Those who eat spicy live longer: 8 dishes to start immediately
Those who eat spicy live longer: 8 dishes to start immediately

Video: Those who eat spicy live longer: 8 dishes to start immediately

Video: Those who eat spicy live longer: 8 dishes to start immediately
Video: TRYING THE SPICIEST FOODS! (Day 8) 2024, March
Anonim

To eat chili pepper it can extend the life by many years. The confirmation comes from a maxi Chinese study that lasted 7 years: consuming spicy foods once or twice a week reduces the risk of mortality by 10%, especially if in relation to cases of ischemic heart disease.

The cause-effect relationship has not yet been discovered, but the researchers indicate it as a "wellness molecule" capsaicin (the same responsible for the spiciness), already considered anti-oxidant and anti-inflammatory.

Good news also for lovers of pepper: a close relative of capsaicin is piperine (found in the fruits of black pepper), and it shares most of its beneficial properties. [related_posts]

And to think that, net of regional variations, in the South we still call the chili "devil", an ancestral legacy of the association with the devil, red and burning. After all, Joyce also said: "God created the food, the devil the condiment".

Popular culture has always surrounded him with a mystical aura, attributing to him the most disparate medicinal properties: from digestive to the antibacterial, passing through the aphrodisiac. Due to the "phallic" shape, the chilli was also considered an amulet that brought luck and abundance (that's why the good luck charms in the shape of a croissant).

Having read the good news, we could not fail to do so. Those of you who, without putting any more time in between, decide to stock up on health, cannot be left alone. Check out this list with 8 of the hottest dishes in the world and above all - which ultimately counts - of the best.

1. HOT POT (China)

Hot Pot
Hot Pot

Literally "fire pot", the name says it all: it is a stew made with Sichuan peppers, onion, garlic, meat and vegetables. Much stronger than the soups we are used to, the more adventurous also drink the broth.

2. CRAWFISH DIP (USA)

crawfish dip
crawfish dip

A winning combination of Louisiana crayfish and green peppers: we start with a sauté of garlic and onion to which we add the already cleaned tails, just before finishing cooking we add soft cheese to make everything creamier.

3. KOPANISTS (Greece)

Kopanisti
Kopanisti

Short or medium-aged cheese with a soft consistency, it is flavored with pepper. The sour and spicy taste is also due to the presence of goat's and sheep's milk.

4. TANDOORI MASALA (India)

Tandoori Masala
Tandoori Masala

The phosphorescent color typical of tandoori chicken is due precisely to this mix of spices: chilli, cumin, ginger, garlic, turmeric, cinnamon and cayenne are the most important. Also excellent in combination with vegetables, to appease its "fiery" you can combine it with yogurt.

5. GALLEGA OCTOPUS (Spain)

Galician Octopus
Galician Octopus

Born as a dish on feast days, today it is mostly served as a tapa in aperitifs. After boiling it, the octopus is served in pieces on sautéed potato slices, and then sprinkled with parsley and chilli.

6. PICO DE GALLO (Mexico)

pico de gallo
pico de gallo

If someone has two jalapeños in the pantry, they can try their hand at making this simple Mexican sauce. After having chopped them, add them to tomatoes, onions, a little coriander and lime juice. And if you intend to make yourself a taco, what will I tell you to do …

7. NEAPOLITAN SPICY SAUSAGE (Italy)

Spicy Neapolitan Sausage
Spicy Neapolitan Sausage

You can't find it at the butcher's counter, but among sausages: medium-grain salami that owes its spiciness to the abundant presence of chilli and peppers. It is generally found in sizes of less than half a kilo.

8. PEPPIPE OF MUSSELS (Italy)

Peppered mussels
Peppered mussels

There are four ingredients needed to bring one of the most popular summer dishes to the table: mussels, garlic, oil and a shower, or rather a deluge of black pepper. The delicacy of the mussel is offset by the intensity of the garlic and pepper. Beware, it can be addictive.

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