Chilli is the dried ripe fruit of the genus Capsicum. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder. Chilli pepper contains a bioactive plant compound called capsaicin, which is responsible for its hot and spicy kick. Red chilli became famous all around the world because of its characteristics like pungency taste. Apart from its uses in cooking, it has medicinal uses as well. It helps in digestion, it develops blood and is a very rich source of vitamin C, which helps in developing the immune system.
|Mirch/ Paprika/ الفلفل الحار
|Capsicum annuum L.
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chilli peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.
It is a popular ingredient in most Indian dishes and curries.
Red Chilli is used extensively for making sauces which are used to add spice to other dishes.
It helps fight Inflammation, Boosts Immunity and protects Heart.
The capsaicin in Chilli is used to repel insects and wild animals.
Due to presence of Capsaicin compounds, chilli pepper is used in preparation of ointment; also used in formulation to be used in arthritic pain and sore muscles.