives in both tropical and temperate climates. There are hundreds of different types of chili, varying in size, color and heat.

Aside from their uses in cooking, chilies also have numerous health benefits. Capsaicin, the compound responsible for the spiciness, has anti-inflammatory properties and can help relieve pain and discomfort. Chilies also contain high amounts of vitamin C, beta-carotene, and vitamin A, and are high in antioxidants, which may help slow cellular aging and reduce the risk of cancer.

Chilies are great for use in sauces, soups, stews, marinated meat and vegetable dishes, and even in sweet dishes like cakes and desserts. If you're new to using chilies in the kitchen, we recommend starting with milder varieties like jalapeños or poblanos and then slowly working your way up to hotter varieties like habaneros and scotch bonnets.

1. Capsaicin has anti-inflammatory properties
2. Reduces the risk of cardiovascular diseases
3. Boosts metabolism and helps with weight loss
4. Rich in vitamin C, beta-carotene and vitamin A, which are important for the immune system
5. Rich in antioxidants that can slow down cell aging and reduce the risk of cancer
6. Different degrees of spiciness make it possible to add different aromas and flavors to dishes
7. Suitable for a variety of dishes, from sauces and soups to marinated meat and vegetable dishes and even in sweet dishes.