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Useful properties and types of hot (hot) peppers

Useful properties and types of hot (hot) peppers


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Why hot peppers are useful

Usually, when they write about any agricultural vegetable crop, they start with a description of its botanical characteristics, but I will deviate from the traditional structure of the article, although I will mention this aspect in the process of writing.

Any person always first has a question: why should this vegetable be grown? What is the use of the fact that it is red and even hot or, as they say, hot pepper. But who ever wondered: why is he so popular among the southern peoples?

The most amazing thing is that our nature has arranged everything very rationally, only Homo sapiens, a reasonable man, does not always use his mind.


However, let's remember the chemistry. Hot pepper contains flavonoids, plant pigments, which are phenolic glycosides, containing mainly flavan derivatives as aglycone. But this does not say much to the gardener, not everyone remembers such a subject as chemistry, especially since recently at school they have been studying only what is required for the exam. But this is so, by the way.

Anthocyanins (from the Greek anthos-color), plant glycosides containing hydroxy derivatives of 2-phenylchromene as aglycone (anthocyanidin). The variety of colors of fruits and flowers is due to the fact that anthocyanins are found in plants in the form of pyrillic salts, quinoid form, or in the form of potassium, calcium and sodium salts.

Anthocyanins also form complexes with flavonols and flavones; pungent pepper contains a lot of them as a result of the formation of hydrogen bonds between the hydroxyl groups of the anhydrous base of anthocyanidins and hydroxyl groups in the aromatic nucleus (copigmentation).


As a result of this interaction, a huge variety of plant colors is achieved, respectively, and a variety of substances useful to humans. Some flavonols, such as catechin, hesperetin, rutin, quercetin, as well as chalcone and dihydrochalcone derivatives, belong to the vitamin P group and have a capillary-strengthening effect.

Flavonoids are also used in medicine as hepatoprotectors, choleretic (liver treatment). Pepper has long been used effectively in the treatment of liver diseases - it contains flavonoids that help restore damaged tissue. Under its influence, the liver produces more bile, which enters the small intestine.

Pepper possesses diuretic and many other beneficial properties for humans. The functions of flavonoids and flavonoids in plants are diverse and not fully understood. They protect the photosynthetic apparatus of plant cells from the damaging effects of short-wave ultraviolet radiation, and have antimutagenic activity. In some cases, flavonoids serve as protective agents against plant damage by pathogens.

So we got to the main thing, in fact, we are not so different in our genome from some kind of cucumber or pepper, the mechanism of biological interactions at the level of cells is in many ways similar, of course, for millions of years the evolution went from cucumber to monkey, and then to man got there.

So, flavonoids protect cells from active solar radiation, and in the south, the activity of the sun, as you know, with short-wave ultraviolet light. Now it is clear that by using hot peppers, southerners save their bodies from the insidious sun, prevent mutations in cells, which, as you know, lead to oncology. Flavonoids have strong antioxidant properties.

According to a study by the University of South Florida (USA), they regulate the work of the protein presenilin-1, which is the genetic cause of Alzheimer's disease. This is why the elders in the south live long and are always sane. They consume red hot peppers.

And not only the strength of mind and spirit preserves pepper, it also has properties of a more intimate character that are inherent in southerners. What I mean? Sure, capsaicin, alkaloid. This substance gives hot pepper a burning taste. The first person who guessed to measure the degree of hotness of various varieties of pepper was the American pharmacist Wilbur Scoville.

In 1912, he developed an original technique: he handed out different varieties of peppers to tasters and measured how much sweetened water they needed to wash down hot peppers. Now we have moved away from sweet water and the pungency of pepper is evaluated chemically, according to the level of capsaicin content. But the scale and unit for measuring the pungency of pepper to this day bear the name of Scoville.

