"Chilli , red Paprika, Botanical Name- Capsicum annum L., Capsicum frutescens L. Family name- Solanaceae , uses- Dry chilly is extensively used as spice in curried dishes, The challenge with chillies is to balance the heat, fragrance and flavour.Chilli is an important cash crop in India and is grown for its pungent fruits. Both green and red Ripe Chillies are used to impart pungency to the food. Red chilli powder is used as condiment in every Indian household. 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’ FOREIGN NAME OF SPICES Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi Chinese : Hesiung Yali chiao British : Chillies Hot Pepper Sweet "
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