Green Chilli / piment vert is a dried ready natural product sort of Capsicum. Capsicum annuum is an yearly sub –shrub, the blooms of which are borne independently and natural products more often than not pendent, which give red peppers, cayenne, paprika, Green Chilli / piment vert as well as sweet pepper (chime pepper) a mellow frame with huge swelled natural products. In curried foods, dry chiles (piment) are a common spice. Additionally, it is a component of spices and curry powder. Hot sauces like Tabsco sauce and also pepper sauce employ bird Green Chilli / piment vert as an ingredient.

BENEFITS:

For color extraction, paprika, Bydagi chillies (piment), Warangal chapatta, and also similar high color, less spicy kinds are frequently utilized. Since this color is a “natural plant color,” food and beverage producers utilize it as a colorant in great quantities. It is a medication to treat irritants associated with rheumatic, neuralgic, as well as lumbago illnesses. The activity of capsicum is tonic and carminative. If taken excessively, it might result in gastroenteritis. Certain types of malignancies are treated using the enzyme extracted from chillies (piment). The pepper oleoresin is used in pain balms and vaporubs. Dehydrated green chilly (piment) is a good source of vitamin ‘c’.

HOW TO PLANT CHILLIES / piment

• Start by planting the seed indoors as they require a lot of warmth to germinate.
• Use a pot or tray and fill it with compost. Flatten down the compost.
• Next sow a few seeds on the compost as well as cover with a fine sprinkling of vermiculite or compost.
• Place in a propagator at a temperature of 18-25C (64-77F). If you don’t have a propagator, use polythene to cover your seed trays and keep them on a sunny windowsill or in a warm airing cupboard.
• Germination usually takes 7-10 days, after which you can move your seedlings to a warm, sunny windowsill (or heated greenhouse).
• Keep the compost evenly moist but do not to let it get soaking wet.
• If you don’t have time to plant you can buy chilli (piment) plants.