The history of chili can be backdated 9,000 years and its spread outside the American continents began with the discovery of the New World. Nowadays the characteristic smell and fiery-spicy taste is an integral part of the kitchens of various regions – especially in subtropical areas where the plant grows. For example, chili is ideal for meat dishes and can be used as a home remedy to stimulate the circulation and blood flow.


Origin and harvest time

China: August - October
India: January - March
Mexico: July - September
Uganda: April - July


- whole
- crushed
- ground