This luxurious immigrant, originally from the South American continent, has been integrated into our cuisine for centuries. It has always been a fruit used to add flavor and energy to dishes, while also being considered a symbol of zest and a love for life.

Its success in this sense is undoubtedly due to the “sparkling” sensation it gives when eaten and the feeling of physical and mental well-being it provides. This effect is linked to the pharmacological—or rather “nutraceutical”—properties of a substance it contains in abundance: capsaicin.

This substance, found in the fruits and seeds of chili peppers, triggers the release of adrenaline, which causes an energizing reaction, followed by the release of endorphins. Its benefits also include promoting fat metabolism and boasting the highest concentration of vitamin C in the plant kingdom.

Chili peppers come in many different species from all over the world, classified on a spiciness scale in descending order. Among the richest in capsaicin are green Jalapeño, red Jalapeño, and Habanero. All three are very spicy, but the Habanero surpasses them in heat while offering a sweeter flavor. Adding a few drops of chili sauce, such as those produced by Acetaia Guerzoni, will not only make your dishes special but also let you enjoy all the healing virtues of chili peppers.

Some of their health benefits include improving blood circulation, increasing intestinal motility, reducing bad cholesterol levels in the blood, maintaining youthful and vital cells thanks to their antioxidant properties, and exhibiting antibacterial and antihistamine actions. However, the most beloved benefit is their slimming effect.

In short, from now on, instead of buying expensive and tasteless vitamin C supplements or fat-burning products, start adding chili pepper sauces to your dishes, and you’ll notice the first benefits within a few days.

Remember, nature provides us with many beneficial plants that not only enhance the flavor of your cooking but also improve your health and well-being.

Enjoy the spice, everyone!

Mara Antonaccio