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The alkaloid capsaicin is responsible for the pungency of red pepper. Among the people, such varieties are called sharp, burning or chili, which, by the way, is not associated with the country of Chile, but is translated from the Astec languages as “red”. Black pepper is less spicy, but another substance gives it hotness - piperine.
We will talk about red (in fact, it can be both yellow and green) pepper, whose hotness is measured in units of the Scoville scale - EHS or SHU. Measurements are now accurate by chemical means, but initially the chemist Wilbur Scoville insisted pepper on alcohol and invited 5 daredevils to taste the infusion. After each sip, sweetened water was added to the solution until 3 out of 5 tasters began to think that the sharpness was gone. By the way, in bell pepper there is no capsaicin, so its index is 0 ECU.
Peppers with a very high content of capsaicin are harvested and even cooked in goggles and overalls and are not advised to be grown by non-professionals. Capsaicin is used to make pepper spray and other weapons, as well as in medicine.
Other Important Characteristics of Spicy Foods
Researchers at the Chili Pepper Institute (this is no joke) advise evaluating spicy foods according to specific criteria:
- Manifestation. How quickly does stinging appear? For example, Asian varieties of pepper begin to burn from the first seconds, and habanero peppers open gradually.
- duration. How long does the sting last? Some varieties score slightly on the Scoville scale, but due to the prolonged “glow” they seem to be very sharp.
- Place. In what part of your mouth do you feel hot? It can be the tip of the tongue, the middle of the palate, the throat, or all at once.
- Feel. Does the sharpness pierce through or is it just a burning sensation in the mouth? This important characteristic can be illustrated by history. Once, Mexican traders tried to sell their peppers in Asia, where no one appreciated even the best and most expensive varieties. It turned out that the hotness of Mexican peppers was too "flat" for Asians, whose spicy dishes, on the contrary, spread thick heat throughout the body.
- Intensity. Here you can rely on your own perception: soft, medium or damn hot pepper?
Spot these features to flaunt gastronomic descriptions when you try our list of peppers, which we've ranked from weakest to strongest.
Features of popular chili peppers
- Pimento
Hotness: 100–500 ECU
Pimento is called cherry pepper because it resembles this berry in shape and color. Although it contains capsaicin, pimento tastes sweet and juicy. It is often used to make paprika seasoning, and is also used as a filling for olives and black olives.
- Poblano
Hotness: 1,000–2,000 ECU
The pepper gets its name from the region in Mexico where it grows. Fruits stuffed with minced meat or cheese are served as an independent dish or dried. Poblano seasoning is called "ancho chili".
- jalapeno
Hotness: 2,500–10,000 ECU
Many people think that jalapeno is a fairly hot pepper. But according to the Scoville scale, its pungency is considered almost low. Ripe fruits are red, although unripe green ones are usually used for food. Spicy lovers can eat it raw on both cheeks, like apples. Often used to make sauces and added to hot dishes such as pizza.
- Serrano
Hotness: 10,000–25,000 ECU
The taste of serrano is bright and deep, it is sharper than jalapeno, but it does not burn the mouth much. Its pungency comes on gradually, so inexperienced eaters can accidentally overdo it and then run around with burning eyes and mouth in search of milk or ice cream.
- Cayenne pepper
Hotness: 30,000–50,000 ECU
In dry form, now it can be found in any store. Gourmets love this pepper for its bright and rich taste, they savor the fruits along with meat and cheese, prepare salsa and other sauces with it. Cayenne pepper is often used in cosmetology and medicine - it can be taken in the form of tablets or extract. The fact is that capsaicin in moderate doses has useful properties: relieves pain, accelerates wound healing, improves mood.
- Thai
Hotness: 50,000–100,000 ECU
Thai refers to various varieties of peppers that grow in Thailand, their taste, appearance and the degree of pungency are very similar. it integral element Asian cuisine. The most famous Thai variety is "Bird's Eye". A wave of hotness of Asian varieties seems to pass through the esophagus and gets to the stomach, but subsides quickly enough.
- habanero
Hotness: 100,000–350,000 ECU
For a long time he headed the top hot peppers. Despite its frightening pungency, it is a popular addition in kitchens. different countries. It is especially appreciated for its unique taste, reminiscent of citrus fruits. However, the spiciness outweighs the sweetness. It is difficult to find it on the shelves of supermarkets, but it is almost always available in online stores. If you decide to try a habanero, put a bucket of ice cream next to it. Yes, just in case.
