Chili

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

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Chili fruit when ripened and dried becomes red chili, which is further grounded to form red chili powder.
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Indian foods are incomplete without chilies in their spices.
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They benefit the digestive tracts, promote healthy heart, relieve joint pains, promote weight loss, mitigate migraine, reduce cancer risk, prevents allergies et al.
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Dry chili is broadly used as spice in curry dishes. It is also used as an element in curry powder and in seasonings.
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Dehydrated green chili is a good source of vitamin ‘C’.
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Its a major commercial cash crop in our nation.
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Red chillies are also used extensively in making sauces which are used to add spice to other dishes.
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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.
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Chilies shouldn’t be used by a person who has the problems of acidity, hyper-acidity, ulcer and stomach burning.