It cures the sore throat and cough people commonly fall to, in winter. It strengthens the ability of stomach to digest. It serves as an appetizer. It also strengthens the gastric muscles. It must be used in curry, as per taste. It must not be used excessively. Chilli has been in use for many decades.
I was seven years old when, one night, I heard noise in neighbourhood. A child was bitten by dog. And now they all were gathered in our home. Rushing to hospital was not common in those days. Our grand-mother cleaned the leg of the child with the muslin cloth and bandaged after applying paste of mustard oil and ground red chilli. This was the home-remedy. I asked many times from my grand-mother about this, she told me that for years such things are being used as remedy. This event of childhood is still afresh in my memory. Spicy food is eaten in Delhi. It is said that when canal was dug to irrigate Delhi; the royal physicians declared the water of the canal injurious for health of the citizens. Physicians said that people may fall a prey to cold and influenza and ailments of winter will become rampant. Upon inquiry of the solution to this problem by Shah Jahan, the utility of red chilli came to surface. Intense chilli cures the running and blocked nose and so is the hot and spicy Nehari of Delhi which makes one sweat even in winters, is relished by many.
Capsicum is the less caustic chilli available with us. Its colour is usually green but is also found in red and yellow colour. Mild black and purple capsicum are also found in some places. Small in size chilli found in hilly areas is the most caustic. Though it is small in size but pungent, the reason some women call it Tatiya Mirch. Tatiya is Punjabi word meaning ‘hot’. After eating this, it feels like mouth is on fire. It is the seeds of chilli which carry pungency. Iron, phosphorus, proteins, vitamin A and several other vitamins are found in abundance in chilli. A single chilli is enough to counter the seasonal disorders. Chilli smaller in size is more caustic. Capsicum found in the seeds of chilli serves as an analgesic. It is very helpful in curing joint and knee pain. Capsicum also dilutes the blood; the reason why it is very helpful for cardiac patients. Blood doesn’t clot until it remains diluted. Hence, probability of cardiac arrest gets decreased. Chilli cures the disorders of gums, teeth and eyes. It also cures the sore throat and cough people commonly fall to, in winter. It strengthens the ability of stomach to digest. It serves as an appetizer. It also strengthens the gastric muscles. It must be used in curry, as per taste. It must not be used excessively. Chilli has been in use for many decades. It is originally found in mild tropical lands of America. Chilli induces energy in body. Paste of ground chilli, mixed in water, is applied on joints of body to cure the joint-pain. This paste is not applied for more than two to three minutes, lest the blisters may appear on skin. After two to three minutes paste is washed and oil is applied. Pain vanishes. Chilli intake regulates the cholesterol level in blood.
Even today, in far flung villages of Maharashter, chilli is used as a remedy. Be it pain on any part of body or some injury, not wound, thick paste of red chilli is applied. The paste is let to be cured by basking near heat. In the beginning, pain increases but with the passage of time pain gets relieved. People suffering with high blood pressure must not eat red chilli in abundance because chilli increases blood pressure. Last week I came across a wonder of red chilli. Patients suffering with ulcer at a hospital in New Delhi were given red-chilli powder for four weeks who recovered health remarkably. Eating green chilli averts the bad effects of weather if one intends to go out of station for a considerable period. Chilli is quite useful for the people who have phlegmatic nature. After all, excess of everything is bad. Excess intake of red chilli causes haemorrhoid and makes blood hemotoxic. Sometimes, excessive use of red chilli causes the hepatic problems.
