Commercial partSolanaceae Green as well as ripe and dried pod (Fruit)
Chillies show more or less the same aroma components as paprika, but their content in capsaicin (the amide of 3-hydroxy 2 methoxy benzylamine with 8-methyl-6-noneneoic acid) and related compounds.An indispensable and probably the most popular culinary spice in the world, chilly, has a pungent flavor. India is the largest exporter of this widely used spice.
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