Chilli shrubs are a perennial type of plant that has a short lifespan. They can grow up to a maximum height of 1.5 meters, and their stems are woody at the base while the rest of the stem is fleshy and can be either upright or semi-prostrate. The shrub’s primary taproot has many lateral roots, and the leaves are unequal in shape with a pointed tip, measuring a maximum of 12 cm in length and 7.5 cm in width. Chilli flowers can occur singly or in small groups of two to three flowers, and they are typically small and bisexual, with each having five to six petals. Capsicum annuum’s flowers are white-green, while Capsicum frutescens’ flowers are yellow or white-green.
Usage and Potential
Chilies are an ingredient that can be used in a variety of ways, whether fresh or dried, whole or powdered. They add a unique spicy and pungent flavor to food. They can be pickled in salt, eaten raw in salads, made into sauces, or preserved in brine. Liquid chili extract is often used to color food and animal feed. Not only are chilies a great source of Vitamin C, but they also contain vitamins B1 and B2, beta carotene, protein, calcium, and phosphorus.
Medicine: A chemical called chilli oleoresin, extracted from the dried chillies of Capsicum annuum, is used in pain balms, plasters, and prickly heat powders. The Chinese use the leaves of the chilli plant to relieve toothaches. Chillies stimulate gastric juices and are therefore used for their carminative and stimulant properties in European medicine to dispel flatulence and increase appetite. Indians believe chillies aid in the circulation of blood. Chilli oil is a great way to add some extra spice and flavor to your dishes. It can be used to drizzle over foods, mixed into sauces and vinaigrettes, or even used as a cooking ingredient.
