Red Chilies are crucial for any cuisines as it is helpful to burn the calories from your body. Basically this is the plant, when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food it may be a cause of tear in your eye or sometimes it blazes your tongue from its richest taste.
There are so many modifications leading to hundreds types of chili peppers that differ in size, shape, color, flavor and “hotness.” More often than not they are red or green in color. Ground chili peppers are used to make chili powder, cayenne powder and paprika.
Chili peppers are much used as a food and seasoning and revered for their medicinal qualities.
Richard Mattes, a distinguished professor of foods and nutrition at Purdue University, and doctoral student Mary-Jon Ludy found in their study they said: “That eating a moderate amount of dried cayenne red pepper less than a teaspoon boosted calorie burn and reduced appetite, especially for people who didn’t typically use the spice.”
The conduct experiment who are captivating red chilies in their cuisines and some those who not adding up red chilies in their food stuff. They caught up 25 normal-weight participants 13 who liked spicy food and 12 who did not who spent six weeks sprinkling cayenne pepper on their food.
Those who were already accustomed to sizzling flavors used 1.8 grams of cayenne per day; those with more tender tongues used 0.3 grams.—Radio Pakistan