You can certainly talk about hot peppers as a berry that, within just a few centuries of history on our continent and since its importation from South America, has been able to spread as wide as to our kitchen and other areas that go beyond that. In fact, it is widely used as a spice in a variety of foods ranging from chocolate to meat, representing even the key ingredient of famous dishes such as “pollo alla diavola "or the classic “aglio, olio e peperoncino", as well as regional delicacies such as Calabrian salami. In order to be exhaustive, it is important to describe its use in a variety of drinks ranging from the Bloody Mary to the Habanero Rum, as well as in various international sauces such as Curry, Guacamole and Tabasco. Hence, its well-deserved title "Prince of sauces".
But as mentioned, its uses do not cease there: the red pepper is also employed as a local anesthetic in creams and lotions to ease pain, or even to prevent some cardiac diseases. One of the main active ingredients of chili is the capsaicin, which is a substance found in whole fruits that can stimulate and increase blood flow and that causes the characteristic spicy taste. This vasodilatory effect would help keep veins and arteries clean and reduce the risk of high cholesterol, which is the main cause of heart attacks and strokes. Thanks to the above-mentioned active ingredient and metabolic action that ensues, and given the increased blood supply to the tissue, this spice has also the property to help burn excess fat and remove toxins concentrated in skin through sweating: for this reason, it is an excellent dressing even for the most sensitive people. In addition to that, in the medical field the strong antioxidant characteristic of chili peppers lead to its reputation of having antitumor properties, besides being useful in the treatment of illnesses such as sinusitis and bronchitis, as well as aiding digestion.
In order to complete the already respectable fame of Chili pepper, it is necessary to underline the presence of a high content of mineral salts, flavonoids and vitamins, including the important vitamin C, which is essential for our health: a whole set of properties which make the chili a spice that should not be missed on our table.