Fiery chiles pack a nutritional
and flavorful punch and
research shows that they are
one of the healthiest spices

The heat that chiles add to a dish comes from a compound called capsaicin, which is known to relieve the pain and inflammation associated with arthritis. Capsaicin also appears to block production of cancerous cells in prostate cancer, and to act as an anticoagulant to help protect against blood clots that can cause heart attacks or strokes. Red chiles also contain high levels of carotenes. Chile consumption also helps lower the amount of insulin required to lower blood sugar after a meal and thus could be of help to diabetics and people with insulin resistance. Chiles may also increase the metabolic rate slightly, which could help with weight loss.

  • Contain capsaicin, which can relieve pain and inflammation associated with arthritis.

  • Strongly antioxidant to help beat the effects of aging diseases.

  • Help lower “bad” cholesterol and reduce risk of blood clots.

  • Rich in vitamin C and carotenes to boost the immune system.

Practical tips:

There are hundreds of types of chiles in various shapes, colors, and degrees of heat. Don’t rub eyes when preparing chiles—you can wear thin disposable gloves when handling. Dried peppers and chili powders should be kept in a dark, airtight jar.

Chiles are said to improve psoriasis and shingles when topically applied in a cream.

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