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C H I L L I

Chilli

4.0

$ TBD

Chili pepper (Capsicum annuum L.) is cultivated throughout the world and has beenused for thousands of years as a food flavoring agent and in medicines. It is good source of several vitamins like vitamin E, vitamin C, vitamin A, and vitamin B complex and minerals such as thiamine, folate, molybdenum, manganese, potassium, calcium, iron, polyphenols (mainly luteolin), flavonoids, and quercetin. The pepper oil separated by vacuum has major chemicals such as trans-b-ocimene, linalool, 2-methoxy-3-isobutylpyrazine, limonene, hex-cis-3-enol, and methyl salicylate.

The chemical constituents vary depending on the type of species or cultivar as well as cultivation conditions like soil type, temperature, or weather. Chili pepper is an important constituent of many industrial applications from food to cosmetics to pharmaceutical goods. More uses and applications of chili pepper by-products are continuously added.

Further research on maximizing yield and optimum preservation methods are needed, especially in the developing world where capsicum fruit harvesting and postharvesting processing methods are traditional.

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