What makes Capsicums hot is a little chemical compound called capsaicin - I'm sure there's a tongue-twister or two out there involving these C-words. The 'hotness' of peppers is measured on the Scoville Scale. Bell or sweet peppers have a rating of zero on the Scoville Scale as they contain no capsaicin. A jabanero pepper has a rating of 200,000. This means the pepper would have to be diluted 200,000 times to reach a zero rating. By the way, the Jalapeno which most Canadians associate with really spicy food, hits the scale somewhere between 2500 and 8000.
Where Capsicums kick ass is in the vitamin C department. Jalapenos produce 66% of the RDA in a 90g serving. Sweet green peppers serve up a whopping 200% in a 149g serving. These stats are provided by NutritionData.com.
Benefits of hot peppers include:
- Production of sweat leading to smoother skin.
- Lowers blood pressure.
- Contains major antioxidants.
- Acts as an anti-inflammatory.
- Can help in the treatment of colds and fevers.
- Can speed up metabolism and burn more calories thus acting as an aid in weight loss.
- Can trigger the release of endorphins.
- Can be beneficial for those suffering from diabetes.
- Improves digestion by increasing stomach secretions.
The most important benefit of any kind of pepper is that they truly make a meal great. A great website for make it yourself hot sauce recipes can be found here.
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