Chili pepper is a spice rich in properties, belonging to the nightshade family and in particular to the Capsicum genus. In nature, there are several species, with varying degrees of spiciness: from the sweetest to the hottest. The spiciness depends on the amount of capsaicin, a substance found in all parts of the fruit, and is measured using the empirical Scoville scale. This scale ranges from 0 to 10 degrees. The Scoville units (SU) measure the amount of capsaicin present inside the fruit and are calculated on a scale that goes from 0, the value of sweet pepper, up to 16 million for pure capsaicin. For example, cayenne pepper has 50,000 SU while habanero has almost 600,000. The spicy flavor of chili pepper is given by the action of capsaicin on the receptors of the tongue, which cause a persistent burning sensation. Since capsaicin is soluble in alcohol or fat, particularly casein, it is useful to drink a glass of wine, eat cheese or yogurt sauce, or drink some milk to reduce the burning, while drinking water is useless. Eating a slice of bread can also be effective, as chewing the crumb mechanically removes the capsaicin molecules from the tongue's receptors. Chili peppers are low in calories, about 30 kcal per 100 g, and are mainly composed of water, a good amount of carotenoids, capsaicin, vitamins, polyphenols (antioxidants). Chili pepper is a good natural painkiller and seems to have beneficial effects in case of ulcers. It has a slimming effect and also contributes to a decrease in blood levels of cholesterol, triglycerides, and glucose. Capsaicin is also used as cancer prevention and is excellent for heart health, reducing the risk of ischemia and lowering blood pressure.
The habanero is in fact among the hottest chili peppers, while cayenne, Calabrian, and Mexican jalapeno are moderately spicy. We at Giodà obviously prefer Calabrian chili pepper.
In the image below, we have summarized its main virtues.
Chili pepper is a spice rich in properties, belonging to the nightshade family and in particular to the Capsicum genus. In nature, there are several species, with varying degrees of spiciness: from the sweetest to the hottest. The spiciness depends on the amount of capsaicin, a substance found in all parts of the fruit, and is measured using the empirical Scoville scale. This scale ranges from 0 to 10 degrees. The Scoville units (SU) measure the amount of capsaicin present inside the fruit and are calculated on a scale that goes from 0, the value of sweet pepper, up to 16 million for pure capsaicin. For example, cayenne pepper has 50,000 SU while habanero has almost 600,000. The habanero is in fact among the hottest chili peppers, while cayenne, Calabrian, and Mexican jalapeno are moderately spicy. We at Giodà obviously prefer Calabrian chili pepper. It should be noted that, despite its many beneficial properties, excessive use of chili pepper can be irritating to the gastric mucosa. Therefore, its use is not recommended in cases of: gastritis, gastroesophageal reflux, gastroenteritis, cystitis, hepatitis, or hemorrhoids. In these cases, it is necessary to consult your trusted doctor. In the image below, we have summarized its main virtues.