Spice is an integral part of our food and it comes in various forms. Chillies – red and green, dry and ripe are kitchen staples and we use them generously in daily cooking to enhance the taste, flavour and aroma of the recipe.
There are many myths associated with eating chillies and it is generally considered ‘not very healthy.’ However, the truth is very different.
Chilli peppers or red, green chillies are a great source of dietary fibre, folate, iron, magnesium, phosphorus and copper. Adding chillies to your daily diet will provide you with a wallop of vitamins including A, C, K, B6, potassium and manganese.
Let’s Check Out The Health Benefits Of This Humble Spice
Green chillies are zero in calories! And as a result, it can speed up the boost metabolism by 50% three hours after a meal. This makes it an ideal choice of spice for all dieters for adding it in their salads as it can help in firing their meals.
Green chillies are a powerhouse of antioxidants that guard against the free radical damages by functioning as a natural scavenger. Evidence claims that green chillies are good to keep prostate problems at bay.
Green chillies exhibit a broad spectrum of a beneficial effect on the heart. It particularly lowers the risk of atherosclerosis by lowering blood cholesterol and triglycerides levels. In addition, green chillies are effective in preventing the formation of blood clots, which can cause heart attacks or stroke.
Stabilizes The Body Temperature
The main compound capsaicin in green chillies that gives a hot and spicy taste to the vegetable, has shown a fascinating effect on lowering the body temperature by stimulating the cooling centre of the hypothalamus in the brain.
Fights Common Cold
The abundance of capsaicin in green chillies possess a stimulating effect on the mucus membranes of the nose. It promotes the blood flow through the membranes and dilates the mucus secretions to become thinner. This makes green chillies beneficial in fighting against the common cold or sinus infections.
The walloping amounts of vitamin C and beta-carotene in green chillies are good for eye health and in boosting the immune system. In addition, the antibacterial properties of green chillies are helpful in treating skin infections.
Difference Between Fresh Green Chilli And Dry Red Chilli
Dry chilli is more than a great seasoning element and used extensively in cuisines across the globe. It is not an alternative for fresh ones but has immense culinary uses. The storage life of dry chilli are long and can be used the same way as fresh ones. Most importantly dry chillies do not lose heat, taste, aroma and odour when cooked and also balances the flavour of the dishes.
Dry chilli powder, cayenne and paprika all have a vibrant red colour and look alike, but come from different varieties. In India, we generally, use two types of chilli powder –the hot regular one and the mild Kashmiri chilli powder which renders more colour than heat. Paprika and cayenne are used in Mexican and American cuisines, paprika is very mild but gives bright red colour and mild flavour, whereas cayenne is very hot and a minimal amount is needed to make any dish spicy.
Regular Hot Chilli Powder
Dried spicy red chillies are grounded to obtain this chilli powder, it is very spicy and used widely in Indian cooking.
Kashmiri Chilli Powder
Kashmiri chilli also called as Kashmiri Mirchi is the Indian chilli powder known for its vibrant red hue. It is very mild and has wrinkled skin, which is used for making delectable curries.