According to scientists, people who regularly eat spicy foods tend to live longer than folks who eat spicy stuff less than once a week. According to a study published in the BMJ, these regular eaters of spicy foods were less likely to die from heart disease, cancer, and respiratory disease than the merely occasional consumers.
What spicy foods did the study participants eat? Fresh chile peppers and dried chiles mostly.
Does this prove that chile peppers are the reason these folks lived longer? No. And the study's authors were quick to say more research is needed to confirm any longevity link. Still, earlier research has found that chemicals in chile peppers have antioxidant, anti-inflammation, anti-cancer, anti-bacterial, and even anti-obesity properties. Chiles are also high in vitamins A and C.
So as we await more good news from future studies, let's hop right into some healthy hot stuff.
"WOWZA this is good," says LilSnoo. "I was a little skeptical of putting one whole habanero in, but it's not too spicy at all. We drizzled this over some asparagus and it was delicious! Tonight I put it in our beef stirfry. YUM! This would be fantastic in pork or chicken lettuce wraps. Oh, the possibilities!"
"These enchiladas are made with a fresh green salsa," says PattiVerde. "Just like you would find in a Mexican restaurant or better yet, in a Mexican home."
"This chili is amazing," raves CALTROCKSTAR. "I have won two chili cook-offs and given this recipes to numerous admirers! Never tasted a better chili in my life! Sometimes I cut the hot peppers slightly, but not much."
"A great sauce with a spicy kick," says schmerna. "I loved it on penne pasta and the next day as a pizza sauce."
"Four types of beans are combined with red pepper flakes, lots of cumin, chili powder, and salsa in this fiery turkey chili," says Heather.
"Very tasty," says TIM LILES. "Very simple to prepare. The whole family loved the authentic flavor. Will use more meat next time, just the way I like it."
"WARNING: Only for the brave and daring of tongue," says TOCOYOTE. "This fast EASY one-skillet recipe yields the most delicious spicy Mandarin/Szechuan flavor you ever tasted."
"This is similar to classic tuna fish salad but with a kick," says Catherine. "My boyfriend made this when we were out of relish and decided to substitute jalapenos. It was awesome! I added the relish back in to give it a sweetness along with the spiciness."
"The red curry paste is spicy," says Chef John. "But by controlling the amount of paste you add, you can tailor this to your own threshold of pain."
"This rich, spicy recipe for slow cooking pork makes excellent tacos, enchiladas, etc.," says andympls. "We crave this pork, and you will too."
A vegan potato curry featuring potatoes, onions, and garlic, along with traditional curry spices, minced fresh ginger, tomatoes, garbanzo beans, and peas. Stir in coconut milk, heat through, and you’re done!
"These were so good," says SueC. "Very moist and full of flavor! Just the right amount of spiciness to make them real tasty. If you love heat, you can easily add more spice to make them zippy!"
"The underlying heat made this a very satisfying alternative to regular coleslaw," says CraZyCHef. "The peaches and cabbage were a good enough contrast to the heat from the chile pepper sauce to make the coleslaw tasty and not overwhelming."
"An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes," says Colleen Campo.
"I love this, make it all the time," says Carrie. "I add ground beef to it."
"This soup can be served as is or run through the blender for a creamy version," says TOOBUSY2. "You can adjust the spice to cool it down."
"This is a great recipe that you can fix to your taste," says AUNTTAF. "The longer it simmers the better. Top with crushed tortilla chips and shredded cheese."
"Loved the flavor," says snewman. "Dicing the cucumbers would make it easier to spread."
Never be without! Sriracha is actually a simple combination of vinegar, red chile peppers, garlic, salt, and a little light brown sugar. You'll let it ferment briefly before processing it in a blender and reducing the sauce. See how it's done!
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