Chef Ranveer’s tip to select chilies
We often select chilies on the basis of their colour and assume that they are hot and fiery, but have you ever wondered how experts select chilies for their kitchen? Well, celebrity Chef Ranveer Brar spilled his secret of choosing green and red chilies. He took to his Instagram handle to share how both green and red chilies differ in their spice quotient and the right way to choose. Here’s a glimpse:
How to choose the best chilies
Chef reveals that green chilies that are light green in colour are usually less spicy and the dark green ones are more spicy. But the same logic does not apply while choosing red chilies, the light coloured red chilies are more spicy as compared to the dark ones. So, while choosing red chilies, always go for the light ones and for green chilies stick to the dark ones.
Chillies get their natural colour from plant based pigments known as Carotenoids and an antioxidant known as Lycopene that gives a classic red colour to the chilies and indicate their spice quotient. On the other hand green coluored chilies get their enticing green colour from Chlorophylls, which is present in the chilies before they mature.
Chilies are naturally rich in antioxidants and compounds like caspian, which is good for the digestive system and helps boost metabolism. Interestingly, green chilies are better than red chilies as they contain beta–carotene, antioxidants and endorphins, which help in promoting weight loss. However, too much consumption of red chilIes can lead to digestive ailments and even cause peptic ulcers.