Red Chilli Powder is akey ingredient to heat up curries and almost any other type of foodpreparation. This organic chilli powder will set your ears buzzing and tonguetickling.
Each 1-tablespoonserving of chili powder contains 23.6 calories, with 1.3 grams of total fat, orabout 2 percent of your daily recommendation, and0.2 grams of saturated fat, orabout 1 percent of your daily recommendation. It contains no cholesterol, aswell as 4.1 grams of total carbohydrates, 2.6 grams of dietary fiber, 0.5 gramsof total sugars and 0.9 grams of protein.
- Chili powder enhances the flow of fresh blood to the site of infections. This fresh blood fights against the infection while the leukocytes and white blood cells battle against the viruses.
- Vitamin C, beta-carotene and folic acid in chili powder combine to reduce the risk of colon cancer. Furthermore, the cartonoid lycopene present in chili powder provides protection against various types of cancer.
- Vitamin B6, present in chili powder, is known for lowering high homocysteine levels that can cause damage to blood vessels and hence increase the risk of contracting heart attacks and stroke.
- By enhancing the metabolism rates, chili powder brings relief to nasal congestion and opens lung airways; thus, reducing the symptoms of asthma and wheezing. To add on, chili powder lessens the effects of chronic congestion amongs heavy drinkers.
- With vitamin A present in abundance, chili powder lowers inflammation of lungs and emphysema, which occurs due to cigarette smoking that contains benzopyrene. This is known for eliminating vitamin A from the body.
- Some other health benefits associated with consumption of chili powder include soothing stomach aches, inducing perspiration in hot climates to cool the skin, reducing triglycerides, relieving congestion and stuffiness, killing bacteria leading to stomach ulcers, enhancing blood circulation, alleviating fever, promoting weight loss, stimulating saliva production and treating headaches, sore throats and toothaches.
· Proteins 13 g
· Water 7.8g
· Total Calories 282
· Total Carbohydrates 50 g
· Vitamin A 29650 IU
· Vitamin C 700 mcg
· Vitamin E 38 mg
· Vitamin K 106 mcg
· Calcium 330 mg
· Iron 17mg
A native to Central and South America, chili pepper belongs to the genus Capsicum, which is derived from the Greek word ‘Kapsimo’ meaning ‘to bite’. Hence, when eaten, the chili gives off a burning sensation. Chili pepper was widely used in the cuisines of Central and South America due to the hot and spicy flavor. Moreover, it gained popularity for its use as a decorative item, graduating to be a foodstuff and medicine. With Christopher Columbus setting on a journey from Portugal to discover spices, he landed in South America and found the chili. He named them‘peppers’ simply because they tasted similar to black peppers. He brought them to Spain and spread them to Europe first, and then to South Asian countries,particularly India and China. Soon, it became a part of prime spices used in the local cuisines. Today, chili peppers are cultivated in all continents, with China, Turkey, Nigeria, Spain and Mexico leading the production.