Sweet peppers or paprika and black pepper does not belong to the same family. Peppers are rounded, bell-shaped vegetable with either three or four lobes.
Peppers are for their versatility in many great dishes, including grilled for barbecues, filled with the desired filling and baked, steamed with other vegetables, in sauces or briefly cooked or eaten cold, fresh and raw in salads or popular as snacks at any time of the day. No wonder they are the Favorites of the vegetarians and vegans.
They come from the colorful peppers family, which can be divided into two main categories – fresh peppers and hot peppers, like jalapenos. The difference arises from the presence of capsaicin in chilies (which I will soon explain), but not in peppers.
Fresh peppers are also known as Capsicums, sweet peppers or bell peppers green / red.
All peppers start green and change color when they mature. Depending on the phase of maturity and their varieties their colors range from Orange, yellow, red, purple, Brown, black, ivory, or green and do also their sweet.
But green peppers stay green during maturation. So can be difficult to distinguish other peppers, of the green variety before they mature.
All peppers provide an excellent source of vitamin C. green peppers contain three or four times the daily values of vitamin c as much as two times of vitamin C than oranges, while red or yellow peppers pack.
In addition to energy packed with vitamin C, peppers also offer phytochemicals like lycopene and beta carotene (precursor of vitamin A), folic acid, potassium, vitamin B6 and many fiber. Chili peppers contain one additional substance called capsaicin has many health benefits:
1 Effective treatment and natural pain relief in inflammatory diseases such as arthritis, psoriasis, diabetic neuropathy.
2. To reduce risk of heart attack and stroke, as it helps to reduce cholesterol and blood clots.
3. Disable blocked nose and congested lungs.
4. Prevent prostate cancer by inhibiting the growth of cancer cells
5. Stomach ulcers by killing bacteria in the stomach to prevent and more protective gastric juices to stimulate.
6 Help to lose weight, as it speeds up your body’s metabolism to suppress appetite and cravings for sweets.
7 Check the-lower risk of type 2 diabetes by your blood sugar levels.
Capsaicin is what makes the Chili Hot, as it produces a strong burning sensation in the mouth. The seeds are not the main culprit for the emergence of the sharpness. Capsaicin actually the most concentrated in the white membrane, where the seed is connected.
Therefore you should let gently touch your eyes with your hands after the chili peppers that is not in contact with your skin or eyes as rubbing of chillies. Wash your hands thoroughly with SOAP and water after handling the chilis.
Consider a really hot chilli, which eat an unbearable burning sensation in the mouth, drink milk or food, yogurt, rice or bread of water instead, to alleviate the pain.
Peppers are available in markets throughout the year. Choose the elegant, solid and glossy peppers that feel heavy for their size. Watch out for unhealthy peppers with soft or wrinkled areas, cracks, slashes or black spots. Except for jalapenos, which have at their root ends, often flat cracks, the chili peppers should be crack free.
It is best, wrap the peppers in paper bags or paper towels and keep in the refrigerator up to 5 days for Bell Peppers and up to 3 weeks for the chili peppers save their freshness.
Keep in mind, wash the peppers before cooking to remove the wax on their surfaces.