red chilli =1/4 table spoon
Red chillies are rich in vitamin C, vitamin A (as carotenoids), and capsaicin, which has anti-inflammatory and antioxidant properties. They are low in calories and a good source of dietary fiber.
About
Red chilli (Capsicum annuum, var. longum) is the mature, fully ripened fruit of the chilli pepper plant, characterized by its vibrant red color and pungent heat. Native to Mesoamerica, red chillies are now cultivated across the globe, particularly in Southeast Asia, India, and Mexico. The fruit contains capsaicin, an alkaloid compound responsible for the characteristic burning sensation and heat intensity measured in Scoville units. Red chillies vary significantly in heat level depending on variety—from relatively mild varieties like the Fresno pepper (2,500–8,000 SHU) to extremely hot varieties like the Carolina Reaper (over 2 million SHU). The flavor profile ranges from fruity and sweet in milder varieties to intensely fiery and peppery in hotter cultivars.
Red chillies develop their full flavor and color when allowed to mature on the plant longer than their green counterparts, acquiring deeper, more complex fruity notes alongside their heat.
Culinary Uses
Red chillies are fundamental to cuisines worldwide, used fresh, dried, powdered, or fermented. In Asian cooking—particularly Thai, Indian, and Indonesian cuisines—they are essential in curries, stir-fries, and sambals. Mexican cuisine employs them in salsas, moles, and dried chile preparations like guajillo and ancho. Red chillies can be used whole as a garnish, sliced for raw salads and ceviches, minced for pastes and condiments, or roasted to mellow their heat. They pair effectively with lime, garlic, ginger, and cilantro, and are frequently dried and ground into chilli powder or paste for concentrated flavor and extended shelf life. The seeds, which contain the highest concentration of capsaicin, can be removed to reduce heat while retaining flavor.