Chillies

The chili is usually refer to the smaller, hotter types of capsicum. chili is eaten cooked or raw for its fiery hot flavor. Removing the seeds and inner membranes can reduce the heat of a pod.

Chillies contain high level of pain-killer and antioxidant capsaicin. They are also stimulate metabolic rate, relieve congestion and are an aid to digestion. They seem to have a cholesterol lowering effect.

Red chillies are very rich in vitamin C and provitamin A. Yellow and especially green chiles (which are essentially unripe fruit) contain a considerably lower amount of both substances.

Uses of Chillies

Chillies are widely used as spices or vegetables in cuisine, and even as medicine. There are entire breeds of chili pepper are grown entirely for their decorative qualities.

Nutrition Chart