Some people are concerned about eating chili peppers, so let’s talk about how to eat chili peppers to make the best use of capsaicin. Chili pepper is not only rich in capsaicin, per 100 grams of chili pepper vitamin C content up to 198 mg, ranking first among vegetables. Vitamin B, carotene and calcium, iron and other minerals are also rich in content. Medical experts believe that chili peppers can relieve cold pain in the chest and abdomen, stop dysentery, kill and suppress parasites in the stomach and abdomen, control heart disease and coronary artery sclerosis; they can also stimulate the oral mucosa, cause peristalsis of the stomach, promote saliva secretion, enhance appetite and promote digestion. Which pepper and which part of the pepper contains the most capsaicin? The hotter the chili pepper is, the more capsaicin it contains. Capsaicin is relatively high in the seeds, hearts and tendons of chili peppers. Capsaicin is afraid of high temperatures. When we fry chili oil, we should put dried chili peppers in just after the oil has smoke, and it is best to leave it for a day or two after it is done before eating. When stir-frying vegetables with chili peppers, be sure to put the chili peppers after the fast out of the pan. Capsaicin is afraid of salt. Not only is capsaicin afraid of salt, our human body is also afraid of high salt, eat a little lighter the healthiest. Spicy products have a positive effect on human disease prevention and treatment because of their functions such as sterilization, antiseptic, flavoring, nutrition, and cold repelling. Therefore, adding a little chili pepper to your daily recipes will be beneficial to your health. Some people say I will eat chili face acne, in fact, not chili make you acne, is your own is this body, eat chili just fuel on the fire. You can eat a little less. How much to eat every day is appropriate? It is recommended that newcomers to eating spicy food try a small bite of each of the two meals at the beginning of the day, and then drink a little milk or yogurt, because the protein in milk can moderate the taste stimulation of capsaicin and the stomach acid caused. You can also slowly get used to the spiciness in seasonings that contain chili powder, and then gradually expand your tolerance for chili. If you are able to eat spicy, but also pay attention to what has a degree of the problem, things will be the opposite!