The pungency of pepper is determined in units. Scoville. When a person's taste buds recognize burning capsaicin, the same information is sent to the brain as in a burn or severe pain, which is the starting signal for the production of the hormone of happiness - endorphin. That is why spicy food feels good. Hot peppers usually contain about 2% of the dry weight of capsaicin.

Endorphins - hormones of rest and satisfaction. They are released through physical contact with the object of love, bringing the lovers a sense of well-being and security. And again, one chemistry, there is no romance, perhaps, falling in love is not at all necessary. There are alternative ways to get the same hormones.

Probably, the production of endorphin by eating hot pepper is more justified, especially since scientists from the University of Nottingham have found that capsaicin, which is responsible for the pungent taste and irritating effect of hot pepper, causes massive death of malignant cells due to the effect on mitochondria, the organelles that provide cells with energy. Moreover, there are no problems with pepper medicine.

For the prevention and treatment of cancer, chili pepper tincture can be used in an amount of 0.3-1 ml per day (in terms of capsaicin). The solution is prepared as follows: pour 1 / 2-1 teaspoon of chili pepper in powder with a cup of cold water, stir and leave to infuse for 10 minutes. Then a teaspoon of this solution should be mixed with water and taken three to four times a day.

It is clear that in a person's life everything is more complicated, and not all feelings are reduced only to the action of hormones. Food cannot replace human feelings, not bread alone, a person is full, but if there is no love, then there is an alternative - the hormone of happiness, which is produced in the hypothalamus when eating hot pepper.

You can eat spicy lecho, it contains tomatoes, and they contain 5-hydro-xytryptamine, the action of which resembles the action of serotonin. Serotin is a defense against depression, it is responsible for sleep and feelings of pleasure. But even on our private plots, working in the fresh air, you can find your happiness, your hormones of love for nature, for life.

Types of hot peppers

However, let's move on, finally, to the pepper itself. Let's start with the most pungent species, in my opinion, exotic.

Bhut Jolokia - known as ghost pepper, grown in Assam, India. In 2007, the ghost pepper was certified Chili Pepper and entered the Guinness Book of Records. Its pungency was estimated at 1.041 million points on the Scoville scale.

The record was broken by Nick Woods from Grantham, England: he grew the hottest chili in the world. Infinity... The pungency of his pepper on the Scoville scale was 1.17 million points.

Of the exotic, you can also call pepper Red Savina habaneros 1.0350 million points on the Scoville scale.

Peppers are fruits, although they are considered vegetables, but, "botanically" speaking, they are berries. Pepper types are generally classified according to the characteristics of the fruit, that is, pungency, color, shape, as well as their culinary uses. Almost all commercially cultivated peppers belong to the species Capsicum annuum. However, one of the varieties of the main type - Tabasco belongs to Capsicum Frutescens.

Two other peppers are gaining popularity right now. Capsicum chinense - varieties Habanero and Rocotillo; and Capsicum pubescens - varieties Peron and Manzano. Currently, most researchers distinguish several cultivated species and a large number of wild ones within the genus.

Here are the main ones:

Downy pepper (Capsicum pubescense Ruiz et Pavon) widely cultivated even among the Incas, its homeland is the highlands of the Andes, where it is known as Rocoto.

Hanging pepper (Capsicum pendulum Willd.) and Capsicum cardenasii grown in some countries of Central and South America, where they are included in special sauces.

There is a wide variety of forms in Mexico bush pepper (Capsicum frutescens L)called "tobacco" or "chili" by the Indians. It is a typically tropical species and is not grown in the mountains, but in the lowlands. Capsicum frutescens is known to be the first pepper seen by the Columbus expedition. This is the familiar cayenne pepper, chili. The physician of the Columbus expedition, Chanka, wrote about the nutrition of the natives and about spices, which were called "ahi" in the language of the locals. This pepper received its modern name from the port city of Cayenne. Cayenne pepper is one of the oldest herbal remedies.

In the valleys of South America, the species is grown Chinese pepper (Capsicum chinense), it is characterized by a hanging arrangement of fruits.

