Chilli peppers

In hot countries, including our South, you know always that eating chillies in summer, despite the immediate heating effect, actually promotes perspiration, by decreasing body temperature. In addition, the spicy taste, stimulates the appetite that is in short supply during the summer months. But the off on explaining the use of spices such as red pepper consists of antibiotic action that, while combating bacterial growth more intense in warm climates, provides better food preservation. Disinfectant action that the chili manifested also in the gastrointestinal tract, acting as antifermentativo and antiputrefattivo, and facilitating digestion for activation of circulation. There are many varieties of this plant native to tropical America.

It is a variety of peppers that gives small fruits varied in shape (elongated, conical, prismatic, globosa) and of various colours (red, ripening orange-yellow, yellow green, unripe; but edible). The most common use of our parts is elongated and red chilli peppers, which were given telling names such as "hellish" pee, "diavulicchiu", or "Satan's Kiss".

Nutritionally, fresh chilli is an important source of vitamins (A, E, C, B2, PP) right in red type and spicy Hungarian Scientist discovered vitamin C. To confer the noted spicy flavor and other medicinal properties is a substance, capsaicin, but makes it contraindicated in all cases of gastrointestinal inflammation and hyperacidity.

chilli jam

Ingredients

1 Kg of red chillies, 300 g sugar, 200 g of honey, 2/3 tablespoons of white vinegar, 1 Apple peeled, 250 g of water.

Procedure

Puree the chiles deprived of petiole, boil water with sugar and when bubbles pour peppers, stir, add the honey, chopped apples, vinegar and keep on stirring. The jam is ready when bubbling begins to make the bubbles. Clean the glass jars with pure alcohol; then fill with jam and exit, turn upside down upside down, wrapped in a woolen cloth. When lukewarm, rigirateli and let them cool always wrapped in woollen cloth.