What about the noteworthy antioxidant that gives spicy peppers their zing? You know, that tear-jerking, sweat-inducing, fiery blast of heat?
That’s capsaicin. It’s a flavorless, odorless, colorless compound found in varying amounts in peppers. Fiery habaneros contain the most. Jalapeños have some. Bell peppers have none.
"The more capsaicin, the hotter the pepper, and the higher the antioxidant level," says Malena Perdermo, MS, RD, CDE, affiliate professor of nutrition in the health professions department at the Metropolitan State College of Denver. "Red chilies are usually hotter, but even the green ones have capsaicin. You can’t always go by the color to determine how hot it is," says Perdermo, who is also the American Dietetic Association’s Latino Nutrition spokesperson. #foodforhealth #foodforthought #alkalinelife #edenonearth #hotpeppers #capsaicin