Hot Chilli
Chilli is not a food that has a lot of nutrients, vitamins and minerals. Especially vitamin C. It is a source of ascorbic acid to expand the blood vessels. In addition, the substance that makes us hot when chili is capsaicin (capsaicin). Capsaicin is an alkaloid. No color, no odor, can withstand heat and cold chillies, so do not lose the spicy when brought to boil and freeze.
Capsicin is well soluble in fat and alcohol, so when eating spicy foods, cold water does not help reduce spicy. Just reduce the burning. Oral irritants only. If you eat chili. Try to find fresh milk. It will reduce the chili pepper. Also found Antioxidants such as beta carotene and vitamin A are iron, phosphorus, and niacin in chili.
