Chili pepper
Description
Chili pepper is a small, intensely flavored pepper with a sharp, burning finish; it comes in various shapes and colors — from green to yellow to bright red — with a shiny skin and thin flesh. The heat level depends on the variety and the capsaicin content, which provides a pleasant warmth and spicy notes instead of the sweetness typical of mild peppers. From a nutritional standpoint, they are low in calories, rich in vitamin C, provitamin A, and antioxidants; capsaicin has anti-inflammatory properties, may support metabolism and improve circulation, and also has mild pain-relieving effects. In the kitchen, chili goes well with almost everything, from salsas, marinades, soups, and stir-fries to sauces, chutneys, and pickles, perfectly balancing sweet and fatty flavors and adding character to oriental, Mexican, and Mediterranean dishes. It is best stored in the refrigerator in a perforated bag, without washing before storage, and used within 1–2 weeks; they can also be frozen chopped, dried, or preserved, and when cutting, it is advisable to wear gloves and avoid contact with the eyes.
