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Indian Spice Swad Chili Powder Red (Regular) 7oz-
4.1 (103 items)
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New $92.00
Product details
| Management number | 203315165 | Release Date | 2025/09/21 | List Price | $46.00 | Model Number | 203315165 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
Color:Red | Size:7 Ounce (Pack of 1) Chili Powder Red (Regular) Fine. Chile
pepper - Chili pepper - Chilli pepper . Dried chilies can be used whole in
curries and almost any other kind of slow-cooked liquid, as the flavour seeps
out and flavours the food. A variety of ground chiles are available to be used
in a wide range of curries, sauces, pickles, chutneys and pastes. Medicinal
Properties: Aside from their eye-opening flavour, perhaps the most surprising
feature of chile peppers is their vitamin C content: 91 milligrams in 1/4 cup
of fresh chilies. Though we don't eat chili peppers in large quantities, the
amount of vitamin C is still significant. Red chiles are full of beta-
carotene. The nutritional aspect of hot peppers most interesting to
researchers today, however, is capsaicin, the compound that gives chiles their
"burn." Capsaicin seems to have a positive effect on blood cholesterol, and
also works as an anticoagulant. And the "high" that some people experience
when eating fiery chile-spiked foods is a perfectly safe one: Some scientists
theorize that in response to the discomfort produced by the chiles' "burn,"
the brain releases endorphins, substances that, at high levels, can create a
sensation of pleasure.
pepper - Chili pepper - Chilli pepper . Dried chilies can be used whole in
curries and almost any other kind of slow-cooked liquid, as the flavour seeps
out and flavours the food. A variety of ground chiles are available to be used
in a wide range of curries, sauces, pickles, chutneys and pastes. Medicinal
Properties: Aside from their eye-opening flavour, perhaps the most surprising
feature of chile peppers is their vitamin C content: 91 milligrams in 1/4 cup
of fresh chilies. Though we don't eat chili peppers in large quantities, the
amount of vitamin C is still significant. Red chiles are full of beta-
carotene. The nutritional aspect of hot peppers most interesting to
researchers today, however, is capsaicin, the compound that gives chiles their
"burn." Capsaicin seems to have a positive effect on blood cholesterol, and
also works as an anticoagulant. And the "high" that some people experience
when eating fiery chile-spiked foods is a perfectly safe one: Some scientists
theorize that in response to the discomfort produced by the chiles' "burn,"
the brain releases endorphins, substances that, at high levels, can create a
sensation of pleasure.
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