Hot peppers – spicy nutrient bomb

The term Peperoni is used in German for the small, hot peppers. Actually, it is the same genus as the larger sweet bell pepper. Thus, both belong to the nightshade family and appear in the colors yellow, red, green, orange, purple, brown or black.

Origin in South and Central America

The first bell pepper plants, to which the chili bell pepper belongs, probably grew in the area between what is now southern Brazil and Bolivia. From there, birds transported the seeds of each species to Central America. According to evidence, peppers were used as a crop as early as 7000 BC and were systematically cultivated from about 5200-3400 BC.

Much later, the plants reached Europe through the discovery of America. In many countries today, a conceptual distinction is made between the large sweet bell pepper and the small hot bell pepper. The latter is known as Peperoni in Germany, Pfefferoni in Austria, and Peperoncini in South Tyrol and Switzerland.

Many healthy nutrients

The amount of carbohydrates (5.3 g) and calories (27 kcal) in 100 g of hot peppers is very low. In return, it contains many healthy nutrients such as vitamins A, B, C, potassium, calcium, phosphorus, magnesium and a small amount of iron. Especially vitamin C, which strengthens the immune system, is contained in particularly high amounts. In addition, the pungent ingredient capsaicin should be highlighted. This has antibacterial, circulatory and digestive effects. It soothes blood vessels and naturally lowers blood pressure.

Seasoning for various dishes

Primarily, the chili pepper is used to add some spiciness to various dishes. Mexican or other southern dishes are particularly suitable here. As a rule, the pepperoni is cut into thin slices and roasted in a pan without the seeds. The amount varies depending on personal taste. Then the other ingredients can be added.

Hot pepper supports health

Because of the numerous valuable vitamins and especially because of the ingredient capsaicin, paprika is very suitable for a healthy diet. For the vegetable to develop its full effect, it should be eaten about three to five times a week. However, like almost all foods, it should not be enjoyed in excess for the sake of a balanced diet.



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