Today, there are thousands of types of chili peppers in the world.
Supermarkets in Japan sell 'Taka no Tsume', 'Yatsufusa', 'Hontaka' and 'Habanero'.
The pungent component of chili peppers is capsaicin.
Features of capsaicin
① Spiciness does not change even when heated (strong heat resistance)
② Less fragrant (no odor eliminating effect)
③ Metabolism promotion and fat burning effect
④ Appetite promotion effect
⑤ Effect of reducing salt content
⑥ Bactericidal action
⑦ If the temperature is 43℃ or higher, it feels especially hot.
① Capsaicin (pepper) is often used in dishes that require heating because it retains its spiciness even when heated. (Ajillo)
② Because it is less fragrant, it is used in dishes where you can enjoy the aroma. (Put red pepper (one taste) on the udon)
③ Sweating is promoted and the body's metabolism is improved. (There is also verification data that if you take 24g per day for a body weight of 60kg, your body weight will decrease by 1.5% in 2 weeks.)
④ It stimulates the stomach, increases appetite, and gives a refreshing feeling after eating.
⑤ Cooking with less salt may feel unsatisfactory, but the spicy component of capsaicin can make up for it. (The reason why red pepper is added when boiling bamboo shoots is to soften the astringency.)
⑥ Capsaicin contains antibacterial active ingredients and antioxidant properties. (Reason for putting it in pickles and sweets)
⑦ The original role of capsaicin receptors on the tongue is to generate electrical signals in sensory nerves by injecting calcium ions into cells in response to heat above 43°C. (In other words, if you drink ice water and keep the temperature of your tongue below 43℃, you can reduce the spiciness