Most common in the world vegetable pepper, annual, or pod (Capsicum annuum), having semi-sharp and sharp varieties. All over the world there are 85-90 genera and about 2800 species of peppers.

Let's get to know the peppers better, of course, not in the literal sense, since many people already "bite" very much.

Capsicum baccatum

Hot peppers are believed to come from the Brazilian rainforest. They are vigorous plants, many are red when ripe, and have thicker fruit walls. Capsicum baccatum (meaning "berry-like"). This unusual species is grown mainly in South America, where it is called for the local "aji". It is characterized by yellow or green spots at the base of the corolla lobes (flower petals). Plants are quite tall for a pepper - up to about 5 feet (1.5 m). Pepper fruits can vary in size.

Capsicum Chinense

Chinense means "from China", but it is not, as the species originated in the Amazon and is now widespread in the Caribbean, Central and South America and the tropics.

This species includes many of the world's most popular varieties, including Habanero, Scotch Bonnet, and the legendary Red Savina. The pods are of various types and the plants are very diverse, although they have a fruity aroma, often reminiscent of apricot. Many people like it in various sauces.

Chinense is a tropical pepper and generally grows best in areas with high humidity. It has a long growing season, its seeds take a long time to germinate.

This species includes all known types of pepper - both Habanero superhots and Bhut Jolokia. My opinion is that Chinense peppers are the most flavorful of all, they are very cute, but "bite".

Aji Chombo (Capsicum Chinense)

Aji Chombo - Pepper Type Habanero... He is red, elongated, his homeland is Panama, which is located in Central America.

In general, peppers such as Capsicum chinense can vary greatly in appearance and plant characteristics. Variants are known, such as the famous habaneros, which forms small, compact, perennial shrubs about half a meter tall. The flowers, like most peppers, are small white with five petals. Fruits vary greatly in color and shape - they are red, orange, yellow, and brown are also known.

Another option is Trinidad Scorpio. This is a tall shrub (up to two meters) with very large fruits, and it sets its fruits only with a long day. The plant usually ripens 80-120 fruits. The roots are shallow, which is generally typical for all hot peppers.

Capsicum frutescens

It has been suggested that Capsicum frutescens may be the ancestor of the species Capsicum chinense, there are different opinions on this. This species is represented mainly by two varieties - Tabasco and Malagueta... Tabasco is the most common variety of the Capsicum frutescens species. And Malagueta is a popular variety in Brazil.

Other common names: aji dulce, Cayenne, cayenne pepper, chili pepper, Chabai Achong, Filfil, Hungarian pepper, Kirmizi Bieber, La Chao, Mexican chili, paprika, Are all Capsicum Frutescens.

Here I would prefer the name cayenne pepper or chili, usually under this name it is sold in vegetable stores. Cayenne pepper is a relative of the chilli peppers. We are talking about many species of different sizes and colors: the color can be from green and yellow to red to dark shades, and the size from 2 to 10 cm. The pungency of the pepper depends on the species. There are varieties that, in their delicate spicy taste, more closely resemble vegetables than a classic spice.

This has led to the fact that, depending on the pungency and pungency, cayenne pepper is classified on a scale from 1 to 120. This scale distinguishes shades of aroma, pungency, astringency and color. Currently, the largest producers of cayenne pepper are some areas of West Africa, Mexico, Brazil, Colombia, California, Guiana, Vietnam, Indonesia and India. The cultivation of cayenne pepper began to be practiced in other countries, and it is often grown at home - in flower pots.

Capsicum pubescens

Capsicum pubescens - the name of the component pubescens means - hairy, the species has leaves with pubescence. Plants, but especially fruits, are often called rocoto. A very remarkable feature of this species is its ability to withstand low temperatures better than all other types of pepper.

