Chili peppers
Chili (Capsicum annuum L) is a hot-tasting spice belonging to the Solanaceae family which includes crops such as Irish Potato, Tomato, Black Nightshade (ISOGI in Kinyarwanda), Egg Plant and among others. Chili is a plant of tropical and subtropical regions, in RWANDA chili is grown for their fleshy fruits. Fruits are consumed fresh, dried or in processed form as a table vegetable or spice. The spice in hot peppers comes from a chemical called capsaicin. It is mostly concentrated in the white pith and ribs inside the pepper — not the seeds (though the seeds touch it, so they feel hot). Chili peppers rich in vitamin C and antioxidants. Using Hot Peppers in Cooking: Fresh: Dice into salsas, sauces, or toppings (start small), Roasted: Adds smoky complexity. Dried: Can be ground into chili powders or flakes. Fermented: For hot sauces with tangy depth (think Sriracha or Tabasco). Infused: In oils, vinegars, or honey for spiced-up condiments. If you need Chili peppers contact or
