It is used to give flavor and color to curries, vegetables, sauces, soups and stews. It is also popular in marinades alongside chopped onions and tomatoes. The chilli imparts a rich red color when added to gravy making the dish eye-feasting. Fried or dried chilli is used to make hot sauce, a bottled condiment.
Chillies are rich in vitamin C, vitamin B6, vitamin K1, vitamin A, potassium and copper. They are also packed with antioxidants such as capsanthin, violaxanthin, lutein, capsaicin and ferulic acid.
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