The multiple benefits of green chilli to human health

All Bangalees are familiar with the phrase, “Tok, jhal, mishti” (sour, spicy, sweet). This is a flavour combination sent from the heavens.

While this flavour combination is present in other cuisines as well, our deep-rooted relationship with spices through the ages has led us to our fondness for the evergreen green chilli.

Green chillies are one of the most commonly used vegetables in Bangladesh. Whether it is to add a dash of spice to different bhortas or make spicy mouthwatering pickles with mango and garlic infused in mustard oil, the possibilities of the green chilli are endless. It adds a refreshing flavour to any dish and provides just the right amount of spice needed for a delectable food experience.

Green chillies are not just loved for the spice they add to dishes but also because they are good for our immunity and overall fitness. Capsaicin present in green chilli stimulates smooth blood flow in the nose and helps to combat cold and sinus-related issues. When consumed, they release heat that works as an effective painkiller. Green chillies are high in Vitamin C and should be stored in a cool place, as they lose nutrients if exposed to heat, light and air. Green chillies are loaded with antioxidants that protect the body against free radicals by acting as natural scavengers. They can also keep prostate problems at bay.

They also release chemicals called endorphins that boost the enzymes that regulate mood swings and pain in the human body. They are a natural source of iron and are thus recommended for people with iron deficiency. They are also considered good for the eyesight. Green chillies are filled with antibacterial properties and are considered to be good for treating all kinds of skin infections. They also have a number of beneficial effects on the cardiovascular system. Specifically, it reduces the likelihood of developing atherosclerosis by reducing blood cholesterol and triglyceride levels and platelet aggregation, as well as increasing fibrinolytic activity. Fibrinolytic activity refers to the ability to prevent formation of blood clots, which can lead to a heart attack or stroke. Interestingly enough, capsaicin found in green chillies, although hot in taste, has been shown to lower body temperature by stimulating the cooling centre of the hypothalamus in the brain.

Alomgir, a green chilli farmer who is a part of Shwapno’s Shuddho project, shares his experiences of growing this ever-important vegetable. He says that typically it's better if the saplings are planted during the rainy season. Inorganic fertilisers are not used in the initial stages but after planting the chilli sapling, Urea and Thiapit are added in small amounts as in the initial stages the plant can absorb less nutrients. When the plant grows older, TSP, Potash and Urea are added to the soil. Alomgir says, chilli farmers typically carry out this process without the exact measurements but due to initiatives taken by Shwapno, the farmers are now more aware about taking care of and growing these plants, and, as a result, achieving better yield.     

Alomgir, along with many farmers of the area, provides vegetables for Shwapno under the Shuddho project. According to Alomgir, this initiative has helped him adopt the right agricultural practices in growing chillies in terms of learning about how much fertiliser or pesticide should be used. Farmers also have an opportunity to learn about the interval period between pesticide application and harvesting, known as the Pre-Harvest Interval (PHI).

Bangalee cuisine would certainly be incomplete without green chillies. Green chillies are high in potassium and iron content; they are filled with different micronutrients that are extremely beneficial for us. With so many benefits on the list, the green chilli is crucial for our wellness and should be incorporated in our meals every now and then.

A joint initiative of Shwapno and The Daily Star