To discover how hot taste affects our body, just bite a tiny bite of chilli pepper.First we get hot, then sweat droplets appear on our forehead, and the nose is so clogged that it is hard to breathe.
Capsaicin contained in the pepper is an alkaloid responsible for a searing, pungent taste. Interestingly, it stimulates nerve cells in the same way as a burn or mechanical injury, but unlike them, it does not damage tissues. Capsaicin has a beneficial effect on our he alth.According to the latest research, it destroys cancer cells, and also has an analgesic and anti-inflammatory effect. Capsaicin is also a component of ointments that soothe aching joints and muscles.
Although in small amounts this alkaloid is harmless, in large doses it can be seriously harmful. Capsaicin should be especially avoided by patients with bronchial asthma. After an overdose, they may experience convulsions or severe bluish skin.Volatile oils are also responsible for the spicy taste of many vegetables and herbs.These are natural antibiotics that help us deal with serious infections.
Regular consumption of garlic has been proven to regulate the heart and have a soothing effect on the upper respiratory tract. On the other hand, chives, due to the intense, spicy flavor of the leaves, are a great alternative to s alt.It has a strong bactericidal effect and helps to lower blood pressure, so we should reach for it as often as possible.
Many people grow nasturtiums for ornamental purposes, forgetting that this plant is also widely used in medicine. Its edible flowers and leaves prevent urinary tract and respiratory infections, and it has a sharp taste reminiscent of cress or arugula.
Spicy flavors from a herb patch
White gentian Barbarea vulgaris
The leaves are reminiscent of a radish, they can be a great addition to salads and salads.
Cochlearia officinalis
Spicy leaves are a perfect addition to soups and sauces, but they also taste raw in salads.
Pepper Lepidium
Sweet and spicy leaves taste best in salads. They support the appetite and stimulate the metabolism.
Summer savory Satureja montana
Peppery leaves enrich the flavor of dishes with beans or stews.
Spicy knotweed Polygonum hydropiper
The leaves are sharp, bitter and peppery. They are used as a traditional spice in Japanese cuisine.
Chives Allium schoenop.
Containing a lot of vitamin C, leaves are a tasty addition to cottage cheese or scrambled eggs.
Głodek Draba muralis
The sweet and spicy leaves are perfect for salads. The plant belongs to the cabbage family.
Nasturtium Tropaeloum
Both the flowers and leaves of this plant are edible. Perfect for soups and salads or as an edible decoration.
