Our cooking is unthinkable without chilli. Green or dried chillies go into dal, bhorta, curries and fries. Some prefer the sharpness of green chilli, others the aroma of dried chilli in cooking. But the two differ in nutritional value and in their effect on the body. According to nutritionists, how beneficial a chilli is depends on its type, how it is used and how much is eaten.

Green chilli does not just add heat; it is also a good source of vitamins and antioxidants. It contains vitamin C, vitamin A, vitamin B6, potassium and some iron. Much of this nutrition stays intact when it is eaten raw or added at the end of cooking.

The vitamin C in green chilli helps strengthen the body's immunity, while its antioxidants protect cells from the effects of harmful free radicals. It may also help ward off seasonal colds and coughs.

Eating green chilli with food increases saliva, which helps digestion. Its dietary fibre helps keep the bowels working normally and the digestive system active.

The capsaicin in green chilli can raise the metabolism slightly, increasing the rate at which calories are burned, which may help with weight control. Eating green chilli in moderation as part of a healthy diet is therefore beneficial.

Research has shown that capsaicin may play some role in keeping blood sugar balanced, so moderate amounts of green chilli may be beneficial for people with diabetes too, although it is no substitute for treatment.

Eating spicy food releases hormones called endorphins, which can help reduce stress and create a feeling of wellbeing.

Dried chilli is made by drying green chilli. As it dries, its water content falls and some nutrients are lost, but the concentration of capsaicin rises, so it tastes hotter.

The capsaicin in dried chilli can help improve blood circulation and warm the body. In cooking it brings not only heat but also deep colour and a distinctive aroma that make food more appealing.

Although dried chilli has some benefits, eating too much can increase burning in the stomach, acidity, gastric problems and even the risk of ulcers. Drying also destroys almost all of the vitamin C in green chilli. And many chilli powders on the market may contain artificial colours or adulterants, which can harm the liver and kidneys over the long term.

Nutritionists say keeping a moderate amount of green chilli in the daily diet is beneficial, as it retains more nutrients and does the body good in natural ways. Dried chilli can be used to boost the taste and aroma of cooking but should not be eaten in excess. People with gastric problems, acidity or ulcers in particular are better off eating less dried chilli.

Both green and dried chillies have their own qualities. But from a health point of view, green chilli is comparatively more nutritious, while dried chilli is safest used in moderation for flavour.

The article draws on NDTV and Healthline.

Source: Jagonews24. First published in Bengali on The Agro News.