Chillies are one of the most widely used spices globally.
- Forms: Fresh green/red chillies, dried chillies, chilli flakes, chilli powder, chilli paste, sauces, pickles
- Cuisines:
- Indian: Curries, chutneys, pickles (mirchi ka achar)
- Mexican & Latin American: Salsa, mole, tacos
- Chinese & Thai: Stir-fries, sauces, spicy soups
- Global: Hot sauces, marinades, seasoning Chillies add heat, flavor, and color to dishes.
- The heat in chillies comes from capsaicin (a bioactive compound).
- Heat is measured on the Scoville Heat Unit (SHU)
- Bell pepper: 0 SHU (no heat)
- Jalapeño: 2,500–8,000 SHU
- Cayenne: 30,000–50,000 SHU
- Bird’s eye chilli: 50,000–100,000 SHU
- Bhut Jolokia (Ghost pepper, India): 1,000,000+ SHU
- Carolina Reaper: 2,200,000+ SHU (world’s hottest recorded)
- Pain Relief
- Capsaicin used in creams for arthritis, joint pain, neuropathy
- Boosts Metabolism
- Increases thermogenesis → aids weight loss
- Heart Health
- Improves blood circulation
- Reduces cholesterol and triglycerides
- Immunity
- High in vitamin C & antioxidants → supports immunity
- Digestive Benefits
- Stimulates gastric juices → improves digestion (in moderate amounts)
- Other Uses
- Anti-inflammatory and antimicrobial properties
- Used in sprays for self-defense (pepper spray)
- Calories: ~40 kcal
- Carbohydrates: 9 g
- Protein: 2 g
- Fat: 0.4 g
- Fiber: 1.5 g
- Rich in Vitamin C, Vitamin A (beta-carotene), Vitamin B6, Potassium, Copper, Capsaicin
