Red chilies are berries that come from the Capsicum annuum plant, which is native to South America. They are hollow fruits with many seeds and come in a variety of colors, including green, orange, white, yellow, and red. Red chilies get their color from a compound called capsanthin and their hot, pungent taste from capsaicin. The pith and seeds of red chilies are the hottest parts.
Red chilies can be described as having many flavors, including hot, sweet, fruity, earthy, and smoky. They are milder than green chilies and their pungency can be measured on the Scoville Scale.
Red chilies are a staple ingredient in many cuisines and have many uses, including cooking, medicinal purposes, and as a spray weapon. They are rich in vitamin C, which helps with the immune system, digestion, and blood development. However, eating too many red chilies can cause digestive discomfort, so they should be used in moderation, especially for people who are sensitive to spicy foods.
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