The Hot Cook

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Health Benefits of Chili Peppers

red chili peppers

Capsaicin one of the ingredients in chili peppers has numerous health benefits.

Capsaicin lowers your blood pressure and also your cholesterol so reducing your chances of suffering a heart attack.

When consumed capsaicin increases your metabolic rate thereby burning off more calories even when your body is at rest, the effect has been measured at around a ten percent increase in metabolic rate.

Capsaicin has been shown to regulate blood sugar in mice and many diabetics use capsaicin for treatment of diabetic neuropathy.

Several studies have shown that capsaicin can suppress the growth of cancer cells.

Capsaicin is used in medicines and creams to help with the symptoms of arthritis and general pain relief.

As well as being rich in capsaicin fresh chili peppers are high in vitamin C which boosts the bodys immune system, they also contain antioxidants such as vitamin A, and flavonoids like ß-carotene, α-carotene, lutein, zea-xanthin, and cryptoxanthin.

Chili peppers are mineral rich especially with potassium, manganese, iron, and magnesium.

All in all the humble chili pepper as well as spicing up your food has great health benefits.




I just love cooking and eating hot food, especially food cooked with chili peppers.

Here are some of the more popular chili varieties;

Jalapeños – a very hot chili used fresh, pickled or dried.

Habañero – extremely hot with a fruity flavor usually orange in color.

Scotch Bonnet – red hot chili yellow, red or green.

Bird’s-eye – small and powerful chili used in Thai cooking.

Poblano – mild dried chili used in Poblano sauce.

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