Chili is a fruit which belongs to Capsicum genus. Due to its universal use, it is known as “the Queen of Spices”.
Chilli, The Queen of Spices
Chili fruit when ripened and dried becomes red chili, which is further grounded to form red chili powder.
Indian foods are incomplete without chilies in their spices.
They benefit the digestive tracts, promote healthy heart, relieve joint pains, promote weight loss, mitigate migraine, reduce cancer risk, prevents allergies et al.
Dry chili is broadly used as spice in curry dishes. It is also used as an element in curry powder and in seasonings.
Dehydrated green chili is a good source of vitamin ‘C’.
Its a major commercial cash crop in our nation.
Red chillies are also used extensively in making sauces which are used to add spice to other dishes.
Chili is loaded with vitamins like niacin, pyridoxine, riboflavin, and thiamine. Researches have proved that chili can Fight Migraine, prevents Sinus, prevents Diabetes, heart attack.
Chilies shouldn’t be used by a person who has the problems of acidity, hyper-acidity, ulcer and stomach burning.