Cayenne, a healthy spicy spice

Write: Tomás Franco. Author of Manual for Spices

La cayenne or chili or chilli is within the genre Capsicum of the family "Solanaceae ”. We can consider two main types related to spices. The Capsicum annuum -formed by most of the sweet peppers that are used to obtain paprika- and the capsicum frutescens, formed by a great variety of peppers spicy. Both with different sizes and with very different intensities of itching.

The main component responsible for the pungent taste is capsaicin (8-methyl-N-vanillyl-6-nonenamide). It is found in highly variable proportions depending on the variety, crop and state of maturity. The highest concentration of it is in the interior of the chilli associated with the interior partitions and the seeds.

Nutritional composition

Cayenne It contains sugars and is rich in potassium and manganese. But above all it has high proportions of Vitamins, mainly vitamin A. In addition, it contains niacin, pyridoxine, ascorbic acid, tocopherol and vitamin K.

Cayenne in the kitchen

In general, cayenne used to get a spicy flavor in all kinds of food, meat, fish, eggs, etc. It is a fundamental ingredient of indian and mexican cuisine, where it intensifies the mild flavor of staple foods such as rice, beans and cassava. It is mainly used for marinades and sauces Tabasco type.

In the meat industry produces the typical spicy point in sausages, as well as canned fish and pickles. It is even used in certain cheeses. To reduce its spicy flavor you can extract the seeds and ribs. After touching the chillies, wash your hands well and avoid touching your eyes and other sensitive areas.

Chili peppers are stimulating and digestive, favoring the secretion of gastric juices, but they should be consumed in moderation, as large amounts can cause serious irritation of the mucous membranes of the digestive system.

Chili con carne

Ingredients:

• One garlic clove
• A small onion
• 10 grams of butter
• 500 gr of minced lean meat
• 15 ml of ground cumin
• 10 ml ground coriander
• 5 ml oregano, minced
• 5 ml hot chili powder
• 3 Bay leaves
• 200 gr of crushed tomatoes
• 400 gr of boiled beans
• A celery cut into strips
• A red pepper
• A beef broth tablet
• water

Preparation:

• Peel and mince the garlic and onion. Sauté in a saucepan with the butter.
• Add the meat and brown evenly, stirring occasionally.
• Add the cumin, coriander, oregano, chili and bay leaves.
• Stir everything well and add the crushed tomatoes and beans.
• Mix well and add the celery cut into strips and the seedless red pepper, also cut into strips.
• Separately dilute the beef stock tablet in 300 ml of boiling water and add to the casserole.
• Stir the stew and simmer until very thick (about 2 hours).

Cayenne and health

Chili stimulates gastro-intestinal peristalsis, favoring the secretion of juices gastric, which facilitates the normal digestion of food. Recent studies published in the British Medical Journal and collected by various media reach the conclusion that the habitual consumption of spicy foods rich in capsaicin both reduce the risk of death from cancer as for cardiac and respiratory pathologies.

With a regular consumption of chillies active metabolism and it is an effective aid in the treatment of diabetes, as well as a healthy aid for any method that seeks to reduce body weight.