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Prized by pre-Hispanic cultures for their high nutritional value, exquisite flavor and exotic aroma, native chili peppers trace their roots back to common ancestors in South America. Peru is the wealthiest country of all in terms of this vegetable, growing more varieties than any other nation. This biological richness is underscored by the ample archaeological evidence pointing to the widespread use of chili peppers in ancient Peru.
Super native chili peppers are a low-calorie food, made up of 90% water. They also have large doses of capsaicin, the substance found in the capsicum family (a genus of flowering plants). This compound makes peppers hot and is also a painkiller and blood thinner, ideal for people at risk for cardiovascular diseases. Additionally, a diet that includes peppers helps alleviate arthritis pains and stimulates the nervous system because peppers cause the body to release endorphins (compounds linked to satisfaction and well-being). The vegetable also regulates blood sugar levels, making it an effective partner in treating diabetes, and is a bactericide, eliminating stomach bacteria and decreasing the chance of stomach illnesses.
