• Loaded with Vit A - antioxidant & immune system boost.
• As pods mature & darken, high quantities Vit C are gradually replaced with beta carotene and the capsaicin levels are at their highest - meaning that the chilli will burn more!
• Capsaicin levels believed to speed up metabolic rate, hence burning off calories at a faster rate.
• Alkaloids from capsaicin stimulate the action of stomach and intestine, improving digestion process.
• Used in transdermal treatments for arthritis, nerve disorders (neuralgia) shingles and severe burns, even cluster headaches!
• Mucus thinning properties promote coughing and can act as expectorant for asthmatic conditions.
• Claims made that it lowers cholesterol.

Nutritional Value:

• Red chillies high in Vit C & Provitamin A
• Yellow & especially green chillies (unripe fruit) contains considerably lower amount of both substances.
• Peppers are good source of Vit B, and Vit B in particular.
• High in potassium, magnesium & iron.
• High Vit C substantially increases uptake of non-heme iron from other ingredients in a meal, such as beans & grains.
• Acting effectively against cancer causing tumours - capsaicin could be used to kill tumours with few or no side effects.
• Kills parasites in intestinal tract.
• Weightless properties by inducing thermo genesis.
• Helps reduce risk of Diabetes - the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chilli pepper

(Source: American Journal of Clinical Nutrition)