← Botanical Garden Silimalombu
Scientific nameCapsicum annuum and Capsicum frutescens
IndonesianCabai, Rawit
Made from this plant – available in our shop
Basic information: Chili peppers are the fruits of plants of the genus Capsicum. They are an essential part of Indonesian and Batak cuisine and are eaten fresh, cooked, dried or as sambal and sauces. The plants are shrubs that grow well in tropical gardens and bear green, orange or red fruits.
Nutrition, Traditional Use and Research
The statements below describe nutrition facts, traditional use and published research. They are not health claims for our products.
- Chilies are a source of vitamin C and vitamin A (from carotenoids). Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress; vitamin A contributes to the maintenance of normal vision.
- The heat of chilies comes from capsaicin. Capsaicin has been studied in laboratory and clinical research for many properties. These findings do not mean that chilies prevent or treat any condition.
- Very hot chilies can irritate the mouth, stomach and skin. Please wash your hands after cutting chilies and keep them away from your eyes. If you have stomach problems, eat chilies in moderation.
Please note: The information on this page is provided for general interest and education only. Statements about nutrition, traditional use and research do not mean that a plant or product treats, cures or prevents any disease, and they are not medical advice. Our plant products are foods and herbal teas, not medicines. If you are pregnant, breastfeeding, take medication or have a health condition, please ask a doctor before using any plant for health purposes.