The daring ones in Red and Green are also known as cayenne pepper and jalapeno.
Another armoured soldier is Black pepper.
In general, these are used as seasonings to spice up and flavour food articles.
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This article gives you an insight into all three, the subtle differences in these, leading to contrasting usage.
This shall empower you to put the three to apt usage minimizing side effects and reaping maximum benefits.
I put it first because it is most suitable to be used in rainy season and otherwise also.
Let’s learn some deeper:
Light, fierce in action, therefore, enters even the finest and minutest of body channels.
Not very hot in potency making it ideal for use all year round.
Exhibits scraping and absorbing effects.
Functions and Benefits:
Improves digestive strength.
Decreases sputum/phlegm production.
Decreases bloating caused out of indigestion.
Useful in getting rid of worm infestation.
Due to strong scraping effect, it is a very good intestinal cleanser, decreases pain and also helps in scrapping and absorbing fat making it very useful in weight management.
Researches are going on to prove it's anti-cancerous, anti-oxidant and anti-bacterial actions.
If applied locally as a thick paste, it decreases pain and itching.
How to use:
Out of all three, Black pepper is best to be used in the ongoing Monsoon/ Rainy season and otherwise.
It is not very hot in potency therefore ideal to use both in summers and winters though ONLY in small quantities.
Skin diseases crop up in rainy season, regular usage in small doses orally and if required, locally on the affected area keep skin problems at bay.
Rains also bring with them respiratory allergies and infections. Tea with little black pepper added decreases congestion.
It fosters the digestive system, helping the body regain its digestive ability, re-energizes the bodily systems after having sustained harsh summers.
Dosage: Maximum: 250-500 milligrams in one day based on the country, ongoing season and individual in particular.
Sprinkle a pinch in tea, over shakes, smoothies, soups, salads, sandwiches and main course dishes.
If consumed in excess, it may have potential side effects disturbing well-being.
Should be sparingly used in gastric and intestinal ulcers, burning/sour eructations and in bleeding piles.
Should not be used by males having low sperm count or infertility problems.
Use in very small amounts in Hypothyroidism (Thyroid hormones on the lower side and TSH raised).
This green soldier is but next to its black counterpart.
Unripe chillies are green and they ripe up to Red Chillies.
Similar but Milder than red version, therefore, should be preferred for use over red ones. Red chillies are known for a distinct flavour, so they can be used intermittently as per taste preference.
Functions and Benefits:
Similar but Milder in action than red chillies.
How to use:
One dish made of green chillies is quite balanced from the point of Ayurveda fundamentals. If you relish eating chillies then you can include it in your culinary chart.
Green chilly and fennel seed (saunf) fritters
3 to 4 big sized green chillies, washed and dried.
Fennel seeds (saunf) 2 teaspoon.
Oil 1 teaspoon.
Salt 1 baby spoon.
Gram flour 1 tablespoon.
Make a longitudinal cut across the chillies and remove the seeds, if in excess.
Take fennel (saunf) and dry roast it on a pan. Once it turns light brown and emits a distinct aroma, remove it from the pan and grind coarsely.
Next, take another pan, add oil and put it on the flame.
Add ground fennel and salt to it.
Turn the flame off immediately.
Now stuff this mixture in chillies.
Next, take gram flour and make a thick paste with water.
Add salt to taste.
Coat the chillies with this paste and shallow fry on a medium flame.
Savour it as a crunchy side dish.
Side effects and Precautions:
Similar but milder than red ones!
This fierce red lady is sure to get you dancing, voluntarily or involuntarily! The latter rules though!
Light, dry and piercing in nature. Potency is hot.
Helpful in heaviness after food and loss of appetite.
Aids in digestion and speeds up metabolism.
It helps in decreasing fat deposition in the body.
How to use:
Both the red and green versions are ideal to be used in winters.
It is generally used as a spice during the preparation of food. Also used as a seasoning over foods.
Dosage is up to 50 mg per day.
If used in excess, it can cause mouth ulcers, hyperacidity, gastritis and ulcers of the stomach and intestine.
Excess usage, in the long run, may contribute to acne, grey hair, hair loss, skin allergies, piles, constipation, ulceration and other diseases caused by vitiation of pitta dosha (Ayurveda fundamentals).
Do not use red and green chillies in peak summers, late rainy season and in early autumn for it will vigorously aggravate pitta dosha (Ayurveda Fundamentals).
To be used with caution in ulcers of the stomach or intestine.
Minimise usage in bleeding piles.
This information is given to provide a fair idea of the span of usage of these food articles.
Charak Samhita Sutra Sthan 27
Sushruta Sutra Sthan 46