Article on Chilli Pepper

The chilli pepper is an essential element for many in their diet, a true passion red as its colour and hot as the spice it brings. When we talk about chilli pepper, we refer to a culinary tradition deeply rooted in our territory, but which intersects with other cultures and levels of spiciness. In Italy, the chilli pepper is also a cultural symbol, the classic good luck charm that everyone has received at some point from a superstitious grandparent or uncle, without knowing the origins of these supposed powers against the evil eye. This belief can be attributed a dual nature: on one hand, it is linked to a purely superstitious view, while on the other, to the actual properties of the chilli pepper. With its phallic shape, symbolising virility and fertility, along with its redness, the chilli pepper hides in tradition supposed aphrodisiac powers, strong allusions to sex, the possibility of having children, and above all, protection against the infamous horns. Beyond these beliefs, the chilli pepper owes part of its fortune in the world of folkloric superstition to its benevolent properties, which have actual medical confirmations.
In fact, it can be considered an excellent antioxidant and reduces the risk of diabetes or cardiovascular diseases, which makes that statement about the chilli pepper "extending life" relatively true.

Among the beneficial properties of the chilli pepper, we must mention that famous burning sensation, or spiciness, which makes it one of the most favoured spices worldwide. In fact, contributing to its flavour is a substance called capsaicin, which provides greater protection against risk factors to the stomach walls, also aiding in digestion. We have already mentioned the bright colours, usually the typical red, of the chilli pepper, but we must also mention the green, yellow, and orange; all these colours point to another internal characteristic of chillies, namely the large presence of vitamin C, the same found in many citrus fruits recommended in winter to prevent colds or flu. However, the chilli pepper also contains large amounts of other vitamins such as vitamins A, E, PP, B2, and also K2, which facilitates quicker healing from potential wounds.

We cannot forget iron, magnesium, sodium, potassium, which are essential for the proper functioning of our body, but above all the significant incidence of antioxidants, which allows our cells to live longer. These are just some of the reasons why "eating spicy" can save lives, especially when suffering from cardiovascular diseases: for example, the use of chilli pepper is particularly recommended for those with excessive cholesterol levels in the blood. Of course, there are contraindications: for those suffering from ulcers, stomach acidity, haemorrhoids, or gastroesophageal reflux, consuming large amounts of capsaicin could be very dangerous. In this regard, it is advisable to consult the Scoville scale, which measures the amount of capsaicin and thus the spiciness of the chilli pepper. It starts from zero for sweet peppers or paprika, passing through Calabrian chilli (which falls between a value of 15000 and 30000 on the scale) or tabasco, up to pure capsaicin, a toxic substance that can even cause death by choking if ingested.

The most important advice, in the face of excessive consumption of chilli pepper, resulting in burning on the tongue and stomach, is not to drink water, as it will not help at all. Capsaicin is a fat-soluble substance, so a nice glass of milk, a tablespoon of oil, or some yoghurt, will be the best allies to provide relief in the face of a particularly spicy chilli pepper.