Alfarid is one of the leading suppliers and exporters of Red Chilli.

Botanical Name: Capsicum frutescens.

The dried chilli pepper is the ripe fruit of brownish-red to red species of plant capsicum. The fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

Whole dried chili peppers vary in length, red to brownish red in color. These are warm and peppery, having intense pungent flavor with a biting hot, sharp and cumulative lingering effect.

The name is spelt differently in many regions such as chili, chile or chilli. The Oxford English Dictionary shows ‘Chilli’ as the primary spelling while citing both Chile and Chili as variant spellings. Chile is most frequently used by Americans whereas chili refers to the Southwestern bean dish (chili con carne, vegetarian chili).

Red Chillies are available in whole dundicut form and ground/powdered form.

Significance and Uses:

Chillies are considered to be the universal spice of Pakistan. These are used in flavouring foods and in marinades for meat and prawns before barbecuing or grilling.

Pakistani chilli peppers are very hot and used in many countries for their taste, color and aroma. Perhaps the most surprising feature of chile peppers is their vitamin C content. Capsaicin also seems to have a positive effect on blood cholesterol, and also works as an anticoagulant.

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