- Red Savina
Hotness: 350,000–577,000 ECU
This type of habanero was discovered by accident. An American farmer discovered an unfamiliar bush on his lands, which turned out to be a mutation of the pepper he grows. Red Savina usually numbs the mouth, can cause an increase in pressure and temperature, but there are still connoisseurs who find it very tasty and can be savored as an exquisite delicacy.
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A man who ate the world's hottest chili pepper at a global competition ended up in the emergency room with a so-called "lightning" headache.
During the competition, held in New York State, the 34-year-old participant, whose name was not released, ate a variety of hot pepper called "Caroline Reaper".
Shooting headache showed up a few days later.
This episode is described in the specialized clinical journal BMJ Case Reports as the first known such case caused by eating chili peppers.
The doctor who analyzed this case urges all chili lovers to immediately consult a doctor in case of a sudden headache.
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"Lightning" headache is caused by a sharp narrowing of the vessels of the brain, this condition is known in medical practice as the syndrome of transient cerebral vasoconstriction (RCSV).
Immediately after the competition, this patient had bouts of unproductive dry cough, and over the next few days he developed severe neck pain, which was accompanied by debilitating headache attacks lasting several seconds.
The pain was so unbearable that he went to the emergency room, where he was checked for various pathologies of a neurological nature, but nothing was found.
Computed tomography of the brain revealed a narrowing of the arteries, which allowed doctors to diagnose the syndrome of transient cerebral vasoconstriction.
The hottest pepper in the world:
- "Caroline Reaper" on the Scoville hotness scale, on average, it reaches 1569300 units (SHS).
- For comparison - pungency pepperXalapeno is "only" from 2500 to 8000 ECU
- The Guinness Book of Records in 2013 named it the world's hottest variety of chili pepper.
- It was bred for 10 years by horticulturist Ed Curry of the Pucker Butt Pepper Company in South Carolina.
- Curry started growing chili after he found out it contains an alkaloid. capsaicin capable of killing malignant cells; Curry donates half of her harvest to medical cancer research centers.
The cause of this syndrome, or angiospasm, is not always obvious, as in the case above, but can sometimes occur as a reaction to certain medications or after taking drugs.
However, this is the first time that such a condition has occurred in a patient after eating hot chili peppers.
Previously, there have been cases where cayenne pepper led to a sharp narrowing of the coronary vessels and a heart attack.
In this particular patient, the headache symptoms resolved on their own, and five weeks later, a CT scan showed that his vessels had returned to normal.
Usually, transient cerebral vasoconstriction syndrome resolves in a few days or weeks and has a favorable long-term prognosis, but in some rare cases, an extremely severe attack can lead to a stroke.
The author of the clinical report, Dr. Kulotungan Gunasekaran of the Hospital. Henry Ford in Detroit, says people should be aware of what this extremely pungent chili can lead to in some cases.
“While we are not saying that you should not eat this variety - the Carolina Reaper at all - but we urge people to be careful [due to possible] adverse effects and advise you to consult a doctor immediately if they experience a sharp headache after consumption of hot peppers," the doctor said.
young chili plants
Chilli(also Chile , chilli , chilli or chilli) from Nahuatl Chilli(Nahuatl pronunciation: (listen) ) is the fruit of plants from the genus Capsicum, which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a condiment to add warmth to dishes. Substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
The chili pepper originated in Mexico. After the Columbian Exchange, many varieties of chili peppers have spread around the world, being used for both food and traditional medicine.
Chili peppers feature heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (for example, Vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers traveled from India through Central Asia and Turkey to Hungary, where they became a national spice in the form of red pepper.
An alternative, though not as plausible account (no obvious correlation between its spread in Asia and Spanish presence or trade routes), defended mainly by Spanish historians, was that from Mexico, at the time a Spanish colony, the pepper spread to its other colony Philippines and from there to India, China, Indonesia. In Japan, it was brought by Portuguese missionaries in 1542, and then, it was taken to Korea.
