Hot chili peppers have many uses such as antiseptic, digestive stimulant, malaria treatment, but eating too much is harmful to the stomach.
Chili pepper, also known as pepper, spicy seed, is a small shrub, smooth stem, much branched, the young branches are crooked, grooved, upright or spreading. The fruit grows ovate-shaped, straight like a finger, sometimes curved down into a semi-circle, yellow or red, in which there are many types of flattened, yellow seeds.
There are many types of chili peppers, such as red-yellow buffalo horn peppers, long, pointed, pointed tips, and spicy seeds, which are grown a lot for export because of their high economic value. Chilli with diverse fruit are often enlarged, red-yellow, round head, less spicy. Chili with small red fruit, very spicy and wrong fruit (each tree has hundreds of fruits), grows upside down, so it is called a natural chili. Red chili peppers are very small, red and very spicy. Some types such as capsicum, tomato chili, chili pepper, sweet pepper have large flowers, large red-yellow fruit, not spicy, often used to stir-fry as a vegetable. People use chili to eat fresh, pickle vinegar, salt, make flour, make soy sauce...
Chili has the effect of stimulating digestion, increasing body temperature, is grown as a spice and medicine, can be used for flowers, fruits, seeds, leaves.
In terms of ingredients, in 100 g of chili there are 94 g of water, in addition to proteins, vitamins and minerals. In particular, the fruit contains 250 mg of vitamin C, many times more than oranges. This substance is necessary for the synthesis of collagen in the body, maintaining the integrity of blood cells, skin, organs and bones. Studies show that using foods rich in vitamin C helps to increase resistance, purge harmful factors, enhance iron absorption, control heart disease, harden arteries and reduce cholesterol, fight cataracts by . This vitamin belongs to the group of water soluble, the body cannot make or store, so it needs to be supplied daily.
In oriental medicine, chili peppers are spicy, hot, expectorant, antiseptic, and help with digestion. Chili seeds cause skin burns, mucosal inflammation, eating too much is harmful to the stomach. People with heat and hot blood should not use hot peppers.
Chili has many medicinal uses. Some dishes and remedies with chili are as follows:
Chili seeds finely ground, drink 1-2 g at a time to cure rheumatism. Can be combined with some other herbs cooked into a high to cure vomiting.
30 g of crushed chili leaves, add water, squeeze out the juice, drink a bowl two hours before the onset of malaria, 1-2 times a day, for 5-7 consecutive days, treat malaria. Leaves are also used to treat coughs and phlegm when colds and pounding when bitten by snakes, centipedes, or fresh pounding and decoction to treat mumps and eczema.
Chili leaves are crushed, mixed with water and salt, poured into the patient's mouth, curing leprosy (tooth bitten).
Chili root with lemon root and tangerine root, 10 g each to treat chronic abdominal pain.
15 ripe chili peppers with 3 papaya leaves, 80g of pureed leaves, soaked in alcohol to massage, cure joint pain, back pain.
50 g of chili leaves, custard-apple, dandelion and a sufficient amount of table salt are pounded on the skin to treat boils.
A handful of yellow star chili pepper leaves, a bowl of copper tea tree bark, 5-7 leaves of burned leaves, 300 g of millennium, 2 liters of water, excellent for treating psoriasis.
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