Chipotle (also known as chilpotle, from the Nahuatl chilpoctli or xipoctli, which means ‘smoked’) is a type of chili that has been left to mature until it shrinks and is then smoked and seasoned. In its final stage, it has a reddish-brown color with a very spicy and complex flavor.
Over the past years it has become popular worldwide and is considered to have many health benefits, thanks to its multiple vitamins, minerals and other nutrients that strengthen the immune system. Some of its benefits:
- It is an antioxidant: It prevents the wear and aging of cells in the body’s metabolism thanks to its high concentration of vitamin C.
- It is antiseptic: It has properties that cure and prevent, without irritation. It has an antimicrobial effect.
- It lowers cholesterol, triglycerides and platelet aggregation. It keeps the main lung arteries clear, lowering the risk of pulmonary embolism.
- It stimulates digestion thanks to its capsaicin content, a chemical substance that liberates gastric mucus, which in turn aids digestion.
- It supplies multiple vitamins due to its large amounts of Vitamins A and C, iron and potassium.
- It lowers the risk of some cancers, in particular prostate, lung and pancreas cancers.
- It lowers the risk of diabetes, since chipotle slows down excessive production of insulin.