Chile

Chili is the fruit of several species of the genus Capsicum pepper is called in many places in South America and in Europe we also call pepper, associating with pepper for his itching.


From remote antiquity has been part of the human diet, but in all the vegetables that came from America, Europe were the most quick to use in the kitchen. Today it is widely used in the cuisines of Spain and the rest of Europe, especially as an ingredient in the preparation of sausages. Here we chilli to refer to the spicier varieties and pepper to call chile varieties that produce no burning.

There are many species of chili peppers, some of them are cayenne, jalapeno, pimento, scotch bonnet, the Locoto South American and Mexican apple. And there are many different names depending on location, culinary use, degrees of spicy, etc..

Uses of Chili
The peppers can be eaten fresh, canned, powdered, fried and grilled. In Europe the bell pepper, after drying and grinding, called paprika and can be either sweet or spicy. In the U.S. and elsewhere use the term Hispanic paprika.

The chili is used as a condiment. In making sausages and other dishes, and give them their flavor, color chilies preparations. See for example, sausages, small sausages, spicy sausage, etc..

Properties
The spicy chilli varieties contain large amounts of a substance called capsaicin, which is responsible for the sensation of heat and sometimes even pain, when we eat. And the capasaicina, when in contact with taste receptors on the tongue sends messages to the brain and the brain tells the body to elevate your heart rate, increased sweating and release endorphins.

Red chili peppers contain vitamin C, carotene, vitamin B, potassium, iron and magnesium.