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The Health Benefits of Habanero Peppers PDF Print E-mail

 

by The Healthy Chef

These fiery little peppers are not only a culinary delight but they have extensive health benefits as well.

Said to have gotten their name from Havana, Cuba they are the cousin of the Red Savina, the hottest pepper in the world. When they are young they are green, but as they ripen to their hottest potential they turn yellow, orange, or red.

Here in Playa del Carmen the main use for the habenero is in salsa. But what we don’t realize is that lovely green salsa that we put sparingly on our tacos al pastor has major health benefits. Most of the medicinal properties they have are due to the chemical that gives it its flavor found in the fruit and seeds. This chemical is known as capsaicin. The different levels of capsaicin determines how hot a particular pepper is (please see chart below). Capsaicin is said to do many miraculous things medicinally. It has been known to:

  • Trigger endorphins
  • Improve digestion
  • Lower triglycerides
  • Improve circulation
  • Improve fat oxidation
  • Decrease congestion
  • Lower cholesterol levels
  • Reduce high blood pressure
  • Prevents blood clots and heart disease
  • Protects against some kinds of cancer

So the next time you come across that bowl of habanero salsa, eat an extra spoonful, but make sure you have water on hand!

Try out the following salsa recipe courtesy of La Parilla Mexican Grill!

Ingredients:
3 roma (plum) tomatoes
3 habanero chiles
1/4 cup water
1/8 teaspoon kosher salt

Directions:

Salsas in the Yucatan are usually quite simple, while recados tend to
make the dishes they season complex. Perhaps that is why simplicity
is seen as a virtue when it comes to salsas. But I think there is
another reason: the habanero chile, reputedly the hottest pepper in
the world. In addition to the heat, habaneros have a citrusy aroma
and flavor that are best savored on their own. This salsa is the
classical accompaniment to meats and seafood cooked in achiote. Try
it on Grilled Squid Yucatan Style. There are variations with onion,
orange juice, and mint, but this simple version is my favorite.

Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast chiles until dark brown, then remove seed cores.

Put all the ingredients in a blender and blend smooth. Use within
several hours.

Recipe By : La Parilla the mexican grill by Reed Hearon
From: La Parilla The Mexican Grill By R
Servings: 1 servings

Capsaicin’s “heat” is measured in Scoville Units, which correspond to about sixteen units per part-per –million. Pure capsaicin would be given the Scoville rating of 16,000,000.

Pepper Type

Scoville Units

Habañero

100k-300k

Scotch Bonnet

100k-250k

Jamaican Hot

100k-250k

Thai

50k-100k

Cayenne, Tabasco

30k-50k

Serrano

10k-23k

Wax

5k-10k

Jalapeño

2.5k-5k

Rocotillo

1.5k-2.5k

Poblano

1k-1.5k

New Mexico

500-1,000

Pepperoncini

100-500

Bell Pepper

0

Sweet Italian

0

Chart courtesy of http://medplant.nmsu.edu/capsicum.htm#medicinal

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written by Addy, April 01, 2010
My father in law had brain cancer when he was 20. They told him he would only live 6 more months with chemo. After they removed what they could from his brain, he didn't have chemo at all. He desided to use herbs and nutrition. He's still alive and well today with no cancer. He helps lots of people beat their cancer today with herbs. It is amazing what God has provided for us. Most people won't try the natural way but it work!
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written by Habenero Freak, March 12, 2010
I've tried almost everything to sweep my colon walls of parasites. Nothing would like habbies. I'm feeling better. I blend them in my vita mix and drink. I chase with organic apple juice. My stomach gets upset which is what I want. Minutes later, success!

zensur, prayer - yes! Habbies - A biG bIG BIG YES!
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written by dibbles, February 25, 2010
Zensur, May I ask what type of cancer you had and in what stage? Also, your recipe for those sandwiches lol. And God Bless that you are Cancer free, well done
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written by aaron, January 29, 2010

oh yea the habenaro pepper! what a little trip it can be. you know it does become addicting. once you get thru the hottness what a deep smokey flavour it has. trust me play with this pepper and you will love it.

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written by zensurf98, November 14, 2009
I was diagnosed with cancer in July of 2008 and it was verified by Scripps Clinic by 10 needle biopsy. I was set for surgery and radiation treatments but there was a delay. I heard about habanero/garlic sandwiches and ate them for ten days and went back to Scripps for a blood test and my physician was amazed. My numbers had improved substantially. I continued with the habaneros and in March of 2009 I had another blood draw with great numbers validated by another biopsy and my cancer was gone. NO Malignancy whatsoever. I just had my 6 month checkup for recurrence. NO Cancer. Was it the habaneros or was it prayer or a combination of both? I am here if you want to contact me for further details or copies of my lab reports.
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written by Coleman, October 12, 2009
I like what is said about this habanero peppers ,it is wonderful I will from now make sure I have some for my meals as this is healthy indeed!But lookibg at the Sciville Units ,does this mean that New Mexico Pepper is hotter?
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written by tea pittsburgh, October 07, 2009
I ate a whole habanaro and then took a big bite of another hot pepper thinking it was a tomato.
Why eat a whole habanaro?
Because it was there! Or I am a masochist or an idiot or I like habanaros.
How to avoid the second burn and help a burning stomach?
This worked for me a little, 3 oranges, 2 orange juice, 1 chocolate milk, 1 pepto bismail, water, bread, more orange juice, apple cider. I ate the pepper around six and was on the can at eleven and two but as soon as I drank the first orange juice the burning pain stopped and nothing hurt afterwards.
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written by Anton P., September 17, 2009
One lesser known health benefit of habanero peppers is that they have anti-bacterial and anti-viral properties. When I feel the onset of a cold with that sore throat, I get a glass of milk ready and eat a whole habanero pepper. Ten minutes of extreme burn spares me 10 days of misery with the common cold.
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written by Matt B, October 31, 2008
Susan that is pretty close but it isn't the trigeminal nerve in the mouth that the dairy is coating. Capsaicin which is the chemical compound that makes habaneros hot is not water soluable so when you drink water it doesn't do anything to get rid of the heat. but when you eat or drink anything fatty, oily, or starchy like bread, milk, cheese sour cream, and beer it dilutes the capsaicins.
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written by Susan R., June 24, 2008
Nice article, however the suggestion to keep lots of water on hand to offset the pepper's heat isn't exactly a good one. LOL Dairy such as milk or cheese is a much better option, as the caseins in dairy coat the heat receptors in the mouth, thereby easing the pain. Water will merely distribute the capsaicin more liberally.
Much Peace!!!

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