Description : This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum.
There are hundreds of different types of chili peppers that vary in size, shape, color, flavor and “hotness.” This fleshy berry features many seeds inside a potent package that can range from less than one inch to six inches in length, and approximately one-half to one inch in diameter. Chili peppers are usually red or green in color.
Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives them strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.
Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 µg or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps protect from scurvy, develop resistance against infectious agents (boosts immunity), and scavenge harmful, pro-inflammatory free radicals from the body.
They are also good in other antioxidants such as vitamin-A, and flavonoids like ß-carotene, a-carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in capsicum help protect the body from injurious effects of free radicals generated during stress, diseases conditions.
Chilies carry a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Chili peppers contain chemical compound, capsaicin. Capsaicin and its co-compounds being employed in the preparation of ointments, rubs and tinctures for their astringent, counter-irritant and analgesic properties.
: Capsicum annum
Spanish – Pimento
Arabic – Filfil Ahmar
Chinese – Hesiung Yali Chiao
lightly Bitter Pungent, Flavoursome
Foods, and some Medicines
Green as well as ripe & dried pod(fruit)
January to August, September to December
Capsicum Oleoresin and Paprika Oleoresin
Specifications Capsicum Oleoresin
Specifications Paprika Oleoresin
Specifications : Appearance : Dark red viscous liquid
Packing : 220,200,50,25,20,10kg HDP drums; 200,20,10, 5kg steel drums and 5 kg aluminium containers
Chili, chile peppers, Chili Powder, Chilies benefits, chili benefits, chilly benefits, chile benefits, chilies to cure capsaicin, chilies as a pain killer, chilies to cure cancer, chili to cure heart attack, benefits of chilies, benefits of chilies, benefits of chilly, benefits of chilies, benefits of chili india,And herbal formulas, bulk herbal extracts, extract herbal and, extract herbal supplement, herbal aromatherapy, herbal ayurveda, herbal ayurvedic, herbal benefits, herbal capsule, herbal capsules, herbal cinnamon, herbal extract, herbal extract manufacturer, herbal extract of, herbal extracts, herbal extracts manufacturers, herbal extracts of, herbal formula, herbal formulas, herbal healing, herbal herbs