Its origin stems from the wild peppers of Peru and Bolivia, and its cultural forms were found 5000 years ago. It tolerates both shade and grows well in full sun and is quite hardy. It is a perennial. Pepper pubescens grows like a shrub, and climbing plants are sometimes found. It can grow up to a height of up to four meters.

Another interesting point should be noted: this species is "isolated" from other domesticated species, since it cannot be pollinated with other species.

Another distinctive feature of this species is the black seeds of the fruit. The variety includes the Peruvian rocoto and the Mexican manzano.

Capsicum Annuum

The wild form of this species originates from Florida and the Bahamas to Arizona and down through Central America to Columbia. The seeds have been found in archaeological sites dating back to 5000 BC. Scientific evidence suggests that by 3500 BC, Capsicum annuum was already being cultivated. Annuum means annual. In fact, this is an incorrect definition, given that in Chile they are perennials under appropriate growing conditions, we have an annual. This species is the most widespread, five of its domesticated species are widely cultivated. Capsicum annuum, which includes many types of peppers - bell peppers (paprika), jalapenos, chiltepin (hot and sweet) - poses fewer problems when growing.

So, rare types of peppers - this is for big lovers of these burning plants. An ordinary gardener grows early ripening hybrids of hot peppers on his site. For practical purposes, we define hot peppers as very hot and medium. Growing exotic things is interesting, but troublesome. Some rare varieties can germinate for a month and a half or more, some need a certain temperature and humidity, light conditions. And for your homemade preparations, it is better to stop at cayenne pepper, by the way, the Japanese call it Iwo Jima.

It is better to grow modern hybrids on the site, and not varieties, they begin to bear fruit much earlier, which is important in our climatic zone, moreover, they are genetically resistant to many diseases.

I will list those hybrids that we grow on our site:

Hot pepper Gibor F1 - an early hybrid (78 days) of Dutch selection, its fruits are red, dense, size 16x3 cm, fruit weight 40 g. The peculiarity of this hybrid is that it has thick flesh (3 mm) with strong pungency.

Hot pepper Cohiba F1 - early hybrid (74 days) of Japanese selection. Its fruits are red, dense, their size is 18x2 cm. Pepper is moderately medium hot, suitable for many spices and pickles, pickles.

Hot pepper Cayenne Dragon F1 Japanese selection, early (74 days), shiny red fruits, dense, size 18x2 cm. Chili pepper or cayenne pepper is the main component of the seasoning of the same name.

Read part 2 Growing hot pepper

Vladimir Stepanov, Doctor of Biological Sciences

Photo by Olga Rubtsova and E. Valentinov


Most popular varieties

Various varieties of hot peppers with different shapes of fruits and degrees of pungency have gained popularity among the population. We present a description of the best of them.

Indian summer - the plant of this variety looks like a small bush. Shoots with densely spaced small leaves are practically invisible. In each axil of the leaf there are 1-2 fruits, which gives the plant a decorative effect, both during flowering and during fruit ripening. Rounded small red fruits look like berries. Due to its whimsy to growing conditions and relative shade tolerance, the variety has gained wide popularity when grown in a pot on a windowsill. The fruits ripen by September, therefore the corresponding name of the variety. They have a pungent pungent taste with medicinal properties.

Jellyfish. The curved, elongated fruits of this variety are randomly arranged over the compact plant and resemble the tentacles of a jellyfish. The variety is very hygrophilous and requires constant moisturizing of the leaves. Prefers sunny locations. It grows well both in the garden and in pots on the windowsills. The pungency of the fruits is above average, it is very convenient to use in canned vegetables.

Variety Ogonyok - one of the varieties with increased pungency of the fruit. Its small ripe fruits located on a compact bush resemble bright lights, but to get them it takes about 5 months from sowing the seeds. The fruits lend themselves very well to natural drying, and they are easy to store later in a closed glass jar. They contain an increased amount of coloring pigments and dry substances, which gives a special taste and aroma to the fruit. Tolerance to bacteriosis and verticillosis allows growing the variety in a wide variety of open and protected ground conditions.

