The chili, also called chili pepper in some parts of the world, is the fruit of the plants belongs to family Solanaceae and genus Capsicum. It is the one the most important and largest produced spice crops in Asia.
The culprit that gives the burning sensation in chilies is the chemical called capsaicin and the redness is due a chemical called capsanthin. Although originating in South America, chili has been adopted in Asia as a major component of Asian cuisine. Some of the health benefits of chili are: good source of iron and B-complex vitamins, protection against cancer, good for prostate health, reduces bacterial infections, etc.
MOQ: 15 MT
Supplied from India, Pakistan, Vietnam and Kenya.
