Chili Pepper

Chilli pepper

The chilli, with its bright red color, its exciting fragrance and its strong and tasty flavour is able to revive and give vitality, even to the simplest and bland dishes. But not everyone knows that this spice, very well known and appreciated, came to us from distant lands (thanks to Colombo’s Second Trip to America in 1493), and is an excellent allied to maintain good health and beauty.
The chilli contains many substances that interact with our body. Capsaicin, Stimulates the adrenal cortex and increases the production of corticosteroids and anti-depressants. It also stimulates the cardiac functions, circulation and respiration. The chilli contains a high percentage of vitamins while the seeds contain lecithin which lowers blood cholesterol and keeps the arteries elastic.


Vitamin A or Retinol.
Derived from a precursor beta carotene which is converted by the body, essential for epithelial cells, for bone and dental growth.
Vitamin B1 or Thiamine.
Necessary in the metabolism of carbohydrates and its function promoting nutrition of nervous tissue. Deficiency causes damage to the nervous system and general body decay.
Vitamin B3 PP or Niacin.
Important in the synthesis of hormones and therefore essential for the growth of the body.
Vitamin B2 or Riboflavin
Helps convert food into ready energy. Promotes growth and regular development of the body.
Vitamin C or Ascorbic Acid.
The most common and powerful antioxidant.
Vitamin E or Tocopherol.
Excellent antioxidant vitamin which protects cells from attack by free radicals and slows the aging process.
Vitamin K or Antihemorrhagic Vitamin.
Enhances coagulation of the blood.

A single gram of chilli or spices rich in antioxidants contains 197 ORAC units. (measure to evaluate the antioxidant power of plants, Oxygen Radical Absorbance Capacity) and has the ability to capture free radicals and protect our cells from oxidative damage. All the valuable protective substances in Chilli and its seeds remain active and unchanged only if dried at a temperature not exceeding 30/35�C, then crushed or powdered to allow the digestive agents in the body to assimilate all the substances contained therein. From this simple analysis we have drawn the inspiration to create our 100% Calabrese Chilli with short-chain traceability .