In 1995 archaeobotanist Hakon Hjelmqvist published an article in Svensk Botanisk Tidskrift claiming there is evidence for the presence of chili peppers in Europe in pre-Columbian times. According to Hjelmqvist, archaeologists excavating at St. Botulf in Lund found Capsicum Frutescens in a layer from the 13th century. Hjelmqvist thought they came from Asia. Hjelmqvist also reported that Capsicum was described by the Greek Theophrastus (370-286 BC) in his Historia plantarum, and in other sources. Around the first century AD, the Roman poet Martial is mentioned Piperve Crudum(raw pepper) in Liber XI, XVIII, allegedly describing them as long and containing seeds (a description that seems to fit chili peppers - but could also fit long peppers, which was well known to the ancient Romans).
Dried chili peppers are often ground into a powder although many Mexican dishes, including variations on chiles rellenos, use the whole chili pepper. Dried whole chilies can be reconstituted prior to grinding into a paste. Chipotle is a smoked, dried, ripe jalapeno.
Many fresh chilies such as poblanos have a tough outer shell that won't break down on cooking. Chilies are sometimes used whole or in large slices, by sautéing or other means of puffing or charring the skin so as not to fully cook the meat underneath. When cooled, the skins tend to slide off easily.
The leaves of each species of Capsicum are edible. While almost all other nightshade crops have toxins in their leaves, chili peppers do not. Leaves, which are slightly bitter and nowhere near as hot as fruits, cooked like greens in Philippine cuisine, where they are called Dahon ng sili(literally "chili sheets"). They are used in chicken soup tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are boiled like greens and also cooked in tsukudani style to save.
Chili is one of the staple fruits in Bhutan. Bhutanese call this crop EMA(in dzongkha) or solo(in Sharchop). EMA the datsi recipe is made entirely from chili peppers mixed with local cheese.
In India, most families always keep a supply of fresh hot green chilies on hand and use them to flavor most curries and dry meals. It is usually lightly fried with oil during the initial stages of preparing the dish. In some states of India, such as Rajasthan, whole dishes are made with spices and chili peppers alone.
Chilies are present in many cuisines. Some notable dishes other than those mentioned elsewhere in this article include:
- Arrabiata sauce from Italy is a tomato-based pasta sauce always including dried hot chili.
- Puttanesca is a tomato sauce based on olives, capers, anchovies, and sometimes chili peppers.
- Paprikash from Hungary uses a significant amount of soft, ground, dried chili, known as paprika, in a chicken stew.
- Chils en nogada from the Pueblo region of Mexico uses fresh soft chili stuffed with meat and topped with a thickened creamy peanut sauce.
- Curry dishes usually contain fresh or dried chilies.
- Gongbao (Mandarin Chinese: 宫保鸡丁 Gong bǎo jī Ding) from the Sichuan region of China uses a small hot dried chili briefly fried in oil to add spices to the oil then used for frying.
- The Poblano mole from the city of Puebla in Mexico uses several varieties of dried chilies, nuts, spices and fruits to produce a thick, dark sauce for poultry or other meats.
- Nam Phrik are traditional Thai chili pastes and sauces made with sliced fresh or dried chili, as well as additional ingredients such as fish sauce, lime juice and herbs, but also fruit, meat or seafood.
- "Nduja, more typical example Italian spicy specialty, from the region of Calabria, soft pork sausage "hot" by adding a variety of locally grown chili peppers.
- Paprykarz Szczecinski is a Polish fish paste with rice, onion, tomato concentrate, vegetable oil, chili powder and other spices.
- sambal terasi or Sambal Belacan is a traditional Indonesian and Malay hot condiment made with a stir-fry mixture mostly dried mashed with chili, with garlic, shallots, and fermented shrimp paste. It is usually served with rice dishes and is especially popular when mixed with crispy pan-fried IKAN Teri or IKAN bile(sun-dried anchovies) when known as Sambal Teri or Sambal IKAN bile. Various sambal variants existed in the Indonesian archipelago, among others is sambal badjak ,Sambal oelek ,Sambal Pete(obtained with stinky green beans) and Sambal Pencit(obtained from unripe green mango).
Everyone immediately recognizes this spicy hot burning taste that slowly spreads in the mouth and the tongue begins to burn. And why exactly does spicy food leave such burning sensations?
