Without questioning their gastronomic qualities, many question whether regular consumption of chilli is good for health. Some say that the chili favors the formation of stomach ulcers, liver ailments and hemorrhoids. However, each new research on the properties of chile reveals new strengths and applications.
Nutritious and healthy.

Chillies are rich in vitamins A and C, have more vitamin C than citrus fruits, and minerals like potassium, iron and magnesium. In addition, the list of health benefits is really long.

The spicy flavor of chili aid to good digestion because it increases the production of gastric juices. It stimulates the body's metabolic rate, increasing the consumption of calories, which helps reduce weight.

The chili is also excellent for reducing cholesterol levels is a good anticoagulant that helps prevent heart disease and improve blood circulation.

It claims to have antioxidant properties, which delays the aging of cells, is also anti-inflammatory and a potent analgesic for pain such as headaches.

In hot climates, the use of hot spices used to control the growth of bacteria in food, stop infection and regulate body temperature through sweating that causes the food with the feeling that burns your mouth.

The Capsaicin is the compound that gives pepper its spicy flavor. This antioxidant is a powerful anti-cancer, so make sure that eating chilli regularly helps prevent this disease.

THE HABANERO

There are many chile varieties, distinguished by color-yellow, green and red in all its ranges, its flavor-sweet, soft, spicy or very spicy and form, which can be elongated or rounded.

Within these divisions there are many more subdivisions of this herb, and each class has a particular use in the rich cuisine of the countries where it is indispensable in the kitchen.

The habanero, the hottest and best known of the many varieties of this plant. The state of Yucatan, southeast Mexico, is the major producer of chile habanero, with more than 3 billion tons annually.

This variety reaches values between 150 thousand and 300 thousand units on the Scoville scale, which measures the chilies stinging by the amount of capsaicin it contains. The maximum of the scale created by the American chemist Wilbur Scoville is 15 million units for pure capsaicin.

The habanero pepper is used especially for making sauces, and rapidly increasing demand for industrial use as a component in the development of domestic rodent repellents, tear gas and Experior paint for ships, and that capsaicin prevents the binding of algae in the hull. This vegetable is also used as the basis for some food coloring and cosmetics.

THE "CHILLI" THE AZTEC EMPIRE

The word or chili-pepper-derived from "chilli", name this plant was called in the Nahuatl language, French language as used in the Aztec empire. The name pepper spread to South America and with the arrival of the conquistadors jumped to Europe, where he was known as pepper or chilli. The Italians christened "pepperoni" and it became very important part of your kitchen.

The cuisines of Bolivia, Mexico and Peru are the largest consumers of chili, an indispensable ingredient in dishes like mole, tamales, salsas, chiles rellenos, enchiladas, snacks, etc.

Vegetables, fish and meat are some of the foods that are left perfectly accompany the chili, a vegetable demand continues to expand its international cuisine and gaining acceptance in all parts of the world.