For centuries people have exploited mainly their therapeutic properties and combine them with herbs, until he discovered the spicy and exotic flavors that can give the food. Most hot spices native to India and from there its cultivation spread to countries like Indonesia, Vietnam, Brazil to reach today consumed worldwide and have a permanent place in most recipes.
The classic black pepper is what we use extensively in Greece. Derived from the fruit of plants in the family Piperaceae and spicy flavor due to the alkaloid piperine.
The black pepper stimulates the taste buds of the specific language in turn send the message that the stomach secretes hydrochloric acid by preparing to receive the food they ingest. Of increased gastric and pancreatic enzymes, particularly chymotrypsin (enzyme necessary for protein digestion) and lipase and bile acids (essential for the digestion of fat). Indeed, recent research has shown an increase of approximately 40% of these enzymes after consumption of black pepper.
If hydrochloric acid is not secreted in sufficient quantities in our stomach, the food can not be cleaved resulting remain there for a long time and is the background (the feed) for various microorganisms. This creates gases in the process called fermentation, thus feel intense bloating, discomfort and sometimes heartburn (burns). Thus the classical combination of meat with black pepper is appropriate since this facilitates the digestion of fat and proteins.
Black pepper has very significant antioxidant properties due to the piperine and a phytochemical containing curcumin. Curcumin also has antibacterial properties, which makes it very important for maintaining good health of the gastrointestinal system.
The black pepper like most spices are associated with a reduced risk of colon cancer and protection together. It is characteristic that in India, the country with the highest consumption of spices, there are lower rates of cancers of this type. Indeed, eating meat that may be associated with carcinogenesis, offset by the parallel consumption of spices.
The black pepper is an excellent source parallel: iron as a teaspoon gives about 5% of the amount needed daily and manganese as a teaspoon gives about 8% of the necessary daily amount.
Derived from a variety of chili peppers and pungent taste due to the substance capsaicin. The cayenne pepper is an excellent source of beta-carotene. An antioxidant that protects cells from the damaging effects of free radicals and adequate intake is associated with reduced risk of cardiovascular diseases. Also cayenne pepper because of its high content of beta-carotene, strengthens the immune system and has anti-inflammatory action. The cayenne like all chili peppers have antithrombotic activity and seems to act as natural painkillers.
Mistaken as chili and cayenne pepper has a reputation that increases the risk of peptic ulcer. Instead, not only does not increase the risk, but the lower, inactivating bacteria responsible for causing peptic ulcers. Also stimulates the stomach mucosa to secrete protective fluids which prevent the formation of ulcers. However, in the case of persons already present peptic ulcer, consumption should be done with caution.
The cayenne pepper is a good source of vitamin A and a teaspoon gives us about 15% of the amount needed daily and vitamin C as a teaspoon gives about 5% of the necessary amount.
The pungent taste is due to the substance capsaicin. The more peppers contain capsaicin, the more pungent it is. As cayenne, chili and so contains significant amounts of beta-carotene, which gives it antioxidant properties. A very interesting study showed that the consumption of chilli can reduce the risk of prostate cancer through a series of protective effects in specific cells. However, the excessive consumption can have negative effects, namely increased risk of stomach cancer.
Like cayenne, chili and so helps in maintaining good health of the cardiovascular system. Epidemiological studies have shown that people who eat chili often exhibit lower rates of heart attacks and strokes. The protective mechanism involves the reduction of the oxidation of cholesterol, thereby reducing its detrimental effect on the vessels.
Also chili like all hot spices relieve respiratory system by reducing the secretion of mucus or helping to remove it when we the common cold. Chili end, like all hot spices, increase thermogenesis (heat production) of the body, increasing the body’s burning us for about 20 minutes after consumption. Therefore they can be long term and help to regulate our weight.
The chili is a good source of vitamin A and vitamin C, as well as a teaspoon gives us approximately 5% and 4%, respectively, of the amount that we need daily.