What is a scud chili
Chilli: 5 effects + 3 uses of the super berry
The chilli is much more than a delicious spice for dishes. Their health-promoting effects make them a true all-rounder. You can find out what and how you can use the chilli from us.
Interesting facts about chilli
Interesting facts about chilli
You have probably already used the chilli for seasoning and you know it mainly because of its spicy taste. The reason for the typical burning sensation in the mouth and throat is Active ingredient capsaicin, which is different depending on the chilli variety and cultivation.
The chilli belongs to the nightshade family and bears the botanical name Capsicum. It originally comes from Central and South America and was probably first brought to Europe by Christopher Columbus. It has been bred by humans for almost 6,000 years and has been bred by the Native Americans for much longer Osteoarthritis and toothache used.
The sweet-tasting sweet peppers also belong to the chilli family, but we call them paprika because of their mild note. In contrast to the hot chillies, the peppers hardly contain the active ingredient capsaicin at all. Chilli varieties with a noticeably high capsaicin concentration are also used Hot peppers called.
Meanwhile there are over 4,000 chilli varieties all over the world, which in turn are subdivided into five different types of Capsicum:
- Capsicum annuum
- Capsicum baccatum
- Capsicum chinense
- Capsicum frutescens
- Capsicum pubescens
The best known and most widespread variety is the Capsicum annuum, to which, for example, the popular Jalapeño belongs.
Hottest chillies in the world
More than 100 years ago, the different degrees of spiciness of chilies could only be subdivided according to subjective assessments. Today it is much easier and less painful. The chemist Wilbur Scoville developed the eponymous specifically for this Scoville rate, SHU for short. This measures the amount of water that is needed to neutralize one unit of chilli. A small example: Um one unit of jalapeños to be blurred 5,000 units of water needed. This makes them edible and bearable, but a strong burning sensation in the mouth area is guaranteed.
Almost all of the hottest chillies belong to the Capsicum chinense subspecies. Over the past few years, new varieties have been developed that have surpassed each other in terms of spiciness. That was true ten years ago Habanero chilli With 1 million SHU still as a front runner. Then she became of the Carolina Reaper with almost 2 million SHU exceeded. Anyone who eats this chilli will feel numbness in their face and hands after a few minutes.
In the meantime, however, a completely different variety is considered to be hottest chilli in the world: The record holds the Dragon’s Breaththat really lives up to its name. She should go with 2.4 million SHU can be unbearably spicy, but understandably so far it has not really been tried by anyone. There is a good reason for this: With such a high amount of capsaicin, it is not unlikely to suffer a circulatory collapse and even die as a result.
Why the chilli is hot
Why the chilli is hot
Surely you have already had the feeling that after a bite into the pepperoni, your entire mouth area is on fire. In fact, though the alkaloid capsaicin itself does not burn. Instead, it stimulates the pain receptors in our mucous membranes, which then send stimulus signals to the brain. The only reason that you feel pain when eating chilli is because your brain sends you the signals "hot" and "spicy".
If you have ever eaten a chilli that is too hot, reaching for a glass of water will unfortunately not help you. Capsaicin does not dissolve in water, but it does bind fatty foods and beverages. So should this situation arise, you will Butter, milk or cheese definitely mitigate it.
Capsaicin as a medicinal ingredient
So far it is clear that the active ingredient capsaicin is to blame for the burning pain. But it is anything but dangerous or harmful to health (at least in the correct dosage). Capsaicin has long been part of numerous investigations and studies and has been proven to be a real miracle spice in terms of healing properties. It owns a antioxidant and anti-inflammatory Effect.
Medicinal effects of chilli
It's not just the capsaicin that makes the chilli so valuable. The pod also contains essential oils, carotenoids, flavonoids and vitamin C. All of these ingredients are very valuable for our body and contribute a lot to our health. However, capsaicin is actually responsible for most of the healing effects. It is the reason that our bodies have a Combustion faked and this is why, among other things, with the distribution of Happiness hormones and one increased blood flow responds.
Fights cancer cells
In the area of cancer research in particular, the chilli proves to be a true miracle cure time and again. Scientists recognized this in early studies capsaicin's anti-cancer potential. The active ingredient specifically attacks the mitochondria and dissolves an nnatural cell death of cancer cells without harming the healthy cells. The mitochondria, which capsaicin fights so effectively, are, so to speak, the energy works of cancer cells. They have a completely different biochemical composition than healthy cells. That is also the reason why they remain protected.
Incidentally, the cancer-inhibiting effect has been proven in different and independent studies - and that in very different types of cancer. According to this, capsaicin was found to be extremely effective in treating prostate, breast, pancreatic and lung cancer.
Strengthens the heart
Heart health also benefits greatly from a spicy diet. In a laboratory test, scientists from Hong Kong fed two groups of hamsters high cholesterol foods. In addition, the researchers gave a group of hamsters the active ingredient capsaicin. After the test, the scientists examined the animals' blood and were able to directly demonstrate two positive effects. The capsaicin was able to help the intestines Breakdown and excretion of cholesterol to support and the This significantly reduces cholesterol levels. Bad cholesterol, also known as LDL cholesterol, is responsible for deposits in the blood vessels and clogs the arteries. The LDL cholesterol can cause strokes and heart attacks.
The capsaicin can now not only lower the level of cholesterol in the blood - there is also evidence that it reduces deposits in the blood vessels. Thus, on the one hand, chilli ensures a better blood flow and at the same time prevents civilization diseases such as heart attacks.
