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Chili

Introduction:
Chili has a very important place in the kitchen. Cooking without chili looks pale. Apart from India and its neighbors, chilli is eaten sparingly in other parts of the world. In moderation it is curative. It is very necessary to make the dishes delicious. However, overuse can also cause harm. Inflammation and sores can occur in the stomach and intestines. Always remember this fact and use chili wisely. Avoid using too much hot chili. Normal use does no harm. Use green chillies only if possible. It gets less hot. A bowl of chilli can be kept ready for a day or two as required.

Analysis of elements
1. Jalatatva - 10.00%
2. Protein - 15.90%
3. Fat - 6.20%
4. Carbohydrate - 31.60%
5. Mineral substances - 6.10%
6. Fiber - 30.20%
7. Calcium - 0.16%
8. Phosphorus - 0.37%
9. Iron - 2.30 mg. Per 100 grams
10. Vitamin A - 576 Ah. Per 100 grams in Ra unit
11. Vitamin 'C' - 50 in part. Per 100 grams in Ra unit
13. Calories - 246 per 100 grams

Properties:
Chili is spicy, hot, dipping, digestive, biliary, diuretic and deworming. On the other hand, there is also the cause of inflammation. It is a cough suppressant, an analgesic, a mouthwash and an anti-inflammatory. Chili makes the meal delicious.

Usage:
(1) On stomach ache: Swallow chilli seeds with hot water.
(2) On cholera: Boil one teaspoon of thick chilli powder and one teaspoon of salt in a glass of water; After boiling for a while, let it cool down. Do the same thing again. Drink half a glass of the prepared water in the morning and half a glass in the evening.
(3) To get rid of alcohol intoxication: Drink very little chilli powder water.
(4) If there is an infestation of monkeys in the house, pour boiling water with chilli on the place where the monkeys are.
(5) Chop a bowl of cayenne on the area where the rabid dog has bitten.

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