Chillies are rich in vitamins especially vitamins A and C. The bell-shaped, mild thick fleshed types are cooked together with peas, meat, prawns and cauliflowers or broccoli in chop-suey dishes. The long pungent ones can be pickled, cut up and dipped in soy sauce as a sauce or dried with seeds and placenta removed and ground into powder known as paprika, red pepper, chilli powder or Cayenne pepper. One horticulture variety is ornamental.
Health benefit: Antioxidant protection.
Cautions: East freely, either raw or lightly cooked. All peppers are high in Vitamin C, but only the red ones are rich in carotene, especially beta carotene.
Peppers should be fresh, firm, and bright in appearance. Avoid peppers that appear dry, wrinkled, or decayed in spots. Raw pepper can be sued in vegetables juices, salads, and vegetables trays. Peppers can be stuffed and baked, or used in casseroles and stir fries.