Chilli in sticks, 1 kg

Chili peppers come in a huge variety of types. All are spicy and pungent, but differ in shape, color, and intensity of flavor – from mild to scorching. The basic rule is: the smaller the pepper, the hotter it is.

The spiciness of chili peppers depends on the amount of capsaicin – an oil contained in the seeds and flesh of the chili. This oil can burn skin and eyes, so it's best to wear rubber gloves and remove the seeds and inner membranes when preparing chili peppers.

Raw chili peppers contain twice as much vitamin C as lemons. Chili peppers help the body produce endorphins, hormones that improve circulation and boost the immune system. Chili peppers have a faint aroma and a pungent, spicy taste.

In India, chili peppers are an indispensable ingredient in everyday dishes, as they are a cheap way to make food tastier and more flavorful.

Red chili peppers are primarily used in meat, vegetable, and rice dishes, ranging from salads, soups, and borscht to stews, vegetables, and their combinations with rice. Adding ground red pepper to various vegetable purees is particularly useful and pleasant; it's recommended to combine pepper with garlic, coriander, basil, savory, and bay leaf powder – this will diversify your meals and add various flavor "notes" to well-known and monotonous dishes.

Red pepper is included in all types of intensely spicy curries and in most other spice blends. Its use in roasted poultry is less common, although it adds piquancy and masks the specific chicken smell (in such cases, it is used in combination with star anise and garlic 15 minutes before the dish is ready).