Green Chillies
green chillies
Also Known as-Hari Mirch, Hari Mirchi, Finger Chillies, mirch
Description
Chillies are the life and soul of a hearty Indian meal. You don't necessarily have to overdo it until smoke comes out of your ears, but without a touch of chilli, dishes seem incomplete. We can't think of Indian cooking without a dash of green chillies. Slit, sliced, chopped or diced, we just have to add a few green chillies to add that tang to our food. A green chilli is an important star in Indian cooking. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Chillies are used with or without stalks. Green chillies are available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled. It spices up a bland meal.
Green chilies are famous for the intense bitterness and the amount of heat it produces after consumption. However, a series of studies claim that the addition of green chilies in foods provide a lot of health benefits. benefits of green chillies
· Green chilies have high Vitamin A and Vitamin C content: The fresh green chili is rich in Vitamin C, while the dried version is rich in Vitamin A.
· A good source of Potassium and Iron: Green chilies contain Vitamins B and E also, and is low on calories (due to very low amounts of fat and cholesterol)
· The burn experienced by eating chili helps digestion: A chemical named Capsaicin and the seeds give green chili the heat, which helps in dissolving blood clots and improve digestion.
· Green chili treats wrinkles, health of your heart: It burns a lot of calories, and decreases your appetite to some extent.
India is the world's largest producer, consumer and exporter of Chilli. [3] Among which the city of Guntur in Andhra Pradesh produces 30% of all the Chillies produced in India[4], and the state of Andhra Pradesh contributes to 75% of all the chilli exports from India.[5]
The five domesticated species of chili peppers are:
· Capsicum
Also Known as-Hari Mirch, Hari Mirchi, Finger Chillies, mirch
Description
Chillies are the life and soul of a hearty Indian meal. You don't necessarily have to overdo it until smoke comes out of your ears, but without a touch of chilli, dishes seem incomplete. We can't think of Indian cooking without a dash of green chillies. Slit, sliced, chopped or diced, we just have to add a few green chillies to add that tang to our food. A green chilli is an important star in Indian cooking. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Chillies are used with or without stalks. Green chillies are available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled. It spices up a bland meal.
Green chilies are famous for the intense bitterness and the amount of heat it produces after consumption. However, a series of studies claim that the addition of green chilies in foods provide a lot of health benefits. benefits of green chillies
· Green chilies have high Vitamin A and Vitamin C content: The fresh green chili is rich in Vitamin C, while the dried version is rich in Vitamin A.
· A good source of Potassium and Iron: Green chilies contain Vitamins B and E also, and is low on calories (due to very low amounts of fat and cholesterol)
· The burn experienced by eating chili helps digestion: A chemical named Capsaicin and the seeds give green chili the heat, which helps in dissolving blood clots and improve digestion.
· Green chili treats wrinkles, health of your heart: It burns a lot of calories, and decreases your appetite to some extent.
India is the world's largest producer, consumer and exporter of Chilli. [3] Among which the city of Guntur in Andhra Pradesh produces 30% of all the Chillies produced in India[4], and the state of Andhra Pradesh contributes to 75% of all the chilli exports from India.[5]
The five domesticated species of chili peppers are:
· Capsicum