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Known for its pungent flavor, chili is used for culinary purposes as a spice. Chili pepper oil has impressive properties: protecting the skin, improving vision, relieving pain and inflammation, preventing chronic diseases, strengthening the immune system, improving heart function, and quickly helping to reduce weight. Oil should be consumed carefully as it has side effects such as upset stomach, skin irritation and tingling sensations in the extremities. When used responsibly and properly prepared, chili oil is considered harmless to most people.
Chili peppers were first grown by ancient farmers in Central and South America, regions famous for their savory nuances. Today, chili peppers are grown all over the world, but most of all in Mexico, China, Spain, Nigeria and Turkey.
Chili peppers contain a bioactive plant compound called capsaicin, which is concentrated in the seeds and the white inner membrane. The more capsaicin, the hotter the pepper.
Chili peppers are distinguished by their bitterness due to their high amounts of capsaicin. It is the properties of capsaicin that make it possible to use chili pepper oil to relieve pain, prevent peptic ulcer disease, and maintain normal cardiovascular function. In addition, chili pepper acts as an antioxidant, which means that it prevents atherosclerotic manifestations, problems with the nervous system, and reduces the risk of diabetes and even the appearance of neoplasms.
Red chili oil is a versatile dressing for anyone who loves spicy foods. Pepper oil is added to salads, vegetables, meat, fish, pasta and rice dishes. Chili oil adds a special flavor to pizza, pasta and risotto. True gourmets use chili oil to spice up soups and barbecues.