Mexico is among the largest producers of chili peppers, being the second largest producer in the world and contributing 9.2% of the world volume.
Chili is a fundamental component of the moles, marinades and sauces that characterize Mexican cuisine, to which it contributes, in addition to the flavor, texture and color that identify them, important nutrients such as: vitamins A and C, carotenoids, fiber and minerals.
In Mexico there is a record of 64 different types of chili peppers that are consumed fresh, dehydrated or cooked.
The entities with the largest volume of harvest are: Chihuahua,
Sinaloa and Zacatecas.
The spice is attributed to capsaicin. It consists of water, carbohydrates, fiber, protein, vitamins A, B1, B2, B6, sulfur, calcium, iron, magnesium, potassium, sodium, magnesium, and iodine.
Chili has anti-cancer, analgesic, anti-inflammatory and antimicrobial effects.
It works as an antioxidant by protecting against cardiovascular disease and digestive conditions such as irritable bowel syndrome.
It promotes healing processes, so it helps acne problems, cold sores, skin wounds or burns.