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Chili
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Author(s): Manas Kumar Pandit (Bidhan Chandra Krishi Viswavidyalaya, India), Ritoban Pandit (Hemvati Nandan Bahuguna Garhwal University, India) and Sanjay Bairagi (Bidhan Chandra Krishi Viswavidyalaya, India)
Copyright: 2020
Pages: 16
Source title:
Ethnopharmacological Investigation of Indian Spices
Source Author(s)/Editor(s): Neha Mishra (Sam Higginbottom University of Agriculture, Technology and Sciences, India)
DOI: 10.4018/978-1-7998-2524-1.ch018
PurchaseView Chili on the publisher's website for pricing and purchasing information. |
Abstract
Chili is a unique and popular spice in the majority of the countries of the world and is well known for its hot, pungent flavor. Capsaicin is the bio-active compound that binds to pain receptors and causes an intense burning sensation. Capsanthin, a powerful antioxidant, is responsible for the red color of ripe fruits. Chili has its origin in Central America extending further south. This crop is of high commercial importance and huge genetic diversity exists. A systematic description of the crop with respect to its origin, distribution, botanical description, standard crop husbandry, and protection cum management of biotic stresses is given.
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