Flame. Want to see a burning plant? Ripe proboscis fruits with a mirror-like surface of this variety are very similar to tongues of flame. They ripen for a long time and do not dry out in natural conditions, therefore they are used mainly for canning. Resistance to verticillium wilt makes it easy to grow outdoors.

Habanero red. The variety is the standard of the greatest pungency in peppers. Gives 10 points out of 10 on the pungency scale. Despite the small size of the heart-shaped fruits of about 15 grams, one can get harvest more than 1 kg... Easily adapts to different growing conditions, and can even grow on a windowsill in a pot.

Dragon tongue. The earliest variety of hot pepper. The tall plant produces very long proboscis fruits, weighing about 3 grams. The plant is unpretentious and does not require shaping. Eating enough pungent fruits makes you feel like a fire-breathing dragon.

Thus, hot pepper has not only edible pungent fruits, but is also an ornamental crop that can decorate the interior of the house for a long time.


Hot peppers - varieties and types in the photo

1. Berry pepper (Capsicum baccatum), eg ‘Bishop’s Crown’, is distinguished by decorative bell pods, which, after being harvested, retain their freshness for a long time.

2. Rocoto, or capsicum pubescent (Capsicum pubescens), can be recognized by black seeds. The walls of the pods are thick and juicy, so drying the fruits is quite problematic.

3. Habanero, or Chinese pepper (Capsicum chinense), ‘Orange Lantern’ with green, later orange-red pods, it belongs to the very sharp species.

4. Chili peppers with purple fruits such as 'Starfire Purple' and 'NuMex Twilight'ideal for growing in pots. As they mature, the pods change color from green to purple.

5. 'Birds Eye' Is one of the hottest chili varieties, so don't overdo it!

On a note

You can grow pepper seedlings yourself. To do this, sow the seeds in March and place the pots on a light-colored windowsill.


Tips for growing hot peppers

Just like sweet peppers and other cultures in general from southern countries, hot peppers love warmth and light. In terms of care, it is not as whimsical as its sweet brother, it is quite easy to grow it. It can always give a good harvest, but if you want to get healthy bushes with a mass of red pungent pods, you need to competently approach the cultivation of this healthy vegetable.

Basic rules for growing:

  • It is necessary to take into account the climatic conditions in which the pepper will be grown. Based on this, you need to select the right variety with the optimal ripening period, disease resistance and bad weather conditions. This will determine the timing of sowing seeds for seedlings, and planting in the garden. Keep in mind that the age of the seedlings at the time of planting in the ground must be at least 60 days.
  • Pay attention to the expiration date of the seeds - younger ones, 1-2 years old, have better germination.
  • Peppers have a rather weak root system, so the seedlings do not tolerate picking well. If possible, sow immediately in separate containers (preferably peat ones).
  • It is necessary to germinate seedlings in the right conditions - the room temperature should be + 25-28 degrees. After germination, it is reduced to +18 so that the shoots do not stretch out. And after a couple of weeks, a warm microclimate is established again.
  • Peppers grow well in sandy loam light soils. The ground must be moist and well-drained. To achieve good permeability, sand or peat can be added to the soil.
  • Don't forget about nutrition. Top dressing is arranged at least once during the seedling period and three times after the bushes are in the garden.
  • Seedlings will grow healthy if they are provided with a constant supply of sunlight and heat. Avoid drafts.
  • Seedlings take root better in open ground, if 10 days before planting they begin to harden - take boxes with seedlings out onto the veranda.
  • The first inflorescence that appears will need to be removed. This will provoke the early appearance of new ovaries.
  • Do not plant hot peppers next to sweet varieties. Otherwise, the latter will acquire a pungent taste.
  • Watering should be done regularly, in moderation. If you rarely water your pepper beds, they will be spicier.
  • To get more harvest, remove the peppers in the technique stage: new fruits will immediately begin to form in their place.
  • Low-growing varieties can be transplanted into pots at the end of summer and continue to be grown at home in winter.
  • Thick-walled peppers are used in seasonings, pickles, marinades, and preservation. Thin-skinned peppers are processed into seasoning.
  • As you can see, growing a healthy spice seasoning in your garden is not a big deal. And how pleasant it will be to harvest hot peppers and enjoy the unusual taste of ordinary dishes all year round.


