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Place of Origin
HS-CODE
30-
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Detailed Description
CAS NO.:68991-42-4
Active Ingredient:Solvent extraction
Sieve Analysis:100% through 80 mesh
Test Method:HPLC
Description:
Latin Name: Capsicum annum L.
Pepper is an annual herb, mostly white flowers, fruit usually present conical or oblong shape, the fruit is also green when immature, it becomes bright red in the mature time. Because of contains capsaicin in pepper peel, the fruit is spicy. That being so has an increase effect in appetite. The content of vitamin C in pepper is in the first place in vegatables.
Uses:
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce.
Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’.
As a medicine, it is used as a counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastroenteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin c.
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