Chili is nature's wonder. Our Chilli pepper has�more than�40,000 SHU heat and very similar in taste as Cayenne pepper. We offer Cayenne pepper in ground and flake forms.

Chilies contain capsaicin - the potent substance that gives them their 'fiery' character. Almost 80 percent of the capsaicin in a chili is in its seeds and membranes. Our Organic Chili peppers add color and flavors to many cuisines. The pungent curries of India, the blistering sambals of Indonesia, the spicy Thai soups and the piquant Mexican salsas would certainly lose their zest were it not for the chilies used. Chili is used in various forms; as raw fresh green chilies is chopped; or grinded to paste, broken split or whole form. To preserve chili for longer time it is pickled or sun-dried to get a "red" coat chili which are powdered to be used in pinch to get the desired taste of "HOT". Chilies are very good source of Vitamin C and Vitamin A.

Chili is the dried ripe fruit of the genus Capsicum annuum. This plant is a short-lived perennial herb approx. 1 metes in height. Leaves are oblong and glabrous. The flowers are solitary; color pure white to bluish white. The Chili berries are green, maturing into yellow, orange to red and then to brown or purple. Fruits are pendent and sometimes bi lobed. Seeds are white, thin having long placental connections.

Why is Chili 'HOT"?: 'Hot' Chili peppers contain more capsaicin, the source of their warm, and stimulant properties. The way capsaicin seems to act is by homing on the surface of the membranes of nerve cells. Here it fits smugly on a receptor protein, quite like a key fits into a lock. The so activated receptor protein opens up a channel in the membrane through which calcium ions rush inside the nerve cells. This triggers off an electrical impulse that is registered in the brain as "hot".

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