Our tongue contains thousands of pain receptors called VR1 receptors. The burning substances of capsaicin act on pain receptors on the mucosa, and they in turn transmit signals to the brain. In response, a person's heart rate increases, sweating increases, and endorphins are produced.
What do we know about chili peppers? Here are some interesting facts and misconceptions.
Is chili a vegetable?
In fact, in botany, chili pepper pods are considered berries.
Are Ornamental Chili Peppers Toxic?
Wrong. You can decorate your home with decorative chili varieties and also feel free to add them to your dishes.
Does water help relieve burning sensation after eating spicy food?
Unfortunately no. After a glass of water, you will only exacerbate the severity, since capsaicin, which is found in chili, is practically insoluble in aqueous solutions, but easily dissolves in organic solvents, ethyl alcohol and fats. Fatty foods have a much better effect on capsaicin, so a fatty meal is preferable.
Capsaicin is an alkaloid found in various types capsicum. Capsicum (for example, in the fruits of vegetable pepper it contains about 0.03%). Pure capsaicin is a colorless crystalline substance with a pungent taste. (Wikipedia)
Does milk help relieve the burning sensation?
The casein protein found in milk will prevent capsaicin from affecting pain receptors found on the tongue.
Does Hot Pepper Help You Lose Weight?
Spicy food promotes the removal of fats, including "bad" cholesterol, "cleans" blood vessels. A 2011 study shows that spicy foods can affect metabolic rate and overall food intake. Another study found that adding red peppers to soup led to a reduction in calories consumed. However, when the body gets used to eating spicy food, the effect decreases. It is also important to remember that spicy food irritates the stomach lining - do not pounce on chili and salsa on an empty stomach.
Chili Peppers Help Lose Weight
Can Spicy Foods Help Lower Blood Pressure?
A 2006 study suggests that capsaicin stimulates blood vessels to relax, which in turn can lower blood pressure. As early as 1928, capsaicin was known to affect blood pressure and respiration. Recent studies have shown that within nine days of treatment with capsaicin, blood pressure is reduced by 10-15%.
What is the hottest part of a chili pepper?
Contrary to popular belief that these are seeds, they are actually not. The most burning part of the pepper is the internal partition (placenta), and only then the seeds, which often get caustic from the placenta. If you remove the internal partition and the seeds of hot peppers, then the sharpness of the chili pepper is significantly reduced. Fresh red chilies are two to three times hotter than green chilies, and dried chili pods are two to ten times hotter than fresh peppers. During preparations, remember the simple golden rule - you can always add pepper, but it will not work to remove pepper from the dish. Therefore, check the hotness of pepper before introducing it into food.
Can capsaicin (the main chemical component of hot peppers) really relieve pain?
Due to the effect of warmth, capsaicin relieves pain upon contact with tissues. It is also the main ingredient in creams for muscles, sprains and joints. Capsaicin is endowed with the ability to absorb substance P - a chemical transmitter of pain signals from nerve endings to the brain. By changing the amount of substance P, capsaicin not only weakens the pain signal, but also increases the production of collagenase and prostaglandin, which relieve pain and inflammation.
Is chili the oldest spice in the world?
There is evidence that chili peppers were consumed in Central and South America as early as 7000 BC, making them the oldest condiment in the world. Chili is also the most common spice in the world today. The tiny round variety Chiltepin grew wild throughout the Americas and was used as a tax payment by the Aztec Emporers.
In 1493, the chili pepper was brought to Spain by the physician Diego Alvarez Canca, who sailed with Columbus on his second voyage to the West Indies.
Chili will make you happier
Psychologists suggest that chili peppers are an example of "limited risk," like riding a roller coaster, in which one can enjoy and experience the thrill without feeling pain and fear, since it is known in advance that this will not cause physical harm. This method allows people to experience extreme sensations without the risk of injury. Another study showed that when monitoring brain activity on a CT scan, the part of the brain that registers burning was in close proximity to the part of the brain that makes us feel happy!
The hottest pepper in the world
The Caroline Repper chili is listed in the Guinness Book of Records as the hottest pepper in the world. The Caroline Repper 'Caroline Reaper' (HP22B) is a type of chili grown by Ed Curry of the PuckerButt Pepper Co. in South Carolina, USA. On the Scoville scale, its hotness averages 1,463,700 units, and some peppercorns reach a maximum peak of 2.2 million units.
