India, the land of Chilis
India is well-known for its chilis and the Indian subcontinent has a variety of chilis as it has many states with their flavors and special spices. You will find a range of chilis right from green-chili pepper, Guntur Chili, Kashmiri chilis, Kanthari chili, Byadgi chilli, Bhut Jolokia chili and more. Without chilis, Indian food is not complete.
Some of the states that have maximum spices are Rajasthan, Delhi, Kerala, Andhra Pradesh, and Nagaland.
Types of Chilis
Usually, there are two kinds of chilies commonly found in an Indian household – green and red. Each of them has different taste and health benefits.
You may be surprised to note that though the chilis may be green in the beginning. However, when they are dried, they turn red. The reason behind it is the loss of water. They also become more pungent and lose most of their nutrition when they are dried.
Which is healthier?
If you are a chili fan, you may want to note that eating fresh green chilis is always safer and healthier than the red powdered version of them. Here’s why –
- Green chilies contain a high amount of beta–carotene, endorphins, and antioxidants whereas red chilies if taken in excess may even cause internal inflammation resulting in peptic ulcers.
- It must be noted that the artificial dyes, as well as synthetic colors used in many store purchased red chili powders can be hazardous to health.
Green chilis also help in
- Maintaining blood sugar levels while controlling insulin.
- Promoting digestion as it has dietary fiber.
- Healthier skin as it also contains a high amount of vitamin E and C.
- Maintain a better cardiovascular system.
- In losing weight.
So, if you are intending to watch your weight and remain healthy, and wondering which kinds of chilies to go for, just trust green vs red chilis!
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