Stimulates the metabolism and supports weight loss
Chilli helps you lose weight
When we eat a chilli, our body believes that it is being burned on the food. He tries to compensate for the rise in body temperature by sweating. The moisture evaporates on our skin and cools the body down again. However, the whole process requires a lot of energy, which means that the Metabolism boosted energy consumption increases and calories are burned faster. No other spice can shed the kilos as quickly as chilli - the effect has even been proven on mice.
And not only that: the wonder drug capsaicin also curbs cravings and reduces the desire for sweet, fatty and salty foods. To lose weight quickly, you only need to season your dishes with a little chili. Incidentally, chili capsules are not recommended, because the positive effect on weight reduction is mainly due to the burning sensation in the mouth and irritation of the mucous membranes.
Aids digestion and reduces the sensation of pain
Perhaps you have already thought while eating spicy food that you have just killed some of your nerve cells. The good news: commercial chilli can't do this. The fact that you no longer perceive spicy food as so burning after a while is due to the fact that the Get nerve cells used to the sharpness can. The reason for this is also the chilli itself: Since your body misinterprets the situation as a burn, it shakes Endorphins and adrenaline out. These happiness hormones in turn ensure that you perceive pain as less intense. Especially after a heavy meal, chili relieves nausea and feelings of fullness.
Capsaicin also provides a increased blood flow and a better digestion. Its spiciness kills bacteria and viruses in the digestive tract thus prevents diarrhea. In addition, the stomach produces more stomach acid through spicy food and thus inhibits it Spread of pathogens.
For a good mood
Chilli for a good mood
The all-rounder chili not only ensures a strong heart and good digestion, it can also lift your mood. And that is worth a lot: When you are happy, you sleep better, are fitter in everyday life and, above all, more balanced. The reason for the good mood is again the endorphins. These are the body's own opiatesreleased in the body by eating chillies. They also provide one at the same time higher pain tolerance.
When to avoid chilies
Even if the chilli has many positive properties and is good for your health, it is not always recommended or for everyone. This applies to, for example Children under six years of age, you should generally avoid food that is too spicy.
Just like any other food, the chilli can be a allergy trigger. Although this happens very rarely, you should stop eating immediately if you experience typical symptoms.
Chili can also be used wonderfully for external application. However, you should never open chilli directly, for example in the form of an oil Injuries Instruct. In general, the following applies to external use: Never longer than two days. Continuous use can be yours in the worst case Long-term damage to nerves.
You probably know that chilli can cause a painful stinging sensation, and not just when you eat them, if you have already cut them into small pieces. To save yourself worse, you should definitely not go after cutting touch your face or rub your eyes. The likelihood of accidentally rubbing your eyes is much lower when wearing gloves.
You will come across chilli products in pretty much every supermarket. They are offered in a wide variety of varieties on the spice shelf, from habanero to cayenne pepper. You can also grow and use the chilli yourself at home - in simple steps.
Chilies can be wonderfully planted in your own garden or on the balcony. However, since they are a humid and warm climate need to grow, you will find yourself in the Glasshouse or on the south-facing balcony feel most comfortable. Chilies take up a lot of space, which is why the smaller varieties are more suitable for your balcony. But you should know that the germination rate in the greenhouse is significantly higher. The average height will be around 150 cm.
Make sure that the seeds are really fresh when you buy them. You can grow plants for the balcony or sunny garden as early as February.
The chilli prefers the greenhouse, as a humid and warm climate around 20 ° Celsius is most likely here. You plant the seeds in 0.5 - 1 cm depth, where you can put up to three seeds in a single hole. After that you just have to make sure that the earth does not dry out. However, if the soil is too wet and the temperature is too low, the seeds will not germinate either. To avoid mold, you should use the greenhouse ventilate regularly. Your chillies will germinate after about 10-21 days.
Dry the chilli
Dry the chilli
If you have finally been able to harvest your own chillies or if you want to keep the freshly bought chillies longer, you can easily dry them in the oven. The loss of water will make it almost impossible for bacteria to multiply. That is why drying after a high-yield harvest, for example, is worthwhile.
For the whole procedure you have to be around 3 to 5 hours to take. You can dry pretty much any type of chilli, depending on how hot you want it to be later. First you have to wash the chillies thoroughly and dry them well. Then you cut off the stems - think of the gloves here. The chilies can now be dried whole, but not everyone likes the seeds in the pods. You can easily remove them by cutting the chillies in half and removing them with a knife. A slightly easier method is to move the pod back and forth between your thumb and forefinger until the seeds separate from the pepper.
Next, line a baking sheet with parchment paper and place the chili peppers with the cut sideup on the sheet. They need in the oven 50 ° circulating air for about 3 hours to dry, but you should turn it over in between. When drying, it is important that you leave the oven open about two centimeters, for example using a wooden spoon. This allows the moisture to escape better. Incidentally, when drying chilli, they often arise sharp fumeswhich can cause respiratory irritation and severe coughing. So don't stay in the kitchen all the time with all the windows open.
When the pods have dried after 3 hours, you can process the chillies into powder or flakes.
Make chili oil yourself
Make chili oil yourself
A delicious alternative to spices is chili oil, which you can easily make yourself at home. To do this, wash about 4-5 chili peppers and cut them into small pieces. Depending on the variety and preference, you can remove the seeds beforehand. Now put the chopped pods into one boiled bottle and fill this completely with olive oil on. If you want, you can also add a pinch of salt, a stalk of rosemary, or other herbs.
The oil is already ready after these simple steps, it only has to steep for a few days in a dry and sun-protected place. The sharpness gradually comes out. Once the oil has the right flavor for you, all you have to do is sift out the chili peppers. The oil tastes particularly good with pasta, risotto or pizza.
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