Chili Paper

Description

The chili peppers is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae. Chili peppers are considered fruit, not vegetables. Chili peppers originated in South America, but are now grown around the world because they are used as spices or as medicine. Christopher Columbus reportedly sampled a chili pepper and thought it was a relative of the black pepper, Chili peppers are primarily used as a spice and can be cooked or dried and powdered. Powdered, red chili peppers are known as paprika. Chili peppers are a rich source of spicy-hot capsaicin. They are also very high in antioxidant carotenoids, which are linked to numerous health benefits, Chili peppers are associated with several health benefits. provide some carbs and offer a small amount of protein and fiber also it rich in various vitamins and mineral They may promote weight loss when combined with other healthy lifestyle strategies and may help relieve pain caused by acid reflux.

The wheat market is volatile and subject to weather patterns which influence yields. For this reason, price changes are difficult to predict.
WHAT MAKES CHILI PEPPERS HOT?
Most of us love the jalapeño (and other beautiful peppers) because of the little “kick” we get when we take a bite of one. Sure, as far as taste is concerned, jalapeños are delicious, but that blast of spiciness that bursts in your mouth and ravishes your tongue is a powerfully added bonus, making hot peppers among the greatest flavors in the world.
That spiciness we all love and crave comes from a compound called capsaicin that is found in all hot peppers. Interestingly enough, capsaicin is found in no other plant than the chile pepper. A single drop of this substance combined with 100,000 parts water is still noticeably spicy. Isn’t that great!
Capsaicin itself is tasteless and odorless and is produced by the glands in the chile pepper’s placenta, found at the top portion of the pepper below the stem.
Since capsaicin is the heat producing substance found in peppers, it is only natural to measure pepper heat by measuring the amount of capsaicin within the pepper.