Scientific Name: Capsicum annuum
Common Names:
– Chilli
– Chili Pepper
– Red Pepper
– Green Pepper
– Mirch (in Hindi)
Origin:
Native to the Americas, specifically the tropical regions of Central and South America.
Physical Characteristics:
– Fruit of the Capsicum plant
– Long, thin shape with a glossy exterior
– Can be green, red, yellow, orange, or purple in color
– Seeds and white spongy tissue inside
Culinary Uses:
– Used fresh, dried, or powdered
– Adds heat, flavor, and aroma to various dishes
– Popular ingredient in many cuisines, including Mexican, Indian, Chinese, and Korean
Health Benefits:
– Rich in vitamins A and C, and minerals like potassium and iron
– Has anti-inflammatory and antioxidant properties
– May help reduce pain, improve digestion, and boost immunity
Types of Chilli:
– Jalapeño
– Serrano
– Cayenne
– Habanero
– Ghost Pepper (Bhut Jolokia)
– Anaheim Pepper
Scoville Heat Units (SHU):
– Measures the heat level of a chilli pepper
– Ranges from 0 SHU (Bell Pepper) to over 2 million SHU (Carolina Reaper)