Hot chili: both heals and rejuvenates

Scorching hot chili is not only a strong flavoring culinary additive, an ingredient in many seasonings, sauces, and spices. Red peppers take pride of place in the top ten foods recommended by the World Health Organization. However, as with any product, the flip side of the benefits of chili is the harm caused by improper use or overdose. Information about the properties of the spice will serve for its correct use - for the benefit of health.


The benefits of bell pepper for men and women

Bell pepper was unknown to Europe until Columbus made his landmark discovery of a new continent across the Atlantic.

Pepper seeds came to European soil at the same time as the squash culture, and the fruits took a strong place in its cooking.

Botanists have found that the original growing area of ​​pepper is the countries of Central America - Mexico and Guatemala, the countries are hot, "spicy" like the vegetable itself.

Bell pepper has taken root very well in the aura of Eastern Europe, in particular in Hungary, Romania, Bulgaria, Moldova and Montenegro. Famous goulash, fragrant, rich, combining the most tender meat and assorted sautéed and stewed vegetables must include sweet peppers.

In Russian cuisine, pepper is primarily known as a "pocket" for stuffing it with rice and minced meat. Vegetables filled with filling are simmered over low heat for about an hour.

This dish can be found on many festive tables.
According to its taste characteristics, sweet peppers, certainly referring to vegetables, have a pronounced juiciness and sweetness.

Crunching them is extremely beneficial for the body, and this applies to very many areas of health.

The chemical composition of the pulp of bell pepper

Let's take a look at what the juicy bell pepper fruit brings to the human body. This, for example, is almost the entire group of B vitamins (riboflavin, thiamine, nicotinic acid, pyridoxine, folic acid). There is a lot of ascorbic acid in its pulp, which gives the pepper a pronounced sourness.

In yellow pepper, ascorbic acid is concentrated so much that a vegetable eaten whole saturates the body with vitamin C, which is enough for five whole days. Pepper also contains tocopherol and retinol. Like retinol, lutein in peppers is a great help to the eyes.

Lutein strengthens the eye muscles, which tend to become lazy and weaken, which means it is able to stop the progression of myopia in sufficient quantities.

You can find both phosphorus, and potassium, magnesium, chlorine, sodium, sulfur, and calcium in crispy ringlets. A real treasure of natural health!

Pepper is a source of copper, manganese, selenium, molybdenum, iodine, iron, zinc.

The combination of magnesium and vitamin B6 in pepper serves as a powerful healing tandem for the central nervous system.

Persons prone to outbursts of anger, choleric and eccentric women should definitely include pepper in their diet, because this bunch of trace elements (manganese + pyridoxine) reduces the excitatory function of the central nervous system.

Emotionally fatigued people should also help their inner resources by improving their bell pepper diet. For those suffering from causeless migraines, magnesium and vitamin B6 are vital. Seizures can also indicate a life-threatening deficiency of these substances in the body.

The fiber in peppers will be of great help to people suffering from constipation and soreness in the washroom. Healing the gastrointestinal tract, fiber cleans the walls of the intestines from various debris remaining on them.

Nitrogen compounds are the basis for the synthesis of amino acids by the body itself. In fact, by regularly consuming bell pepper, a person provides his body with a building material from which the body draws strength for its recovery and renewal, as well as the construction of new, viable cells.

