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Red pepper- dried ripe vegetable of the plants from the Solanaceae family also known as Chili. It is taken by grinding dried pods of red pepper. Altogether in nature there are more than 150 varieties of chili. Sharp instant pungency or pleasant prolonged sharpness is caused by alkaloid capsaicine (0.2%) but the odor of pepper is weak. Homeland of this plant is Mexico. Generally the harvest is bought by the spice manufacturers at the crops. The firs harvest is always higher in price than the following crop, as well as it differs in appearance and in quality. It makes a good use in manufacturing meat and fish products, cannery (tinned food), food enhancers, culinary also added in preparation of first and second courses.
Chili pepper differs from common red pepper by its scarlet color, sweetish scent and by its evident medical effect on human organism. Chili normalizes the activity of neural tissue of the brain and cures epilepsy. Promotes digestion, boosts gastric secretion, improves liver activity and cures hepatitis of the different etymology. Therapeutically renders benign tumors, bronchial asthmas and allergies. It cures atherosclerosis of vessels throughout the body. This spice gives the dish sharpness. Added to taste.
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