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  red-arrow Asafoetida  (Hing)
  red-arrow Basil  (Imli)
  red-arrow Cardamom  (Ilaichi)
  red-arrow Cassia (Khus Khus)
  red-arrow Chilli (Marchu)
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Chilli  (Marchu)
Description
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.
Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.

Origin and Distribution
Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.

Uses:
- Used as spice in curried dishes
- Used in curry powder and in seasonings
- Bird chilly is used in making hot sauces as pepper sauce and Tabasco sauce
- Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used
  for colour extraction
- Used as colorant
- Used as a medicine such as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders
- Capsicum has a tonic and carminative action
- It may cause gastro-enteritis if taken inordinately
- The isolated enzyme of chilly is used in the treatment of certain type of cancers
- Oleoresin capsicum is used in preparing pain balms and vaporubs
- Dehydrated green chilly is a good source of vitamin ‘c’

 
 
     
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