[Real Food] Why You Shouldn't Throw Away Chili Pepper Seeds

 

[Real Food] Recently, the hamburger franchise McDonald's introduced a burger made with Jinju chili peppers, receiving a positive response. This is thanks to the Korean people's particular fondness for the taste of chili peppers.

 

Koreans' chili pepper consumption is among the highest in the world, making it an almost indispensable ingredient in Korean cuisine. The peak season is from June to November.

 

It is mainly used to add spiciness to food, but it is also rich in vitamins. Among them, vitamin C is more abundant than most fruits. According to the food and drug safety administration's food nutrition composition data, the vitamin C content of 100g of green chili peppers (raw) is 43.9 mg. This is about twice as much as a tangerine and eight times as much as a tomato. It accounts for 43.5% of the recommended daily intake (100 mg).

 

2 to 3 green chili peppers meet the daily recommended intake. In particular, due to capsaicin, which gives the chili its spiciness, vitamin C is less likely to oxidize, resulting in less loss during cooking compared to other vegetables.

 

 

It is also rich in antioxidants.

 

According to the Rural Development Administration, antioxidants such as carotenoids and flavonoids in chili peppers play a positive role in brain cell function.

These ingredients are abundant in chili seeds. Chili seeds contain 23-29% unsaturated fatty acids. When eating chili, removing the seeds or cooking after removing them significantly reduces the nutrients.

 

Researchers at the Jeollabuk-do Agricultural Technology Institute revealed in 2013 that chili pepper seeds have anticancer properties. The study found that chili pepper seeds could kill more than 60% of stomach and colon cancer cells.

 

Recently, a study has shown that chili pepper seeds activate brain memory cells and inhibit damage. Researchers at Daejeon University announced that the 'luteolin' component in chili pepper seeds activates hippocampal cells in the brain and suppresses neurotoxicity. These effects were more pronounced in chili seed extracts than in the chili peppers themselves.

 

It is most healthy to eat chili peppers whole and raw. 

 

It is better to add chili peppers just before turning off the heat in cooking. Vitamin C is less destroyed.

 

The ingredient that pairs well with chili peppers is anchovies.

 

Cooking with anchovies helps the iron in chili peppers assist in the absorption of calcium from the anchovies.

 

The reason why chili peppers are included in anchovy stir-fry dishes.

When purchasing, carefully examine the stem. If the stem appears dried out or blackened, it may be old stock after shipment.

Green chili peppers have a smooth surface and a deep green color. Cheongyang peppers have slightly soft skin, which reduces their spiciness. When preparing the peppers, first remove the stems and then wash them under running water.

 

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Fresh Cheongyang chili peppers, cucumber chili peppers, and crunchy cucumber chili peppers

I like the smell of chili peppers, so I like chili peppers, but I am eating the seeds along with them.

It's full of good things.

 

 

I keep the chili seeds separately when I grind the chili powder.

When making kimchi, add chili seeds.

It has a savory flavor, and also a refreshing taste that makes the kimchi feel cooler.

 

Whether raw chili seeds or when making kimchi

You're eating it frequently, so you're doing very well.