An interesting fact is that WHO experts recommend eating chili peppers in order to maintain health and youth, as it contains vitamins, fatty oils, sugar, alkaloids and carotene. In addition, its use helps to reduce stress, as the so-called hormones of happiness (endorphins) begin to be actively developed, improve digestion, and normalize the activity of the gastrointestinal tract and liver.
Chili pepper (red hot) is widely used in cooking. During heat treatment, it does not lose its beneficial properties and taste. Despite the fact that it has a burning poignancy, it goes well with many products and ingredients. It is used in fresh, dry and ground form, as well as in alcohol tinctures or extracts.
Ground pepper in most cases is used in the preparation of sauces and salads, it is added to kefir, yogurt, marinades and meat dishes, and they are also sprinkled with rice or egg dishes .
Fresh chili peppers are placed in the first dishes during cooking, also used to prepare mashed potatoes (in this case, garlic, coriander, thyme, bay leaf and basil are also added).
Dried chili must be soaked in hot water half an hour before use.
At the same time, the most burning part of pepper is the inner plates and seeds. They are usually not used. In the event that these components get into the stomach, it is not recommended to drink water, yogurt or cheese can help - it is they who drown the chili. Boiled potatoes, rice and fresh bread will also be effective. When cooking using this pepper, it is not recommended to touch the eyes, nose, or mouth with your hands, as it causes acute pain when it gets into these areas.
When buying chili peppers, you need to pay attention to its appearance. It should be dense and bright, have smooth skin without wrinkles, do not choose withered and damaged fruits. The product is stored in a cold place for up to two weeks, and in the freezer - up to one year, both fresh and canned.
This red pepper has several varieties, for example, serrano, merken, pimiento and others. To date, a scale has been developed to determine the severity of pepper. So, the bell pepper is considered the weakest , and the Indian Naga Djolokiya is the sharpest.
Chili peppers come in several colors: red, green, white, orange and black. The most common of these is red. It is used in various salads, sauces, first and second courses, marinades and desserts (for example, Indian chocolate).
Consider a few recipes where it is one of the ingredients.
1. Pickled Chili Peppers
Ingredients: two kilograms of hot chili, half a liter of vinegar and water, two tablespoons of salt and sugar.
Place the washed pepper in sterilized jars. In a saucepan, bring to a boil the marinade prepared from water, vinegar, salt and sugar, pour jars on them and roll them up.
2. Spicy Mexican Sauce
Ingredients: eight hundred grams of ripe tomatoes, three chili peppers, one onion, four cloves of garlic, a bunch of cilantro, two tablespoons of apple cider vinegar, sugar and salt.
Pepper and tomatoes must be washed, put on a baking sheet and baked for ten minutes, then turn them on the other side and leave for another ten minutes. Meanwhile, chop the onion rings, peel the garlic and bake for twenty minutes, sometimes turning over. All baked components are crushed, chopped cilantro, vinegar, a small amount of water, salt and sugar are added to them. Ready sauce is served with meat or cheese.
Thus, the chili pepper, the use of which has been proven by WHO, contains a large number of macro- and microelements, mineral salts, vitamins and oils. It is widely used in medicine in the treatment of anemia, osteoporosis, baldness, as well as the prevention of atherosclerosis, viral infections, diabetes mellitus, bronchial asthma. In addition to all this, this pepper contributes to the normalization of metabolic processes in the body.