Without a doubt, chili is one of the most consumed ingredients by the Mexican, it is a cultural matter. And although sometimes we are suffering from the spicy, it has been discovered that the chile has several beneficial properties.
Its name comes from the Nahuatl ‘chili’ and it has a great diversity of species. Only in our country there are around 64 species of chile. Although they number more than 200 for the varieties. While Oaxaca is where more of them are found.
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Varieties of Chile in Mexico
Among the most known in Mexico are pasilla, habanero, jalapeño, serrano, ‘de árbol’, guajillo, ancho, and more others. And each one is used in the best way in thousands of stews and / or sauces; whether fresh or dry.
Some of our favorite chilies are:
El Serrano, one of the most consumed fresh chiles in Mexico. Its name is due to the fact that it is cultivated mainly in the Sierra de Puebla, Hidalgo, Veracruz, Sonora, Guerrero, among others.
Also the poblano pepper is one of the most used in Mexican cuisine. As its name implies, it is from Puebla. But it is also known as chile to stuff, miahuateco, emerald chile, etc.
Did you know that the habanero is the only one with a Designation of Origin? This one is produced in the Yucatan Peninsula, which includes Yucatan, Campeche and Quintana Roo. Therefore, it is a must in the cochinita pibil.
Jalapeño is used a lot to prepare sauces, like snacks filled with cheese or in pieces for different foods. One of the most feared is the chile de árbol, as it is small, but very spicy. It is green when fresh, but changes to red tones when ripe.
These are some of the best known examples. But, we need to talk about the Güero, Manzano, Perón, and Chilaca peppers, among others. As well as the varieties of dried chilies, such as bolita, rattlesnake, chilhuacle, blackberry and more.
Chili protects your heart
As you can see, the diversity of chiles in Mexico is very extensive. And we could list them for their hotness, size, production and use. Although, not everyone likes to taste the hotness of these chilies, a new study indicates that chile has beneficial health properties.
This study was carried out for eight years in about 23 thousand people from Italy. And scientists found that those who consumed chile four times a week had a lower risk of death from any cause. Furthermore, they had a 34% lower probability of dying from cardiovascular disease.
Similarly, they saw that the risk of dying from a heart attack was reduced by 40%. The most interesting and curious thing is that they discovered that the person’s diet did not matter. That is, if one person ate better or worse than another. In both cases the chile achieved a protective effect.
Of course, there are still studies to be made and its consumption should not be exceeded. But now you have a good reason to eat it regularly.
COVER PHOTO: MEXICAMPO
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