Discover the amazing health benefits of chili leaves:
Benefits for Diabetics
Chili leaves are often used in soups with shrimp or meat, not only for their nutritional value but also for their potential benefits for diabetic patients. The soup made from these leaves has a mildly spicy and bitter taste.
Detoxification
Chili leaves exhibit antimicrobial properties and can help combat food poisoning. Additionally, they are effective in treating skin disorders, such as fungal infections and wounds.
Pain Relief
For a natural pain relief remedy, try heating a few large chili leaves in a pan with olive oil. Warm the leaves slightly, then apply them to swollen and painful areas like joints and muscles for relief.
Stroke Treatment
Chili leaves (from the small-fruited chili variety) can be pounded and mixed with water and a pinch of salt. The liquid is then strained and given to the patient to drink, while the residue is applied to the teeth to help regain consciousness.
Boil Treatment
Pounded chili leaves mixed with salt can be applied to painful boils to reduce pain and facilitate pus drainage, promoting faster healing.
Backache Relief for Pregnant Women
A natural remedy for pregnant women experiencing back pain involves washing and pounding chili leaves, heating them with white rice wine, and then mixing them with more wine. This mixture is then wrapped in a thin cloth or fabric and applied to the painful back area, massaging it repeatedly. This treatment should be done once a day for about two weeks for effective pain relief. The cooled leaves can be reused once or twice by reheating them in wine.
If you have access to chili leaves, don’t hesitate to cook a refreshing pot of soup for your family to enjoy during the hot summer days. Bon appétit!
How to Make Shrimp and Chili Leaf Soup
Ingredients
Chili Leaves (300g, preferably young leaves for a sweeter taste), Shrimp (200g), Spring Onions, Bird’s Eye Chilies (3, adjustable based on spice preference), Broth, Basic Seasonings.
Instructions
Pick young, tender chili leaves, discarding any old or wilted ones. Rinse the leaves and let them drain. You can leave them whole or cut them in half. Pound the bird’s eye chilies. Cut the spring onions into sections, and finely chop the white parts.
Peel and devein the shrimp, keeping a few whole for garnish if desired. Lightly crush the remaining shrimp and mix them with the chopped white parts of the spring onions, a pinch of salt, and some pepper.
In a pot, bring 1 liter of broth to a boil. Add the crushed shrimp and let them cook until they float to the top. Then, add the pounded bird’s eye chilies, chili leaves, and spring onions. Season to taste and add the whole shrimp. Stir and serve hot.
Chili leaves are a seasonal treat, so take advantage of their availability during the summer. Happy cooking!
The Ultimate Superfood: Uncovering the Nutritional Power of an Inexpensive Vietnamese Green Vegetable
Mushrooms, particularly the cremini variety, offer a plethora of nutritional benefits at a modest price point. However, not many people are aware of this and hence, miss out on incorporating this superfood into their diets.
The Ultimate Calcium-Rich Vegetable: Discover the Surprising Health Benefits of This Veggie, Raw or Cooked
Watercress is a nutritional powerhouse, yet it remains an unsung hero in the world of greens.
Is Drinking Chia Seeds Daily Actually Good for You?
“Chia seed water has gained a lot of traction among health enthusiasts for its purported benefits. But is it really good for you to consume every day? Let’s uncover the truth behind this popular beverage.”
“The Power of Hot Coconut Water: Nature’s Ultimate Summer Health Tonic”
Coconut water is a familiar refreshing drink, but did you know that when heated, it offers a surprising array of health benefits? This simple act of warming the water provides not just a refreshing drink but also a detox for your body, boosting immunity, promoting healthy skin, and aiding digestion.
Cabbage: A Nutrient-Rich Superfood and the “Pauper’s Medicine” of Vietnam, Packing More Vitamin C Than Lemons and Sold in Japan for Almost 200,000 VND Each.
Cabbage, a humble and inexpensive vegetable in Vietnam, is sold for a premium in Japan, retailing at almost 200,000 VND per piece. This ubiquitous vegetable is not only versatile and easy to cook but also packs a nutritional punch, boasting higher levels of vitamin C than lemons and offering a plethora of health benefits.