In order to better understand the spiciness of Caroline Repper peppers, below is a table of spiciness on the Scoville scale.
| Ranking by Scoville | pepper type | |
|---|---|---|
| 15 000 000-16 000 000 | Pure capsaicin | |
| 9 100 000 | Nordihydrocapsaicin | |
| 2 000 000-5 300 000 | Pepper spray (USA) | |
| 855 000-1 463 700 | Caroline Repper, Bhut Jolokia, Trinidad Scorpion, Butch T | |
| 876 000-970 000 | Dorset Naga | |
| 350 000-577 000 | Red Savina, Habanero | |
| 100 000-350 000 | Habanero, Habanero Chile | |
| 100 000-350 000 | Scotch Bonnet | |
| 100 000-200 000 | Jamaican hot pepper, Jamaican Hot Pepper | |
| 50 000-100 000 | Thai Pepper, Chiltepin Pepper | |
| 30 000-50 000 | Cayenne pepper (C. frutescens). , Aji pepper, Tabasco pepper | |
| 10 000-23 000 | Serrano Pepper | |
| 7 000-8 000 | Tabasco Sauce Habanero | |
| 11 000-10 000 | Wax pepper | |
| 2 500-8 000 | jalapeno | |
| 2 500-5 000 | Tabasco sauce | |
| 1 500-2 500 | Rocotillo Pepper | |
| 1 000-1 500 | Poblano Pepper | |
| 600-800 | Tabasco Sauce (Green Pepper) | |
| 500-1000 | Anaheim pepper | |
| 100-500 | Pimenta, Pepperoncini | |
| 0 | Sweet, Bulgarian pepper |
Hatch Village in New Mexico calls itself the capital of Chile
The Hatch Chili comes from the town of Hatch, New Mexico, where botanists and growers have developed their own varieties of peppers, the Hatch Chili. Here in the town there is a large production of peppers. Locals claim that it was their great-grandfathers who first tried chili peppers.
What is the largest grown chili pepper?
The heaviest chili pepper weighs 0.29 kg and is grown by Edward Curry in Arizona, USA. The pepper is 26.03 cm long and 9.52 cm wide.
A special scientific institute for the study of chili peppers has been established
The Chili Institute is an international non-profit organization established to scientific research and archiving information related to Capsicum. Since its inception in 1992, it has been a recognized research institute at the college Agriculture, consumer and environmental sciences in New Mexico.
Chile as a weapon
In India, research is being done on pomegranates using chili peppers. The Indian armed forces want to adopt this weapon. The weapon emits a powerful burning sensation that irritates the skin and eyes, as well as a sharp, pungent odor.
How to try the variety of chili varieties, especially to us, who are accustomed to maximum black peppercorns. The fashion for spicy food came to us only with the advent of Mexican, Indian and Thai food. Now there are already many fans of this fragrant and vigorous product. But still, in supermarkets, the choice of chili peppers is very modest - a maximum of three varieties. So those who want to really feel Mexico in their language, we advise you to go to this extraordinary country.
Chili pepper is a fruit that is used in many countries in the preparation of various dishes. It not only adds spice and piquancy, but also kills bacteria. Therefore, it is actively used in Asian countries and regions with elevated temperature air throughout the year. Thus, it is possible to reduce the likelihood of poisoning. However, many refuse to use chili peppers. But in vain. This is very useful product. The main thing is to use it correctly and not get carried away. In this article, we want to reveal about chili pepper and the properties that it has.
The History of the Chili Pepper
Chili peppers have been known since Aztec times. Translated from their language, the name means "red". However, peppers can actually be green.
In South and Central America, people have been growing chili peppers since 3000 BC. The Mayan tribes used the plant for pain relief. They rubbed their gums with cut peppers. Thus, they not only reduced pain, but also destroyed bacteria, and also relieved inflammation in the oral cavity.
The fruits were additionally used as a means of payment. They were highly valued among the people.
The fruits of the plant came to Europe thanks to Christopher Columbus. He was the first European to be given a taste of pepper. This happened at the end of the 15th century. There is no reliable information about the reaction of the navigator to the fetus.
