A pepper peck also called pimenta-de-cheiro (black pepper), is one of the mildest and most popular varieties of pepper. Its name is due to its delicate shape, so it is small in size and red in color, and is mainly grown in the southeast region of Brazil.

Benefits of consuming biquinho pepper

Fights body aches and pains

Just like jalapeño chili peppers, biquinho chili peppers can help combat body aches and pains. action rubefacient But, it can cause redness and a sensation of heat, but its properties act to decrease local pain and cause an increase in the feeling of comfort over where the pepper is applied. Therefore, it can be used in cases of:

• Torticollis
• Dislocation
• Muscle aches and pains

It is anti-inflammatory

Like other pepper varieties, it is naturally anti-inflammatory This is why, among other positive effects, it helps to prevent some types of cancer, such as prostate cancer. But, like basically all peppers, biquinho chili peppers also contain capsaicin This is a substance that helps prevent inflammatory processes in the body.

Source From Vitamin A Chili pepper is excellent for strengthening the immune system, since this vitamin, as well as vitamin C It acts as a natural anti-inflammatory.

Read more: Foods that help prevent prostate cancer

Accelerates fat burning

Because it is thermogenic, it causes the metabolism to speed up, i.e., it accelerates the burning of body fat. Therefore, its consumption is especially recommended for those who want to lose weight.

Read more: Seasonings that accelerate fat burning

Prevents high cholesterol and diabetes

Because it has a low glycemic index, it is an ally in the prevention and control of heart disease. diabetes In addition, it is also effective for controlling the levels of cholesterol Therefore, it helps to protect cardiovascular health.

Read more: People who eat pepper live longer, says study

How to consume biquinho pepper

• Salads
• Jellies
• Canned
• Pesto and other sauces

Canned Chili Pepper: How to make

Ingredients

• 200g biquinho chili peppers
• ¼ cup sugar
• ¼ cup of water
• 1 garlic clove cut in half
• 1 bay leaf
• Fresh thyme or oregano sprigs
• Coriander seeds (to taste)
• Black peppercorns (to taste)
• Alcohol vinegar to complete the glass
• Salt

Directions

1. Remove the stems from the peppers, wash them, put them in a colander, let them drain, and dry them well.
2. Place the peppers inside the glass and while you are setting them, place the thyme leaves so that they are in the middle of the peppers.
3. Next, in a small saucepan place the sugar, water, garlic, bay leaf, cilantro, and black pepper and bring to a boil over low heat until the sugar dissolves.
4. Then pour the hot liquid over the peppers until it reaches at most ¾ of the glass, also accommodate the leaf, garlic cloves and beans, then add salt to taste and top up with the vinegar.
5. Close the glass and turn it upside down for 15 minutes.
6. Finally, store the canning jar in the refrigerator and leave it closed for a week to take a taste.