Chilli (Capsicum annuum) is a widely used spice known for its pungent taste, vibrant color, and health benefits. It is an essential ingredient in cuisines worldwide and is available in various forms, including whole, powder, flakes, and paste.
1. Types of Chilli
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Whole Dry Red Chilli – Sun-dried or machine-dried chillies, used in curries and seasoning.
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Chilli Powder – Ground dried chillies, commonly used in spice blends.
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Crushed Chilli Flakes – Coarsely ground for garnishing and seasoning.
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Chilli Paste – A smooth or chunky paste used in cooking and sauces.
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Organic Chilli – Grown without synthetic chemicals or pesticides.
2. Popular Chilli Varieties
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Teja Chilli – Extremely hot with deep red color.
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Guntur Chilli – Spicy and widely used in Indian cuisine.
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Byadgi Chilli – Mild heat with bright red color, used for color enhancement.
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Kashmiri Chilli – Mild heat with vibrant red color, ideal for curries.
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Bird’s Eye Chilli – Small but very spicy, popular in Asian dishes.
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Jwala Chilli – Indian green chilli variety that turns red upon ripening.
3. Nutritional Value (Per 100g)
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Calories: 282 kcal
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Carbohydrates: 50g
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Protein: 12g
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Fats: 6.5g
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Dietary Fiber: 27g
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Vitamin C: 143.7mg (Boosts immunity)
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Vitamin A: 3690 IU (Good for vision and skin)
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Capsaicin Content: Varies by variety (Gives spiciness and health benefits)
4. Health Benefits
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Boosts Metabolism – Capsaicin helps in weight loss by increasing metabolism.
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Improves Digestion – Stimulates digestive enzymes for better gut health.
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Rich in Antioxidants – Helps fight free radicals and supports skin health.
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Good for Heart Health – Reduces bad cholesterol and improves circulation.
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Pain Relief – Used in topical ointments for muscle and joint pain.
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Anti-Inflammatory Properties – Helps reduce inflammation and swelling.
