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Green Chilli

LOREM IPSUM DOLOR SIT AMET CONSECTETUR
Green chilli....
Green Chilli01
Green Chilli

Green Chilli

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Hot peppers derive their pungency from capsaicin, a substance characterized by acrid vapours and burning taste. Capsaicin is primarily concentrated in the internal partitions of the fruit and was first isolated in 1876; it is known to stimulate gastric secretions. One of the hottest peppers in the world is the ghost pepper.

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Green Chilli

Pepper plants are perennials but are grown as tender summer annuals in most areas outside their native habitat. They are propagated by seeding directly in the soil or by transplanting seedlings started in greenhouses or hotbeds after 6 to 10 weeks. The plants become woody as the growing season progresses and bear simple, alternately arranged leaves with smooth margins. The paired or solitary flowers are typically small with five white petals. The fruit is a berry. Pepper fruits come in a variety of shapes and sizes, ranging from the small and nearly circular ají charapita to the long and thin tabasco pepper and to the large, furrowed fruits of the bell pepper.

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