The Chili Story
Chili peppers (Capsicum of various species) come in all shapes, sizes and colours, ranging from the tiny extremely hot Bird’s eye chilis to the large mild Bell peppers. Indigenous to Central and South America there are now approximately 400 chili varieties grown around the world.
On our farms we grow 5 different varieties of chilis, from very long
Cayenne type (12 cm) chilis to small Bird’ s eye chilis (2-3 cm).
The fiery sensation of chilis is caused by capsaicin, a potent chemical that survives both cooking and freezing and has made this fruit such an essential ingredient of many dishes around the world.
Chilis are loaded with Vitamins C and A, a potent antioxidant and boost to the immune system. Capsaicin triggers the brain to produce endomorphins, natural pain killers that promote a sense of well being (“chili high’). They are also believed to have anti-bacterial effects and
liquify blood and therefore prevent coronary and other thrombosis.