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Photo Source: Unsplash, Current Facts West African Bonnet chile peppers, botanically classified as Capsicum chinense, are a very hot variety that belongs to the Solanaceae or nightshade family. Since the chile pepper’s introduction to West Africa in the 15th and 16th centuries, spicy ingredients have become an integral component in local West African cuisine. There are three primary peppers cultivated in the sixteen countries of West Africa, including Bonnet chile peppers, habanero peppers, and bird chile peppers, with Bonnet chile peppers often ranked as the most used and widespread. There are also many different varieties of Bonnet chile peppers generally labeled under the West African name, found in varying sizes, colors, and shapes, and the peppers are considered very hot, averaging 100,000-350,000 SHU on the Scoville scale. West African Bonnet chile peppers are utilized in a wide variety of raw and cooked applications and are one of the most important flavorings in West African cooking. Nutritional Value West African Bonnet chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help improve vision, boost collagen production, and protect the immune system. The peppers also contain magnesium, flavonoids, phytochemicals, and a high amount of capsaicin, which is the chemical compound that triggers the brain to feel the sensation of heat or spice. Capsaicin has been shown to provide anti-inflammatory benefits. How can you introduce garden vegetables, fruits and foods into your diet. How could it improve your health? Why?
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