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Botanical Name: Capsicum frutescens
Plant Part Used: Fruit
Processing Method: Drying, Grinding
Chili plants are small perennial shrubs that belong to the family Solanaceae. It produces white color small flowers. Unripe chili fruits are green in color, while ripped chili fruits are red in color. Nowadays a variety of colors of chili is available in the market. Chili is used as an important spice in an Asian kitchen. Capsaicin is the active component in chili. Capsaicin's chemical name is 8-methyl-N-vanillyl-6-nonenamide. It has a high content of beta-carotene, vitamin c, and folic acid. The redness of chili is due to its high continent of carotenoid. It also helps to maintain healthy skin and hair.
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Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
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Synonyms
Biological Source
Capsicum frutescens , Capsicum annuum
Parts Used
Fruit
Major components Other constituentsDetail not available
Health categoriesDescription
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