How to grow Green Chillies | Mirchon k Poday Kesy ugaen | Green pepper shifting |

Описание: How to grow Green Chillies | Mirchon k Poday Kesy ugaen | Green pepper shifting | #greenchilli


Key Aspects of Chillies
Pungency (Heat): The burning sensation comes from a chemical compound called capsaicin. The concentration of capsaicin is measured using the Scoville scale (in Scoville Heat Units, or SHU), ranging from zero for a bell pepper to over two million for the world's hottest varieties like the Carolina Reaper and Pepper X. The capsaicin is primarily concentrated in the white membrane (pith) and, to a lesser extent, the seeds.
Types and Varieties: There are thousands of varieties, which generally belong to five main domesticated species (C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens). Common varieties include:
Jalapeño: A popular, moderately hot Mexican chili often used green or smoked and dried to make chipotle peppers.
Cayenne: A hot, red chili often dried and ground into a powder of the same name.
Habanero and Scotch Bonnet: Very hot peppers with fruity, sweet flavors, widely used in Caribbean and West African cuisines.
Bird's Eye: Tiny, fiery chillies popular in Southeast Asian cooking.
Culinary Uses: Chillies are versatile and used in numerous forms (fresh, dried, flaked, powdered, in sauces, oils, and jams) to add heat and flavor. They are a staple in Mexican, Thai, Indian, Chinese, and many other global cuisines, featuring in everything from curries and stews to salsas, marinades, and even chocolate dishes and cocktails.
Health Benefits and Risks: Chillies are a rich source of vitamins A and C, potassium, and folic acid. Capsaicin can provide health benefits, such as boosting metabolism, aiding digestion, relieving sinus congestion, and acting as an analgesic in topical applications. However, for some people with digestive issues, they can cause stomach pain, heartburn, or diarrhea.
Handling: When preparing hot chillies, it is best to wear gloves, as the capsaicin can cause severe irritation to the skin and eyes. Drinking milk or eating dairy products helps neutralize the burn, as casein protein breaks down the capsaicin, while water can spread the heat.
Chillies are a globally significant crop, with China and Mexico being major producers. India and Pakistan are also among the largest growers.