To celebrate National Curry Week, food writer Anjum Anand takes a look at the health benefits of one of Britain's favourite foods.
Red and green chillies contain the anti-inflammatory capsaicin, which helps you breathe more easily, clearing mucus from the nose and lungs. In moderation, capsaicin helps to speed up your metabolism which helps with weight-loss. It can also reduce cholesterol and kills of bacteria that cause stomach ulcers.
Remember, the hotter the chilli, the most capsaicin it contains. I often leave chillies whole in my food so that they impart flavour without too much heat (the heat is mainly contained in the seeds and membrane).
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