Chilly is the fruit of the genus Capsicum. Chili peppers are native to the Americas. Most of the common chili peppers are varieties of Capsicum annuum including cayenne, jalapeño, serrano, and Thai chili peppers. The habanero, Carolina reaper, ghost chili pepper which are the hottest varieties are cultivars of C. chinense. Capsicum frutescence (bird chilly), a perennial chilly, with small-sized pods are highly pungent. Chilly is widely consumed in different forms.The dried whole, crushed or ground pods are used as a spice or seasoning in curry powder, curried dishes, sauces, and seasonings.
Capsaicin (oleoresin) in chili peppers is used in topical ointments, balms, and dermal patches as an analgesic. It is used to relieve pain caused by Neuralgia, Rheumatic disorders, and lower back pain.
Varieties: Bird chilly or Kanthari (hot variety). Paprika, Byadgi chilly, Warangal chapatta (less pungent), Kashmiri chilly, cayenne, jalapeño, serrano, Thai chili peppers, ghost chili pepper.
Forms: Whole green chilly, whole dried red chilly, crushed and powdered red, and Kashmiri chilly.