Chili peppers are rich in Vitamin C, but they are not a "cooling" food. Chili peppers, also known as capsicum, chili, cayenne, or Sichuan pepper, are plants of the Solanaceae family. The fruit of the chili pepper is spicy because the pericarp contains capsaicin, which can stimulate appetite. 3 things to note when eating chili peppers.
Pair with foods that relieve spiciness and "heat"
While spicy food can be addictive, eating too much can be overwhelming. Experts suggest that eating more sweet and sour foods can help relieve the spiciness. Sweetness can cover and interfere with the spicy taste, while sourness can neutralize the alkaline capsaicin. If it's too spicy, dipping in vinegar, drinking a cold sweet beverage, or having a cool piece of fruit can be very helpful. If you're cooking spicy food at home, try to pair it with foods that nourish yin, reduce dryness, and clear heat, such as duck, shrimp, crucian carp, bitter melon, loofah, and cucumber. You can also cook some cooling mung bean congee or lotus leaf congee to reduce internal heat.
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Eat less chili during dry seasons
Regarding chili peppers, due to different individual constitutions, people's tolerance levels vary. People with cold hands and feet or who are prone to anemia can eat them moderately. However, those with stomach ulcers, esophagitis, hemorrhoids, or those with yin deficiency and excess internal heat, who often have constipation or acne, should be cautious. Additionally, chili peppers have the effect of removing dampness, so people in the north should also eat less during the dry spring and autumn seasons.
Chili peppers are best eaten cooked
There are different types of chili peppers, such as dried, fresh, and pickled. It is recommended to eat fresh chili peppers as they are more nutritious. Also, chili peppers are best eaten cooked. Raw chili peppers contain a large amount of capsaicin, which can irritate the oral and gastrointestinal mucous membranes. After heating, the irritation to the gastrointestinal tract will be reduced.
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