Chili By Static Systems

Chili

Chili
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
chilies 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'.
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 color less pungent
varieties are widely used for color extraction. This color is highly
popular among food and beverage processors for its use as a colorant,
since this being a 'natural plant color'.
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'.








Botanical name
Capsicum annum L., Capsicum frutescens L.


Family name
Solanaceae


Commercial part
Green as well as ripe and dried pod (fruit)


Indian Names
Lal mirch