Introduction:
The red cayenne chilli belongs to the very hot chillies. It is sold ground as so-called cayenne pepper, which, however, has nothing to do with pepper in the actual sense. The orange or red habanero chilli belongs to the extremely hot varieties. Besides being hot, it also has a fruity aroma. The medium hot chilli jalapeño is harvested green and turns red with maturity.
Use/Preparation:
As a hot spice, chilli is used especially in Caribbean, Mexican or Asian cuisine. It is eaten raw, as antipasti, with salads, in sauces or soups.
Health:
Chilli has a blood circulation-promoting effect, is generally stimulating and promotes digestion, relieves flatulence and helps against tension and muscle pain. The capsaicin it contains boosts the metabolism and heat release. After eating a dish spiced with chilli, energy consumption is up to 25 percent higher for up to three hours than when the same dish is eaten without this spice. In addition, the pods are rich in vitamins A, C, B1, B2, B3 and E as well as iron and calcium.
Alternatives:
Red paprika is similar to chilli in taste, but is a lot milder and sweeter. To achieve a certain level of heat, pepper can be combined with paprika (powder). The intensely aromatic heat of white pepper is particularly suitable for this.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 40/167 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 9,5 g |
| Sugar | 5,1 g |
| Protein | 2 g |
| Salt | 0 g |