Alkaloids in bell peppers

It is these substances that are among the most in demand, for which pepper is grown in homeopathy and folk medicine (it is worth noting that there are more alkaloids in paprika than in Bulgarian). The hotter the pepper, the higher the percentage of alkaloids in it. Their main therapeutic purpose is that they irritate the deep skin layers, enhancing local blood circulation.

It is extremely useful for boosting metabolism. The burning property of alkaloids has a warming effect. This property is used in the treatment of colds. In case of joint pain, rubbing the site with the pulp of bell pepper should be done until the epithelium is slightly reddened.

You can apply the pepper in the form of a compress for several hours, after holding it in alcohol for about three minutes.

And it will also be a good option to dry the chopped bell pepper, dry it well and grind it to a powdery state.

As needed, the powder is poured onto cheesecloth, it is also tightly closed and stitched around the perimeter with several stitches of thread.

The compress is soaked in boiling water for 2–5 minutes and placed on the problem area, covered with a towel on top to keep warm. The compress is applied for half an hour.

In order for all of the above useful substances not to disintegrate under the influence of high heat treatment rates, it is recommended to cook dishes from bell peppers (be it peppers stuffed with meat and rice, or vegetable stew) steamed. Thus, the maximum number of amino acids is preserved, which are simply destroyed in other types of processing.

Bell pepper contains the most carbohydrates (out of a hundred grams of the product, about 90% is water, and 6.7% is carbohydrates), less than a percent is allocated to proteins and fats. From this it follows a logical conclusion that pepper is fully consistent with dietary products. Especially nutritionists are encouraging the inclusion of pepper in the diet of people with diabetes and obesity.

Phytosterols tend to stabilize metabolism, including old fat deposited in many places into resources for the body to process. Lycopene, which gives the vegetable a red hue and effectively breaks down fat molecules, has the same effect on the body.

The use of pepper is also in the elimination of cholesterol, which significantly heals the vascular system.

Fight cancer

A few more words should be said about lycopene. This substance suppresses cancer cells, prevents their division, destroys the mechanisms of formation of new tumor tissues.

Lycopene simply prevents the blood from saturating the affected tissues with vital nutrients, which leads to the death of malignant neoplasms.

Capsaicin is the same alkaloid that disinfects tissues, inhibits the growth of bacteria and cancer cells. Capsaicin helps relieve and relieve pain.

Based on the foregoing, bell pepper is one of those rare types of botanical crops that are necessary to prevent the formation of cancerous tumors in places of residence with an increased radiation background and ecologically unfavorable areas. Chlorogenic and p-coumaric acids displace carcinogens (substances that promote the transformation of healthy cells into cancerous ones) from the internal cavities of the body, and this is another reason for the regular use of fresh bell pepper.

Pepper as an enhancer of masculinity

The specific value of bell pepper for maintaining men's health has been scientifically proven and substantiated. Pepper increases sexual activity, causes persistent sexual desire.

The substances contained in pepper increase the quality and quantity of sperm (as we know, it is "lazy" sperm that are one of the most common causes of male infertility).

Due to the B vitamins, men who consume bell pepper will avoid baldness.

And chronic fatigue, as the clearest signal of the body about a lack of magnesium, will pass as soon as pepper is included in the daily menu in any salads, soups and side dishes served on the table. Scientists from France have confirmed that the richer the taste of pepper, the higher the testosterone level will be in the first day after the product is consumed by a man.

Pepper and women's health

The benefits of pepper for the female body include the following healing effects:

  • increases the strength of the hair shaft
  • stimulates the awakening of dormant hair follicles
  • sleep is normalized
  • strengthens the nail plate and prevents its delamination
  • the greasiness of the skin is normalized, the abscesses go away (with the help of regular masks)
  • as part of complex therapy, the beneficial substances of pepper help to increase collagen in the skin and enhance its elasticity.

