Let’s talk about His Majesty the chili pepper, a spice that brightens and colors our dishes and our tables, among the most used to flavor foods and satisfy the palate with that aromatic and spicy taste at the same time. At the base of the spiciness of the chili pepper is the alkaloid capsaicin which together with four other related substances, called in the complex capsaicinoids, gives the sensation of “burning” the taste buds. Capsaicin also has antibacterial effects, foods cooked with chili can in fact be stored longer. The chili pepper is full of vitamin C and has a recognized antioxidant power, as well as demonstrating a certain effectiveness in the treatment of colds, sinusitis and bronchitis. In addition, the “burning” of the pepper promotes digestion, as capsaicin increases the secretion of mucus and gastric juices.
His majesty the Calabrian hot pepper
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