Learn interesting facts of chili, as its properties, varieties, and nutritional data

Varieties of chile

Piquín: Is the smallest and hottest.

Jalapeño: Largely popular in both national and international markets. When it ripens, it goes through a drying and smoking process from which we obtain the chile known as chipotle.

Serrano: Also called chile verde (green chili) since we use it fresh in sauces.

Mirasol: Known as guajillo. As with other varieties of chile that are best consumed dry, this one it is dried in special ovens.

Ancho: Used in the preparation of the dish called mole and natural dyes. When fresh, it is known as poblano.

Mulato: Similar to chile ancho, the only difference is that when mature it turns Brown. Along with pasilla, ancho and mirasol, it is used to make natural dyes.

Nutritional properties of Chile

The origins of picante or chili seasoning can be traced back to the Aztecs. Among their recipes, which go back 2000 years, we find a spicy stew. The presence of chili as a seasoning is not only a great way to spicy up your meals or snacks that could otherwise be dull, but also adds a high content of vitamins A and C, iron and magnesium, along with other healing properties. One of the substances that chiles contain is capsaicin. A single chili can contain more than 2 percent of this substance, which since pre-Columbian times, is famous for having medicinal properties and it is of great value to the human diet. They also have a high content of potassium, vitamins A and C and are low in sodium. They contain iron, magnesium, thiamine, riboflavin and niacin. Adding it to your meal can boost your metabolism by 25 percent, causing additional 45 calorie consumption and reducing fats in your diet. It is a great way to spice up your meals without adding a single gram of fat.

Powerful antioxidant

Studies have revealed that capsaicin could destroy cancer cells before they cause any hazard. Plus, capsaicin is a powerful antioxidant that can help us stay young longer. It is also a natural decongestant and expectorant which helps prevent bronchitis. Alternative medicine increasingly recommends including chili in the diet moderately, since according to some naturopaths, it contains healing substances for rheumatism, it is antiseptic and stimulates circulation.

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