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Contrary to what many believe, the seeds are NOT the source of heat in a chili pepper. The real heat is in the placenta which attaches the seeds to the pod.
Peppers are rich in vitamins A, B, C and E, as well as Iron, Magnesium, Manganese, Niacin, Potassium, Riboflavin and Thiamin.
After salt, chiles are the most common spice in the world.
Food safety: Chiles can reduce harmful bacteria on food.
Chiles are the perfect diet food. They're low in calories, increase the body's metabolism, add flavor to healthy foods, and curb the appetite.
People who regularly eat chiles are generally healthier than people who don't.
Chiles are eaten daily by 25% of the world's population.
Chiles are not vegetables but fruits.
Red chili peppers have more Vitamin A than carrots.
The Red Savina Habanero holds the title for the world's hottest chili pepper.
A compound found in chili peppers (Capsaicin) is known to reduce cholesterol, lower blood pressure, and ward off heart attacks and strokes.
PEPPERS ARE ADDICTIVE! The good news is that you quickly grow tolerant of the heat.
The heat in a chile comes from an oil called Capsaicin.
The smaller and thinner the pepper, the hotter it will be.
Chiles are a known aphrodisiac. They also cause the brain to release opiate-like endorphins giving a person a feeling of well-being.
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