I love jalapeño peppers. I add them to a lot of recipes both for their spicy taste, and for their health benefits. While they don’t have a ton of vitamins and minerals, jalapeños do provide significant amounts of Vitamins C, and A. They don’t provide a lot of calories, fats, protein, or carbs, either, but, like cayenne peppers, jalapeños contain a good amount of the compound, capsicum.
Capsicum is what makes hot peppers hot. It’s classified by herbalists as:
Capsicum is used to stimulate the system, help relieve pain, balance thyroid, fight infections, as a laxative, and can calm an upset stomach. Personally, I’ve noticed that when I eat jalapeños I’m feel more energized. On those rare occasions when I’m brain fogged from due to MS, I have noticed that eating a few jalapeños helps clear the brain fog.
My experience has also shown me that I can rely on the mild anti-inflammatory effects of jalapeños. I tend to retain water and swell when I eat certain foods, or when it’s hot out. Eating a few jalapeños definitely reduces that swelling.
On top of all this goodness, studies show that capsicum is a good anti cancer agent, as well.
Just one more reason to enjoy one of my favorite snacks. In an attempt to include more jalapeños in my diet, I made some jalapeño honey the other day. I intend to use it as a glaze for meats and veggies.