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Green chilies are a staple ingredient in Indian cuisine and play a significant role in shaping the flavours and spiciness of many traditional and regional dishes. Used in a wide variety of Indian dishes, from curries and dals to chutneys, pickles and pakodas, chillies are added for their distinct spicy and pungent flavour, which can range from mild to extremely hot, depending on the variety. India is also home to numerous varieties of green chilies – each with its unique flavour and heat level.
Some popular Indian green chili varieties include the Bhut Jolokia, Bhavnagari and Jwala. Like the variation in cuisines, different regions of India have their preferred types of green chilies, and preferences can vary widely. In Ayurvedic medicine, green chilies are sometimes used for their medicinal properties, as they are believed to have digestive benefits and are used in traditional remedies to alleviate certain health issues. Along with this, green chilies are a common ingredient in Indian pickles or achaar, thecha and chutneys. These condiments are often made by preserving green chilies with various spices and oils, creating a spicy and flavourful accompaniment to meals.
Vitamin Rich
Green chilies are a good source of vitamins like vitamin C, essential for a healthy immune system and skin health while also containing vitamin A, which supports vision and overall immune function.
Antioxidant Properties
Green chilies contain antioxidants like vitamin C and beta-carotene, which help combat oxidative stress and reduce the risk of chronic diseases. The rich nutritional value in green chillies promotes sweating, which also is a way of the body’s response to toxin release.
Pain Relief
Capsaicin, the compound responsible for the heat in chili peppers, has been shown to have pain-relieving properties. It may help reduce pain associated with conditions like arthritis and neuropathy when applied topically in the form of creams or ointments.
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Weight Management
Capsaicin may also increase metabolism and promote fat burning, potentially aiding in weight management when consumed regularly as part of a balanced diet. Green chilies can stimulate the production of digestive juices and improve digestion and also help alleviate symptoms of indigestion and bloating, thereby accelerating metabolism.
Heart Health
Some studies suggest that capsaicin may help lower blood pressure and reduce cholesterol levels, which can contribute to better heart health when consumed in moderation. The consumption of green chillies also reduces atherosclerosis as well as lowers blood cholesterol and triglyceride levels. These conductors of heat also increase fibrinolytic activity responsible for keeping blood clots at bay – touted to be one of the most common reasons for heart attacks.
Pain Relief
Capsaicin, the compound responsible for the heat in chili peppers, has been shown to have pain-relieving properties. It may help reduce pain associated with conditions like arthritis and neuropathy when applied topically in the form of creams or ointments.
