Capsicum annuum and other chili species are known through the world. However, in most western countries, capsicum has been refined to have as low capsaicin as possible. Typical bell peppers are refined from chili species, most likely from Poblano. This is a large chili quite similar to bell pepper but has some capsaicin content.
However spicy food suits also children, but they only need to get used to the taste. Eating spicy food when pregnant will help your future child to eat spicy food in the future. This is a good deed you can do to help your children to find a better life easier.
Photo from Pixabay
Capsaicin is not the only health booster we are getting from chili, as chili has a very high content of vitamin C and other antioxidants. Depending on the stage of ripening chili has different antioxidants, most when it's green and least when it ripens to red. However they contain different types of antioxidants!
Some studies indicate that eating chili may heighten risk for gastric cancer, but more research is needed for final conclusions.
Photo from Pixabay
Used sources:
"Influence of Ripening Stage on Health Benefits Properties of Capsicum annuum Var. acuminatum L.: In Vitro Studies"
http://online.liebertpub.com/doi/abs/10.1089/jmf.2007.638
"The two faces of capsaicin"
https://www.ncbi.nlm.nih.gov/pubmed/21487045
"Chili Pepper Consumption and Gastric Cancer in Mexico: A Case-Control Study"
https://academic.oup.com/aje/article-abstract/139/3/263/63603
"More Than Spice: Capsaicin in Hot Chili Peppers Makes Tumor Cells Commit Suicide"
https://academic.oup.com/jnci/article/94/17/1263/2519868/More-Than-Spice-Capsaicin-in-Hot-Chili-Peppers
