The Need for Green Chilli in Our Food: A Scientific Perspective

Let us explores the multifaceted reasons why incorporating green chillies into our meals is not only desirable but beneficial from a scientific standpoint.

- Dr. Siddappa Naragatti

Green chilli, a staple in many culinary traditions worldwide, is not merely a flavor enhancer but also a significant contributor to human health and well-being. The inclusion of green chillies in our diet is supported by a myriad of scientific findings that underline their nutritional value, health benefits, and potential therapeutic applications.

One of the most notable compounds found in green chillies is capsaicin, the active component responsible for their characteristic heat. Capsaicin is known to trigger a range of physiological responses in the body, including the release of endorphins, the natural painkillers produced by our brains. This release is often associated with the pleasurable experience linked to consuming spicy foods. Research has shown that capsaicin may also aid in pain relief, functioning as an analgesic in topical applications, making it a compound of interest in pharmacological research.