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.