Chilli

1. Describe:

The fruit of this chili is used as a seasoning, which is very popular in Southeast Asian cuisines. In Vietnamese cuisine, chili peppers are used in soups, salads, and stir-fries. They are also mixed into dipping dishes such as fish sauce, soy sauce, salt or eaten alone as a spice. They are also the main ingredient in  kochchi sambal, a salad made from grated coconut, Thai chili peppers and a little salt and lemon juice.

Chili is the ingredient that gives some dishes their tongue-twisting spicy taste like the Philippine "Bicol express". This chili is also used with  vinegar. Chili leaves are also eaten as a vegetable dish. for example in the  tinola  of Filipino cuisine.

Chili is small but has a very spicy taste. Its spiciness is 100,000–225,000 Scoville units, lower than the spiciness of Habanero peppers.

 2. Nutritional:

Chili peppers are rich in vitamin C, iron, calcium, phosphorus and B vitamins. Each 100 g of fresh hot peppers contains up to 144 mg of vitamin C, ranking first among fresh vegetables. Rich amounts of vitamin C can control cardiovascular disease, arteriosclerosis and lower cholesterol.

3. Benefit:

In terms of medicine, according to traditional experience, chili peppers are used to relieve arthritis and rheumatism, and also as a remedy for indigestion, flatulence and toothache.

It can also be used as a topical mosquito repellent or can be diluted to make an insecticide.

4. Production process:

Selecting and receiving raw materials – Soaking 1 – Picking stalks – Soaking 2 – Freezing – Weighing – PA packaging – Metal detection – Carton packing – labeling – Warehouse storage -18 degrees C – Distribution.

5. Product pictures: