RED HOT CHILI PEPPER

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FAQ – TALK TO THE EXPERT

Do you have questions? Doubts?
We are at your disposal for any information and explanation about virtues and use of our hot red pepper.
Contact our naturopath herbalist by phone to   0039 051 6867200
or send an e-mail to erborista@capsor.it

Here are some answers to the most frequent questions:

DOES CHILLI CHANGE THE TASTE OF FOODSTUFFS?
Contrary to black pepper, red hot pepper dilates taste buds and allows to taste food in all its subtle distinction. Consequently it underlines and exalts tastes and does not attack them.
However for gastronomic use it is important to select a chilli having little smell and little taste: to obtain this result it is fundamental to use the proper working process, mainly in the drying stage.
Considering that taste is an important component but NOT the only one, we recommend to use always crude chilli, in order that heat does not disperse its organoleptic precious components: enzymes, ferments, vitamins, salts...

WHY IS IT SO MUCH USED IN HOT COUNTRIES?
In hot – very hot – countries chilli is the base of almost all hot sauces used to season food, for an important reason: to avoid intestine infections, that sometimes could be lethal.
The anti-putrefactive action is due to the spicy factor and to other substances involved in digestion and intestinal bacterial flora, allowing organism to process foodstuffs and assimilate them.

CAN IT BE USED FOR THERAPEUTIC PURPOSES?
The most important effect of hot pepper is its action in the field of prevention and cure of infarct.
In fact, to the vaso-dilatant action come in association the properties of some enzymes and vitamins, such as vitamin C, and polyunsaturated fatty acids that act on cholesterol responsible for the hardening and obstruction of arteries, preventing and solving the problem and acting on the good function of capillaries. It is important to point out again that all vitamins and beneficent substances are mainly contained in the seeds and that seed is provided with an involucre protecting the contents and is unattacked by gastric juice: consequently we advise the use of chilli in powder, i.e. the fruit entirely ground with seeds.

... DOES IT REALLY HAVE APHRODISIACAL PROPERTIES?
The presence in chilli of a spicy factor and of particular vitamins maintains the organism in a good health and the good circulation function has an important role in the aphrodisiacal action. Furthermore, the ingestion of hot pepper and its contact with intestinal mucous membrane provokes physical reactions (reddish face, increase of blood circulation and cardiac frequency) similar to the ones perceived during VIP (Vasoactive Intestinal Polipeptide) hormone effect, involved into the closure of arteriovenous communications that is the origin of the dilatation of erectile tissues.

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