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Survival of the Hottest
In my personal experience, chilis had to grow on me. As a young boy, hot foods did not come easy nor palatable. Growing up seeing my father chomp on whole jalapenos at the dinner table had my mind baffled. Fast forward 30 years, I wont consume a meal with out some heat sprinkled on! Here you will find some amazing information on the what makes the chili hot and its benefits!
Chilies have been prevalent in cooking for decades, so hot and some not. The diversity amongst these pods varies greatly in shape, size, and heat! Peppers are rated by in Scoville units. The higher the number, the hotter the chili! The range of the Scoville units can be as low as 0-100 units all the way up to hottest chili in the world being a Trinidad Moruga Scorpion, which is over 2,000,000 units. Now that is spicy!!
Chilies contain health benefiting an alkaloid compound, capsaicin, which gives them strong spicy, pungent character.
Chili peppers contain the chemical compound, capsaicin. Capsaicin and its co-compounds being employed in the preparation of ointments, rubs, and tinctures for their astringent, counter-irritant and analgesic properties. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese. Scientist have created formulations that have been in use in the treatment of arthritic pain, post-herpetic neuropathic pain, and sore muscles.
The gift chilis can give is end-less, can you handle the heat?