PEPPER

            Chili Scientific name: Capsicum frutescens L. Capsicum English: Chili, Chili Pepper, but if a large chili with a mild flavor, it is called Bell Pepper, Pepper, Paprika, Capsicum etc., are native to South America. Are imported into the UK from the early Ayutthaya period.

            Pungency of peppers from a substance called “Capsaicin is” (Capsaicin), which are more common in pulp fiber core white. (Ie the most spicy) shells and seeds contain less. Which people often mistakenly believe that the seeds and skins are the spiciest. And this substance is resistant to heat and cool it. Despite the best boiled or frozen, it does not lose too spicy at all.

Benefits of Chili

• Benefits of cayenne pepper with anti-oxidants help slow aging.
• Gives a good mood the body substance Endorphin (of happiness).
• Help build a strong immune system even more.
• Vitamin C helps build collagen in the body.
• Help to maintain and preserve sight.
• Stimulates the appetite more
• Substance Capsaicin helps you to be aware of your body.
• Help to detox the body.
• Chili help relieve flu symptoms, reduce mucus and phlegm.
• Relieves cough
• Reduces the respiratory obstruction due to the flu. Sinus or allergies
• Help treat scurvy or disease of scurvy
• Help make breathing easier.
• Reduce the risk of cancer. And the spicy pepper helps kill cancer cells.
• Reduce the amount of cholesterol in the body. The amounts of triglycerides in your blood.

consumption if the food was put in about 15-30 cc, about 1-2 tablespoons, which will replace the protein that your body needs each day by about 7%.

Types of Fish

            Derived from fermented fish sauce and salt. By intestinal bacteria to digest the proteins in the fish, the fish is an amino acid in the sauce. Legal divided into 3 categories sauce.

            – Fish sauce made from fermented fish or fish meal.

            – Fish from other animals from fermented fish such as shrimp, clams, squid.

            – Fish sauce, fish sauce or fish sauce mix derived from animal contamination or dilution with another substance that does not harm consumers. Fish species have nitrogen in fish from 4 milligrams per liter or more. If less is a seasoned brine.