Chilli peppers are actually good for you as long as you enjoy the heat. They contain three times as much vitamin C as oranges, and they are also loaded with vitamins A and E, as well as folic acid and potassium. Capsaicin, a compound contained in peppers is what gives the chilli it’s fire. If you are unsure of how much fresh chilli to add to suit your taste better to add a little at a time and taste the food as you cook. But even the best of us can overdo it. Drinking water after eating a chili pepper only spreads the hot capsaicin around your mouth. However drinking milk or having a yogurt dip alongside a hot chilli food is more “cooling” because the milk protein called “casein”, surrounds the capsaicin molecules and washes them away, much in the same way as soap washes away grease.
Chilli peppers, despite their fiery hotness, are one of the very popular spices known for their medicinal and health benefiting properties. They should be stored in the refrigerator inside a plastic bag where they will stay fresh for weeks. Completely dried red chilies are also available. Dry chilies can be stored at room temperature in a cool, dark place, inside airtight containers for many months; and can be milled to a powder using mixer/grinder as and when required. Raw, fresh chilies should be washed in clean water before used in cooking to remove any residual fungicides and sand. Chillies, either fresh or ground, can cause severe burning sensation to hands and severe irritation to nasal passages, eyes, and throat.
A 100g portion typically provides 40 calories, 8.81g carbohydrate, 0.44g fat, 1.87g protein.