Healing Kitchen

Capsaicin is the phytochemical substance that gives hot peppers their fiery taste. This substance is currently being investigated by researchers for its antioxidant and disease protective effects. Located in the soft, seed-bearing ribs inside chili peppers, the capsaicin (and the heat) that ends up in a recipe can be decreased by removing some or all of the ribs and seeds when you prepare the chilies. Here are a number of fiery dishes that will give you a healthy helping of capsaicin.
Date Published: 11/20/2002
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