The term chili (vegetable green, yellow, orange or red) is a common name used in French to designate several species of the genus Capsicum family of solanacées.Tous peppers, mild or strong, are part of the same family, the Solanaceae, which also includes eggplant, tomatoes, zucchini, potatoes and tobacco. The pepper belongs to the genus Capsicum. There are generally hot pepper such as paprika peppers.

Last came among the spices, chilli is today that we consume the most in the world itself is so uneven across countries. This is in hot regions (Africa, America, Southeast Asia, Caribbean) it is most appreciated. But in recent years, the chili is more and more popular among Western populations to the point that selling chilli sauce exceeds that of ketchup in the United States.

Why you burn it?

This is the Capsaicin, which is responsible for the spiciness of the pepper. Pure, its power is such that it is detectable in diluted 10,000,000 its weight in water (1 g of capsaicin per 10 cubic meters of water!).
This molecule is present throughout the pepper but you can find in larger quantities in the seeds.
Depending on its concentration, the chili will be stronger or weaker.

When capsaicin comes into contact with mucous membranes of the mouth and causes the burning sensation, the brain secretes endorphins, a molecule similar to morphine. This natural painkiller causes mild euphoria that the subject will want to hear again by repeating the consumption and increasing the dose resulting in a dependency and addiction in the long run. But rest assured, so far, we have never seen civil disturbances accompany addiction to chili, so do not hesitate to consume!

Peppers contain medicinal properties many and varied. Attributed to the antiseptic powers of peppers.
The capsaicin content in chilli promotes increased production of saliva and other gastric juices thereby improving digestion.
Notably, when fresh, it helps digestion of starchy foods.

Consumption of pepper causes dilation of blood vessels so that blood pressure decreases and the blood cleared, thereby reducing the risk of stroke.

The local application of a poultice of pepper leaves heals bruises and rheumatism.

The dried leaves into powder have an anti-parasitic. Added to food or used in purgative, they are effective in the treatment of pinworms.
Avoid touching your face, lips and eyes when cutting hot peppers, as this can cause irritation. Once we finished with the knife and cutting board, take care to the soap and hands.

According to the concentration ratio of capsaicin in the chili, simply can manipulate them to tears.
If the skin is very sensitive hands, wear gloves when handling hot peppers.

To reduce the taste of hot peppers, you must remove their seeds and inner membranes whitish and spongy on which the seeds are attached. Alternatively, place the peppers soaked in vinegar and cold water for about an hour.
Generally, one must be careful with the quantities, because the flavor and the spicy pepper develops during cooking.

To fight fire pepper it is useless to drink water. Indeed, the Capsaicin is fat soluble, that is to say, it dissolves in fat.
It is therefore more helpful to drink a tall glass of iced milk preferably or absorb ice cream or yogurt.