Chili peppers are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add “heat” to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically.
While chili peppers are pungent or “spicy”, there are other varieties of capsicum such as bell peppers which generally provide additional sweetness and flavor to a meal rather than “heat”. Chili powder is made by grinding the dried chilies to the desired granulation.
Product is organically produced and processed according to current Good Manufacturing Practices, HACCP norms regulations NPOP, NOP & EEC 834/2007.
| Health Benefits | 1. Pain relief 2. May promote Weight Loss 3. Can reduce inflammation and decrease the chances of heart disease. |
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| Good source of | 1. Capsaicin, the main bioactive plant compound present in chili peppers 2. Chili peppers are very high inVitamin C, Vitamin B6Vitamin K1, Potassium, Copper, Vitamin A. 3. High in potassium, magnesium, and iron. |
| Uses | 1. Uses in gravies, stews, soups, meats, and beans, Dressings of dishes. |
