Just like other peppers, chillies are also native to the Americas, and have been cultivated by humans since 6,000 years. They reached India through the Portuguese who brought it from their South American colonies. Today, India is world's biggest producer, consumer and exporter of chillies. Depending on the variety, all chillies contain capsaicin, which determines hotness of the chilli. An Indian variety grown in Nagaland called Bhut Jolokia features in the world's hottest chillies. Chilli is rich source of vitamin C and potassium, and are known to reduce risk of cancer and diabetes. Chillies come in a lot of different varieties and can be grown almost throughout the year except the summer months. The plant bears fruit for a long time and harvesting begins from 2 months of sowing and can go on till about 4 months. Chillies are so ubiquitous in Indian cuisine that there are so many ways to use them, but what is your favourite?
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.