Hatch Green Chile: Why You Should Be Eating This
I've written about this tasty, fiery pepper before, and if you want to know the basics of the Hatch Chile Pepper, read this article here.
If you’ve ever traveled through the American Southwest, then you know that we put this pepper on everything. You’ll find it in omelets, in mac & cheese, on burgers, burritos, and pizza.
It’s virtually calorie-less, and a great source of Vitamins A, C and K. But the phytonutrient capsaicin is what makes green chile peppers spicy, delicious, and an awesome choice nutritionally.
Capsaicin is the phytonutrient responsible for the fiery burn in peppers, but it is also scientifically backed to be effective at aiding in the relief of pain. Capsaicin works by blocking “Substance P”, the chemical responsible for delivering pain messages to the brain. It also helps manage inflammation, which is responsible for many pains in the body.
If you have chronic pain, it sucks. I know, I’ve been there. If this little vegetable can help you by relieving some pain, and adding a spicy, tasty kick to your dishes, it’s at least worth the try. And if you don’t have access to Hatch Chiles in particular, or you are not a fan of spice, capsaicin can be found in all spicy peppers, and is available in topical creams and oral supplements.
These small chilies are really much spicy.
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