Considered as one of the most used spices in the kitchen, chilli is used to prepare most of the Indian dishes. It is a type of pepper that is used to improve the flavour of a dish and make it taste better. The hot and spicy kick taste in chilli comes from a bioactive plant compound called capsaicin. Chilli can be used dried and also as powder while cooking. Known as the ‘Queen of Spices’, chilli is grown all over the world.

Benefits of Chilli

  • Capsaicin has anti-inflammatory properties and antioxidants that treat cancer and inflammatory diseases.
  • Chilli peppers contain beta-carotene, which converts to vitamin A in the body. This vitamin helps in maintaining healthy mucous membranes that protect the body from microorganisms that cause disease.
  • Chilli pepper helps in blood sugar level management.
  • The mix of red chillies medicated with castor oil helps ease pain and sprain.
  • According to research, eating of chilli pepper prevents diabetes due to its capsaicin component.
  • The heat of the capsaicin helps to clear mucus from the nasal passage and also helps fight sinuses.
  • Chilli contains vitamins like pyridoxine, riboflavin, niacin and thiamine.
  • The compound capsaicin can help in reducing cholesterol and regular use of hot peppers in cooking reduces chances of heart attacks and strokes.
  • The capsaicin in chilli can be used as an insect repellent and can be used as a natural pesticide for gardens
  • Chilli is a rich source of vitamin C that helps in producing white blood cells that fight germs.


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