Interesting Facts About Chillies
The origin of chillies is believed to be as old as 7000 B.C. used in Mexico. Chillies were grown and cultivated from 3500 BC. Mexicans used it to spice up their food.
Chilli spread to rest of the European countries. Chilli became the indispensable spice in European cuisines. Chilli became popular in Portuguese. In 1498, the Portuguese explorer Vasco-da-Gama reached Indian shores bringing with him the pungent spice
Chilli seeds were brought to North America for cultivation. In 1888, experiments began for cross breeding of chilli plants. New breeds of chilli plants were evolved. In 1906, a new variety of chilli, Anaheim, was grown. Soon, more chilli varieties were evolved such as strong breed of Mexican chile.
There are more than 400 different varieties of chillies found all over the world.
Today, it is unimaginable to think of India cuisine without the hot spice, chilli. India has become world’s largest producer and exporter of chilli, exporting to USA, Canada, UK, Saudi Arabia, Singapore, Malaysia, Germany and many countries across the world. It contributes 25% of world’s total production of chilli. Some of the hottest chillies are grown in India. Indian chillies have been dominating international chilli market.
Benefits of Chilli
Chillies are excellent source of Vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. Chilli contains seven times more vitamin C than orange
Ever since its introduction to India in 1498, chillies have been included in Ayurvedic medicines and used as tonic to ward off many diseases. Chillies are good for slimming down as it burns the calorie easily. Chillies stimulate the appetite, help to clear the lungs, and stimulate digestive system.
Capsaicin : Chillies have vitamin C and Vitamin A containing beta-carotenoids which are powerful antioxidant. These antioxidants destroy free radical bodies. Usually, these radical bodies may travel in the body and cause huge amounts of damage to cells. These radical bodies could damage nerve and blood vessel in diabetes
The antioxidants present in the chilli wipe out the radical bodies that could build up cholesterol causing major heart diseases such as atherosclerosis.
Detoxicants : Chillies acts as detoxifiers as they removes waste products from our body and increases supply nutrients to the tissues. It also acts as gastrointestinal detoxicants helping in digestion of food.
Pain killer : Chillies stimulates the release of endorphins that are natural pain killers. It relieves pain caused due to shingles (Herpes Zoster), bursitis, diabetic neuropathy and muscle spasm in shoulders, and extremities. It also helps in relieving arthritic pains in the extremities
Antibiotic : Chillies brings fresh blood to the site of the infection. The fresh blood fights infection. The white blood cells and leukocytes present in the fresh blood fights viruses.
Brain : Capsaicin stimulates brain to excrete endorphin and gives a sense of pleasure when ingested. This is the reason people get addicted to chilli.
Cancer : It has been noted that vitamin C, beta-carotene and folic acid found in chilli reduces the risk of colon cancer. Chillies such as red pepper have cartonoid lycopene, which prevents cancer disease.
Heart Attack : Chillies have vitamin B6 and folic acid. The vitamin B reduces high homocysteine level. High homocysteine levels have been shown to cause damage to blood vessels and are associated with a greatly increased risk of heart attack and stroke. It also converts homocysteine into other molecules which is beneficial to lower cholesterol level.
Lung disease : Chillies gives relief from nasal congestion by increasing the metabolism. It also dilates airway of lungs which reduces asthma and wheezing. It relieves chronic congestion in people who are heavy drinkers.
Scoville scale:
Scoville scale is used to determine the pungency of the chilli. The Scoville Organoleptic Test was invented by a pharmacist, Wilbur L. Scoville, in 1912 while working in Parke Davis Pharmaceutical Company. Since that time, this method of measuring the pungent property of chilli is now used widely across the world as it was found to be systematic in approach.
The Scoville test is now done by High Performance Liquid Chromatograph, a modern machine which has replaced the human tasters. This machine is very sensitive to pungency of the chilli just like the human tongue.
Pure Capsaicin----------16,000,000
Naga Jolokia -------------- 855,000
Red Savina Habanero------580,000
Red Habanero ------------- 150,000
Tabasco --------------------120,000
Tepin------------------------ 75,000
Chiltepin -------------------- 70,000
Thai Hot --------------------- 60,000
Jalapeno M ----------------- 25,000
Aji Escabeche----------------17,000
Cayenne ----------------------8,500
Pasilla ------------------------ 5,500
Serrano------------------------4,000
Mulato -------------------------1,000
Bell Pepper------------------------ 0
Comments
.jpg)
.jpg)
.jpg)
