RED CHILLI

What is Red Chilli?
Red chilli comes from Capsicum species and contains phytochemicals including capsaicinoids, carotenoids, flavonoids and other plant compounds. Capsaicin is the principal pungent compound responsible for the hot sensation of chilli, while carotenoid pigments contribute to the colour of mature red fruits.

TOP FEATURES & BENEFITS

Capsaicinoids
  • Naturally contains capsaicin and related capsaicinoids
  • Responsible for chilli pungency
  • Creates the characteristic hot sensation
Carotenoid Pigments
  • Contains naturally occurring carotenoids
  • Contributes to red colour
  • Adds plant-derived pigment compounds
Capsicum Phytochemicals
  • Contains flavonoids and other plant compounds
  • Provides phytochemical diversity
  • Adds to the spice's bioactive profile
Spicy Intensity
  • Creates a clear perception of heat
  • Adds intensity to the seasoning
  • Provides chilli-led pungency
Flavour Lift
  • Cuts through richer food matrices
  • Adds contrast to savoury ingredients
  • Gives the blend a pronounced finish

HOW DOES IT WORK?

Activates Heat-Sensing Pathways
Capsaicin and related capsaicinoids interact with TRPV1 receptors involved in sensing heat and irritation, producing the characteristic hot sensation of chilli.

Provides Natural Pigments
Carotenoids contribute to the characteristic colour of mature red chilli and form part of its phytochemical composition.

Creates Perceived Heat
The concentration and composition of capsaicinoids influence the intensity of chilli pungency, perceived primarily as heat.

Adds Flavour Contrast
Chilli introduces a sharp, high-impact note that contrasts with creamy and savoury food matrices.

Defines the Spicy Direction
Red chilli provides the central heat note around which the other herbs and spices are layered.

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