Subsequently, pepper spread throughout the world. To date, there are more than 200 of its varieties. Over 2/3 of them are grown in Mexico.
Chili pepper is the oldest spice in the world. At the same time, it is one of the most common and second only to salt in demand.
properties of chili pepper
Peppers are rich in carotene. It contains even more vitamin A than carrots. First of all, this applies to red vegetables.
It also contains vitamin C. There is more of it in fruits than in oranges, lemons and other citrus fruits. AT this case These are green fruits.
Chili peppers are rich in B vitamins, iron, potassium, and magnesium. True, due to the sharpness, it is not recommended to consider the fetus as a source of substances necessary for the body. Getting the required dose from the plant is unlikely to succeed.
Chili pepper Thanks to this, spicy food contributes to weight loss. In this case, the vegetable can be consumed not only inside as one of the ingredients of the dish. The fruit is often added to cosmetics which improve blood circulation and reduce the appearance of cellulite.
It can also be used on its own. The main thing is not to overexpose the product on the skin. Otherwise, there is a possibility of irritation or even burns. It is also not recommended to use additional heat or cling film.
Spicy food promotes profuse sweating. It also leads to weight loss. Together with toxins are removed from the body.
Chili pepper is an aphrodisiac. With its moderate regular use with potency, there should be no problems. In Asia, spicy dishes are recommended before or during a date.
Also in Asian countries and Mexico, soup with chili peppers is used to get rid of.
The fruit owes its taste characteristics to the substance - capsaicin. The same component inhibits the growth and spread of malignant cells. As a result of the use of fruits, the risk of cancer is reduced.
Chilli . It helps to relax the blood vessels. As a result, the risk of stroke is reduced. For 10 days of regular consumption of fruits, the pressure decreases by 10-15%. The plant also owes these qualities to capsaicin. Additionally, the substance has a positive effect on the respiratory system.
According to research, scientists have been able to prove that pepper has analgesic properties. Its possible. It also relieves inflammation. Fruits can resist bacteria - Helicobacter pylori, which is now written a lot in the literature and talked about on TV screens. The bacillus is the cause of the development of stomach ulcers.
Records
The most burning variety is called - "Caroline Reaper". It is easy to guess that the fruits are grown in Carolina. The plant is listed in Guinness as the sharpest of all that can be found on our planet.
A few years ago, a world record for eating chili peppers was set in the United States. A 31-year-old resident of the country ate one by one the 22 most burning fruits. Already after the fifth, the American had the urge to vomit. However, he managed to cope with them and continued to eat pepper.
During the record setting, the rules prohibit drinking any liquid, including water. At the end of the competition, the man was allowed a glass of milk. At the same time, according to him, while eating burning fruits, he did not feel discomfort in his mouth and esophagus. Severe pain arose only when he finished the last one and stopped. As a result, the record holder received a throat burn. Fortunately, the damage was not very serious.
After the competition, the American drank until he felt better.
The record was held by Guinness. However, he is unlikely to agree to repeat it a second time, even if someone dares to beat his achievement.
Some more interesting facts about chili peppers
Chili peppers can be of various sizes. It is important to know that the smaller it is, the sharper it is. The sharpest are the fruits, the length of which is less than 50 millimeters.
Partitions have the most intense taste and burning. Then come the bones. Therefore, they are usually not used in cooking. Otherwise, there is a risk of overdoing and spoiling the dish.
Some chili peppers are so hot that you can burn your skin just by touching them. To avoid health problems, the fruits are harvested with special rubber gloves.
To reduce skin irritation resulting from contact with the vegetable, the surface should be rinsed cool water. Then it can be lubricated with vegetable oil. This will relieve pain and speed up the healing process.
You can eliminate the burning sensation in the esophagus as a result of eating too spicy food with milk or yogurt. This is due to the presence of casein in the composition. Protein blocks substances that cause burning and act on pain receptors in the oral cavity.
Lemon is also good. Drinking water, and even more so in this version, is pointless.
Once upon a time, chili pepper contributed to the victory in the battle. It was used by the Indians during the battle with the troops of Spain. They sprinkled pepper on the smoldering coals. The result was a curtain of acrid smoke. He blinded the enemy and long time made it impossible to defend.
Dishes with chili peppers provide a feeling of satiety for a long period. As a result