Latin (botanical) name :Capsicum annuum
Introduction / Overview
Chilli is one of the most popular spices worldwide, known for its fiery heat and vibrant flavour. Derived from dried chilli peppers, it comes in various forms that range from mildly hot to intensely spicy. Besides adding punch to dishes, chillies are also valued for their rich vitamin content and their role in supporting metabolism and circulation.
Key Benefits
Rich in vitamins A and C, which support immunity.
Contains capsaicin, known to boost metabolism and circulation.
Adds bold heat and flavour naturally, without artificial additives.
Traditionally used to stimulate digestion and warm the body.
Where It’s Used (Culinary Applications)
A staple in Indian, Thai, Mexican, and Chinese cuisines.
Used in curries, stir-fries, soups, and sauces.
Essential in spice blends like curry powder, chilli powder, and garam masala.
Popular in pickling, marinades, and chutneys.
Adds spice to snacks, street food, and hot sauces.
Available Forms
Crushed / Minced
Whole
Ground
Additional Information / Fun Facts
Belongs to the nightshade family (Solanaceae), related to tomatoes and peppers.
Heat is measured in Scoville Heat Units (SHU), with different chilli varieties offering varying spice levels.
Chillies originated in the Americas and spread worldwide through trade.
Both colour and variety influence the heat and flavour.
Quick Facts
Origin: Central & South America (now grown globally)
Common Names: Mirchi (India), Piment (French), Capsicum (scientific)
Flavour Profile: Fiery, pungent, slightly fruity depending on variety
Storage: Store in airtight container; whole chillies last longer than powder
