Chilies are the dried ripe fruits of the species of the Solanaceae family. Out of 20 wild species, five are cultivated, with Capsicum annum being the most widely grown. India is the largest producer of chilies in the world.

The fruits vary in shape, colour and pungency. The pericarp is leathery or succulent and turns from green to purple or red, orange or orange-red. Though chili is a berry, the seeds are not embedded in the pericarp.

Capsaicin in chilies imparts pungency. Extracted capsaicin is used in pain balms, cosmetics and medicines related to heart diseases. Capsanthin is a pigment in chilies, which is used as a natural and safe coloring agent in jams, jellies and squashes. Chili also contains vitamin A, C and E.

Chilies require care right from the selection of soil for cultivation till packaging of the final product.