Bell pepper masks can include sour cream, honey, brewer's yeast in their base (to enhance the positive effect of the B vitamins). The pepper is crushed to a gruel, pre-peeled from the peel, seeds, stalk, and left for a while so that the juice is released from it.

Next, the required ingredients are kneaded. If, after applying the mask, you feel a tingling sensation, this is very good: zinc and ascorbic acid in the pepper cleanse your pores from impurities and let them "breathe".

Definitely, beauty is worth suffering such a little discomfort for its sake.

Bell pepper is a wonderful vegetable. I hope we have convincingly proved this to you!


Features of the use of sweet pepper

In order not to harm your health, it is important to choose and store the product correctly. There are also some features of its use in various pathological conditions.

Selection / collection rules and storage

Not everyone knows that Bulgarian fruits can be female or male. Moreover, they differ in taste and other characteristics:

  1. Pepper boy. It has 3 convex segments and an elongated shape. This product is harder and more acidic. Most often used for conservation, for cooking dishes that require heat treatment (stew, stuffed peppers).
  2. The girl pepper has 4 bulges. The fruit is wider and shorter. It contains more water, but it is much sweeter than male. It is advisable to use it fresh, add it to salads.

But no matter what gender the vegetable crop is, when choosing it, you should pay attention to the following points:

  • the fetus must be heavy, this is an indicator of its maturity
  • there should be no dark or orange spots, dots or swelling of the skin on its surface (this indicates that it is affected by fungi or insects)
  • the tail of the pepper should be green and firm (a dry or black stem indicates staleness of the product).

Fresh fruits should be stored in the refrigerator for about 7 days. At the same time, do not put them in bags or wrap them in paper, this will lead to rotting after 2 days.

Eating raw and cooking

Bell peppers are best eaten raw. So it retains the maximum amount of vitamins and minerals

In this case, it is important to follow these recommendations:

  1. Before use, vegetables should be thoroughly washed with water. Thus, not only dirt is removed from its surface, but also harmful substances - pesticides. Peppers should only be washed in cold water, as hot water destroys antioxidants.
  2. You need to eat only ripe fresh vegetables. If there are signs of decay (stains, dents), do not use it.
  3. Most of the trace elements are found near the stalk, in the white pulp and in the seeds. Of course, not everyone will like the seeds, but the pulp is quite edible and very useful.

When a vegetable is heated, more than half of the nutrients evaporate from it.

But for some categories of people, raw fruits are prohibited:

  • children under 2 years old
  • nursing mothers
  • patients with gastritis and other severe gastrointestinal diseases.

Peppers can be pan-fried, grilled, baked and stewed. It perfectly complements meat dishes, it is used in vegetable stews, and is also stuffed.

How much you need to eat for various diseases and conditions

Pepper is very useful for certain pathological conditions. Many people are interested in how much product you need to eat to improve the condition with a particular disease:

    Decreased immunity, frequent colds. The fruits contain a lot of vitamin C, which can increase the protective properties of the body. It is especially useful to use the product during the season of colds and infectious diseases. In this case, it is enough to eat 1 or 2 small peppers.

Heart diseases and their prevention. The sufficient content of potassium and vitamin P makes the vegetable indispensable for improving the condition of the heart muscle. Also, there is a cleansing of blood vessels from harmful cholesterol, which is the prevention of atherosclerosis.

  • Violation of hematopoiesis. The vegetable contains a lot of iron, so it has a good effect on the condition of the blood. With anemia, you should eat 1-3 fruits every day.
  • Stress, sleep problems, nervous and intellectual overload. B vitamins, as well as iodine, help to improve the functioning of the brain. With the regular use of sweet fruits (1 or 2 times a week), a person's mood rises, mental processes improve, and sleep normalizes.
  • Skin and hair problems. For hair and skin to shine, a person needs to eat many different foods. You can make vitamin salads from pepper at least every day.

  • Watch the video: Health Benefits of Cayenne Pepper Capsaicin


    Comments:

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