Red chilli, scientifically known as Capsicum annuum, is a popular spice renowned for its fiery heat and vibrant color. There are various types and specifications of red chilli, each with distinct characteristics influenced by factors such as origin, processing method, and heat level. Here are some common varieties and their specifications:
Red Chilli
Types of Red Chilli
Varieties of Red Chilli
5531
Dabbi
K D L
S-10 Red chilli
Teja
Rallis
DB
102
Ayurvedic Perspective
In Ayurveda, red chilli is considered to have a heating quality (ushna virya) and a pungent taste (katu rasa). It is believed to stimulate the digestive system and balance the Kapha (earth and water) and Vata (air and ether) doshas. Some specific health benefits include
Digestive Aid
Red chilli stimulates the production of digestive juices, enhancing digestion and appetite.
Pain Relief
Capsaicin, the active compound in red chilli, has pain-relieving properties and is used in topical ointments.
Metabolism Booster
Red chilli is thought to enhance metabolic processes (agni), promoting better digestion and weight management.
Modern Research
Antioxidant Properties
Red chilli contains antioxidants like vitamin C and carotenoids, which protect cells from damage.
Anti-inflammatory Effects
Capsaicin has anti-inflammatory properties that can help reduce inflammation and pain.
Heart Health
Regular consumption of red chilli may improve heart health by reducing cholesterol levels and improving blood circulation.
Immune Support
The high vitamin C content in red chilli boosts the immune system, helping to fight infections.
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