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Chili Pepper Uses and Health Benefits

There are many cultivars and methods of preparing chili peppers that have different names for culinary use.Chili pepper pods are used fresh or dried. Chilies are dried to preserve them for long periods of keeping.

Culinary uses
Dried chilies are often aded into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilis reconstituted before grinding to a paste.  Sometimes chili used completely or in large slices, by roasting, so as not to entirely cook the flesh beneath. The leaves of the chili plant, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, chicken soup, tinola. In Korean cuisine, the leaves used in kimchi. In Japanese cuisine, the leaves are cooked, as greens.Chili is an important ingredient in almost all curries and foodrecipes in many countries.

Medical uses
Capsaicin, which contains chili, is a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, post mastectomy pain, and headache.

Vitamines and minerals
Red chili contains large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chili contains a considerably lower amount of both substances. Chili pepper is a good source of most B vitamins, and vitamin B6 in particular, very high in potassium, magnesium, and iron. High ammount of vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

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