The origin of chili ...Recipe and benefits...Spice tourism...

Chili peppers are widely used in many cuisines as a spice to add heat to dishes.

Chili peppers originated in Mexico. After Mexico, Columbia followed...

Like you know Mexico has the most powerful spices in the world cuisine!

In Mexico you can find even sweets with chili, chocolate with chili...

Now comes in Europe too.

Why not juice with chili and more...(recipe follows)

Here are the main bioactive plant compounds in chili peppers:

CapsanthinThe main carotenoid in red chili peppers — up to 50% of the total carotenoid content — capsanthin is responsible for their red color. Its powerful antioxidant propertiesmay fight cancer.

Violaxanthin The major carotenoid antioxidant in yellow chili peppers, violaxanthin accounts for 37–68% of the total carotenoid content.

Lutein Most abundant in green (immature) chili peppers, lutein’s levels decrease with maturation. High consumption of lutein is linked to improved eye health.

Capsaicin One of the most studied plant compounds in chili peppers, capsaicin is responsible for their pungent (hot) flavor and many of their health effects.

Sinapic acid Also known as sinapinic acid, this antioxidant has a variety of potential health benefits.

Ferulic acid Similarly to sinapic acid, ferulic acid is an antioxidant that may help protect against various chronic diseases.

The antioxidant content of mature (red) chili peppers is much higher than that of immature (green) peppers.




So, Chili peppers are rich in antioxidant plant compounds that have been linked to various health benefits. Most notable is capsaicin, which is responsible for the pungent (hot) taste of chili peppers. (Source Healtline.com)


However, since they are only eaten in small amounts, their contribution to your daily intake is minuscule. These spicy fruits boast (Source Healthline.com):

Vitamin C. Chili peppers are very high in this powerful antioxidant, which is important for wound healing and immune function.Vitamin B6. A family of B vitamins, B6 plays a role in energy metabolism.Vitamin K1. Also known as phylloquinone, vitamin K1 is essential for blood clotting and healthy bones and kidneys.Potassium. An essential dietary mineral that serves a variety of functions, potassium may reduce your risk of heart disease when consumed in adequate amounts.Copper. Often lacking in the Western diet, copper is an essential trace element, important for strong bones and healthy neurons.Vitamin A. Red chili peppers are high in beta carotene, which your body converts into vitamin A.


Chili peppers are rich in various vitamins and minerals but usually eaten in small amounts — so they don’t contribute significantly to your daily micronutrient intake.

Other plant compounds

Chili peppers are a rich source of spicy-hot capsaicin.

They are also very high in antioxidant carotenoids, which are linked to numerous health benefits.


Chili peppers are not good for everyone. They trigger a burning sensation and may cause stomach pain and diarrhea in some individuals. Some studies associate chili consumption with increased cancer risk.


The bottom line

Chili peppers are a popular spice in many parts of the world and well known for their hot, pungent flavor.

They are rich in vitamins, minerals, and various unique plant compounds.

These include capsaicin, the substance that causes your mouth to burn. Capsaicin is linked to several health benefits, as well as adverse effects.


On one hand, it may help promote weight loss and relieve pain when consumed regularly.

On the other hand, it causes a burning sensation, which is unpleasant for many people, especially those not used to eating chili peppers. It’s also linked to digestive upset.

It’s important to pay attention to your own tolerance levels when eating chili peppers. Using them as a spice may be healthy, but those who experience digestive distress should avoid them.


Juice Recipe:

chili, cinnamon, lime, honey



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to be continued ...

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