August in New Mexico bestows the promise of cooler weather to come, as the comforting aroma of roasting chilies begins to kiss the nostrils of anticipating chile lovers from backyard grills, neighborhood grocery stores and farmers markets. The quest for such a delight to taste buds is also inviting in health and happiness. One fresh green chile has the vitamin C content of six oranges, which is not lost in the roasting process. Red chilies contain high amounts of vitamin C and carotene. In addition, peppers are a good source of most B vitamins and vitamin B6 in particular. They are very high in potassium, magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron (not from an animal source) from other ingredients in a meal, such as beans and grains. Vegetarians and carnivores can celebrate this culinary fact together. Chile can be used in sweet and savory dishes. Chiles are dried, ground, made into sauces, pickled, roasted and frozen
Capsaicin is a component from the chile, which is used medicinally in many ways. Capsaicin assists in reducing pain when used in lotions, sprays and oils. Eating chilies can increase feelings of wellbeing due to the release of endorphins. Chile heat creates a sweat, which assists in the release of toxins, clears sinuses and can assist in weight loss.
A note of caution: when preparing chile peppers or applying capsaicin creams/oils or sprays, hand washing is crucial. Those who have ever rubbed their eyes after preparing chilies surely understand, therefore children and pets will appreciate it as well. Did you know New Mexico has a Chile Institute? http://wwwpsych.nmsu.edu/ ~linda/chile.htm.
For more information contact April Cray Rhodes at 430-5116 or river.desert@hotmail.com.
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