Benefits of Chilli

Chilli plant is a little, bush about 1 meter tall. It is indigenous to Mexico where it was used as one of the main spices in cooking. Later, it spread throughout the whole of Europe and made its way to Asia as well. Today Chilli is developed broadly in numerous parts of the world. When it comes to export commodities, Chilli stands out as the most widely grown spice in Sri Lanka. Chilli Powder is a must in Sri Lankan cooking.

Chillies can be picked while they are green, or once they mature and dry on the plant itself. But for the most part, chillies are collected once they ripe and turn red. They are then  dried in the sun until 20 per cent of the skin's moisture is left.
Inside chilli  there are  white round seeds. These seeds make chillies more spicy and hot.

Both red and green Chillies, are rich in vitamin-C. Vitamin C is a good cancer prevention agent. It is needed for the collagen blend inside the human body. Collagen is one of the principle  protein needed for keeping up the uprightness of veins, skin, organs, and bones. Consumption of food rich in vitamin C improves immunity, creates resistance against diseases like cold. Chilies have a decent measure of minerals like potassium, manganese, iron, and magnesium. Potassium is a critical part of cell and body liquids that helps controlling the heart rate. Manganese is utilized by the body as a co-component for the cancer prevention agent catalyst.