Chili peppers, a globally popular ingredient, are full of amazing stories about their history and nutritional value. From the pristine jungles of Central and South America to kitchens around the world, chili peppers have become an important part of food culture with their unique charm.
1. The origin of chili peppers.
Chili peppers, a plant of the Solanaceae family, were first grown in Central and South America. In ancient times, cayenne peppers were mainly used for medicinal purposes and flavoring. However, it wasn't until the mid-16th century, when Europeans began to bring chili peppers back to Europe and spread to Southeast Asia through **, that China also began to learn about this magical condiment.
2. How ancient people received chili peppers.
In ancient China, the taste of chili peppers was different from the local food tastes, so it was not widely accepted at first. However, cayenne pepper has strong medicinal properties and was soon widely promoted. Lang found that the chili pepper has a pungent taste, hot sex, has the effect of sweating and detoxifying the surface, and can ** wind and cold, cold and no sweat, spleen and stomach deficiency and cold, cold and dampness and stagnation. In addition, the capsaicin in chili peppers can also promote blood circulation, improve heart function, and delay the development of atherosclerosis. As a result, chili peppers were soon included in the ranks of medicinal herbs.
3. The nutritional value and efficacy of chili peppers.
From the perspective of dietary nutrition, chili pepper is rich in vitamin C, carotene, B vitamins, dietary fiber, calcium, iron, phosphorus, potassium, magnesium and other nutrients, especially the content of vitamin C is very high, ranking among the best in vegetables. Vitamin C and -carotene are both effective antioxidants that have a good effect on preventing arteriosclerosis, lowering cholesterol, scavenging free radicals, etc.
In addition, chili pepper also has therapeutic effects such as dispelling cold in warmth, appetizing and digesting, sweating and dehumidifying, warming meridians and channels, and relieving pain. Especially when the meal is not fragrant and the amount of food is reduced, if some chili peppers are put in the dish, it can promote the secretion of saliva and gastric juice, increase the activity of amylase, improve appetite and increase the amount of food.
Fourth, the spread and development of chili pepper in China.
Over time, the cultivation and use of chili peppers in China continued to expand. Emperor Kangxi once tasted local chili peppers during his southern tour and was very fond of them. He ordered the chili pepper to be introduced to Beijing and made it a royal food. During this period, chili peppers not only became a delicacy at royal banquets, but were also widely used in folk cuisine.
Today, chili peppers have become an important part of Chinese food culture. Whether it is Sichuan's spicy hot pot, Hunan's chopped pepper fish head, or Guizhou's hot and sour noodles, they are all inseparable from the unique flavor of chili. At the same time, with the increasing attention of people to health, chili pepper as a nutritious ingredient is also more and more favored by people.
In conclusion, in this amazing journey from exotic to healthy cuisine, chili peppers have won people's love for their unique charm and rich nutritional value. Whether as a seasoning or an ingredient, chili peppers bring endless surprises and pleasures to our lives. Let's enjoy this wonderful journey together!