Superfood: Chiles - CulinArt Group

Eat Well Blog

Superfood: Chiles

Spice up your meals and boost your vitamin and mineral intake by including chiles! Considered a superfood, chiles are Members of the capsicum family. They come in a variety of peppers with different tastes and levels of spice including everything from the ubiquitous bell pepper to the scorching hot scotch bonnet. How spicy a pepper is depends on the amount of capsaicin they contain and this powerful compound brings the heat in terms of flavor and health benefits! Acting as a powerful antioxidant, capsaicin protects our cells from becoming damaged by harmful free radicals that develop in our bodies in response to certain foods we eat, environmental factors, and when fighting off infections and pathogens. Capsaicin may also make mucus thinner and help move it out of the lungs. It is also thought to strengthen lung tissues and help to prevent or treat emphysema. Our metabolism, the process by which your body converts what you eat and drink into energy needed for everything from breathing and pumping blood throughout the body to repairing cells, is also given a boost by including capsaicin in your diet. These peppers pack a powerful nutrition punch in terms of vitamin and mineral content. One fresh medium sized green chile pepper has twice as much Vitamin C as a small orange, boosting their antioxidant activity even further. Other beneficial nutrients include:

  • Potassium: a mineral involved in blood pressure regulation
  • Vitamin K: essential for proper blood clotting, and healthy bones and kidneys
  • Vitamin A: red chili peppers are high in beta carotene, which your body converts into vitamin A. Vitamin A aids in maintaining vision health.

The variety of chiles, including ancho, bell pepper, cayenne, cherry, habanero, jalapeno, paprika, pimiento, scotch bonnet, and serrano, can be enjoyed raw, cooked in a variety of ways, or dried and ground into sauces or sprinkled into dishes for a spicy kick!

How do you like to include chiles into your recipes?

 

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  • February 5, 2020

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What our clients are saying

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

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