User:Mohammed Alsebaeai

Chilli

Chilli (Capsicum spp.) belongs to the family (Solanaceae). It is the fruit of plants which is comprised of more than 200 varieties grouped into more than 30 species, out of which five are domesticated: C. annuum L., C. chinense Jacq., C. baccatum, C. pubescens and C. frutescens L (Hernández et al., 1999). Among them, C. annuum is the greatest economic importance since it presents a largest distribution worldwide ^[1]. It is widely used as spices as well as plenty culinary disease for health statues of human well-being. The native place of chilli is Central America and the West Indies. Chilli is one of the most popular consumer spices all over the Globe. It can be used as raw and ripe as well as processed in to dried, pickles, sauce, paste and powder form (Rahman et al., 1978) ^[2]

^ "Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan". Food Chemistry. 104 (4): 1682–1686. 2007-01-01. doi:10.1016/j.foodchem.2006.12.067. ISSN 0308-8146.
^ RAHMAN, M (1978). "Changes in total solids, ascorbic acid and total pigment content of capsicum cultivars during maturation and ripening". International Journal of Food Science and Technology. 13: 445–450.

[1] "Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan". Food Chemistry. 104 (4): 1682–1686. 2007-01-01. doi:10.1016/j.foodchem.2006.12.067. ISSN 0308-8146.

[2] RAHMAN, M (1978). "Changes in total solids, ascorbic acid and total pigment content of capsicum cultivars during maturation and ripening". International Journal of Food Science and Technology. 13: 445–450.

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