Red Chillies

Red Chillies are the fruit of plants from the genus Capsicum, and members of the nightshade family, Solanaceae. They are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.

History

Chillies were first cultivated by the people of Central and South America in around 3000BC. Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper nigrum family, have a spicy hot taste unlike other foodstuffs.

Cultivation and Production

Today, India is the world's biggest producer, consumer and exporter of chili peppers. Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India, and the state of Andhra Pradesh as a whole contributes 75% of India's chili exports.

Culinary Use

Red chillies are used in cooking to add a spicy or 'heat' element to a dish. The heat of red chillies, measured on the Scoville scale, varies according to the variety of chilli. The hottest part of the chilli is the membrane, or placenta, which holds the seeds.

Health Benefits

Red chillies are rich in various vitamins and minerals. They are also a good source of dietary fiber and are high in antioxidants. Capsaicin, the compound that causes hot chillies to taste spicy, is used for various medicinal purposes.

See Also

• Capsicum
• Scoville scale
• Andhra Pradesh