JS Super - Chilli pepper export product is actually the fruit of plants which are the members of the nightshade family, Solanaceae. They are widely used in many cuisines as a spice to add heat to dishes. The substances giving chili peppers their intensity when ingested or applied topically are called capsaicin and related compounds known as capsaicinoids.
Hollow fruit with many seeds.
Has different colours of green, orange, white, yellow and red.
Hot, pungent taste due to a chemical called capsaicin.
- Fresh Chillies are most often prepared and eaten like a vegetable.
- Whole pods can be dried and then crushed or ground into chili powder that is used as a spice or seasoning.
- Fresh or dried chilies are often used to make hot sauce, a liquid condiment—usually bottled when commercially available to add spice to other dishes.
- Hot sauces that include harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.
- Dried chilies are also used to infuse cooking oil.