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Literature review of chilli

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See text [2]. The fruit technically berries in the strict botanical sense of Capsicum plants have a variety of names depending on place and type. The more piquant varieties are commonly called chili peppers , or simply chilis. The large, mild form is called bell pepper , or by color or both green pepper, green bell pepper, red bell pepper, etc. Paprika in English refers to a powdered spice made of dried Capsicum of several sorts, though in Hungary and some other countries it is the name of the fruit as well. Both whole and powdered chili are frequent ingredients in dishes prepared throughout the world, and characteristic of several cuisine styles, including Mexican , Sichuan Szechuan Chinese , Korean , Cajun and Creole , along with most South Asian and derived e.
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Literature review of chilli
Literature review of chilli
Literature review of chilli
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മീൻ‍ മുളകിട്ടത് ഉണ്ടെങ്കിൽ ഊണ് വേറെ ലെവൽ | Fish in Red Chilli

Top quality Indian cuisine. Large portions! The food was fresh and excellently prepared. Will return
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An Actually Perfect Claypot Rice Dish To Make Tonight (And Every Night)

The substances giving chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. This diversity has led to a wide variety of varieties and cultivars, including the annuum species, with its glabriusculum variety and New Mexico cultivar group , and the species of baccatum , chinense , frutescens , and pubescens.
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Chili is which is spelled differently in many regions chili, chile, and chilli. The term chili in most of the world refers exclusively to the smaller hot types of capsicum. It is a hot pepper.
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