Chilli (History)

Part of the capsicum family, chilies come in scores of varieties and colors (from green to yellow, orange, black and red) and are one of the most popular spices in the world.
Chilies can be used fresh, dried, or powdered, and the level of spicy taste varies from type to type, from sweet and mellow to excessively hot – as a general rule, the smaller the chili, the hotter the taste. The compound that produces the heat is called capsaicin, which is found in the pith and some in the seeds too. But it’s not all about heat – each type has its own distinct flavor.

Nutrition facts

• Vitamin C- Chilli peppers are very high in this powerful antioxidant, which proves quick wound healing and immune function.
• Vitamin B6- A family of B vitamins, B6 plays a role in energy metabolism.
• Vitamin K1- Chilli is necessary for better blood clotting, healthy bones, and kidneys.
• Potassium- A compulsory dietary mineral found in Chillies, potassium may reduce your risk of heart disease when consumed in limited quantity.
• Copper- Often lacking in a Western diet, copper is an important chemical element , important for strong bones and healthy neurons.
• Vitamin A- Red chilli peppers are high in beta carotene, which your body converts into vitamin A.
• Besides, Chillies may promote weight loss when combined with other healthy lifestyle strategies and may help heal pain caused by acid reflux.