Chilli is the dried ripe fruit of the
genus Capsicum. Capsicum annuum is an
annual sub –shrub, the flowers
of which are borne singly and fruits
usually pendent, which provide red peppers,
cayenne, paprika and chillies and sweet
pepper (bell pepper) a mild form with
large inflated fruits.
Capsicum frutescence
is a perennial chilly with small sized
pods which are highly pungent. It is
commonly known as ‘bird chilly’
and ‘Tabasco’.
Origin and Distribution
Chilly is reported to be a native of
South America and is widely distributed
in all tropical and sub tropical countries
including India. It was first introduced
in India by Portuguese towards the end
of 15th Century. Now it is grown all
over the world except in colder parts.
Dry chilly is extensively used
as spice in curried dishes. It is also
used as an ingredient in curry powder
and in seasonings. Bird chilly is used
in making hot sauces as pepper sauce
and Tabsco sauce.
Paprika, Bydagi
chilly, Warangal chapatta and similar
high colour less pungent varieties are
widely used for colour extraction. This
colour is highly popular among food
and beverage processors for its use
as a colourant, since this being a ‘natural
plant colour’.
As a medicine it
is used as an counter irritant in Lumbago,
Neuralgia, and Rheumatic disorders.
Capsicum has a tonic and carminative
action. Taken inordinately it may cause
gastro-enteritis. The enzyme isolated
from chilly is used in the treatment
of certain type of cancers. Oleoresin
capsicum is used in pain balms and vaporubs.
Dehydrated green chilly is a good source
of vitamin ‘c’
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