Capsicum annuum (Red Chili) Whole

Whole

Product Type: Whole
Common Name: Red Chili Pepper, Hot Pepper, Cayenne Type Chili, Lal Mirch
Botanical Name: Capsicum annuum
Family: Solanaceae
Part Used: Whole Fruit
Origin: India

What Makes Cultivator’s Truly Exceptional?

1. WHOLE-HERB SYNERGY WITH CLEAN LABEL COMMITMENT
It’s a Priority and a Promise
Whole-herb synergy honors the intrinsic intelligence of plants, ensuring the full spectrum of natural constituents. Rooted in Ayurvedic wisdom, we respect the principle of Rasa (taste) as an essential part of healing. Our whole herbs, botanicals and spices contain no fillers, adulterants, disintegrants, synthetic colors, or artificial additives.
2. ORGANIC, ETHICAL & SUSTAINABLE FARMING
Where Purity Begins, in the Soil
Our journey begins with the cultivation of Organic, Fair for Life–certified herbs, botanicals and spices, rooted in patience, respect, and responsibility. Through regenerative agricultural practices, we grow botanicals that are fully traceable, environmentally responsible and naturally potent. We work with 5,000+ farmers across 10,000+ hectares of land to source authentic, powerful herbs, botanicals and spices.
3. PHARMACEUTICAL CLEAN ROOM PROCESSING
Handled with Care · Processed with Precision
From the very first touch of harvest, the journey of every herb is sacred. At our 30,000 sq. m. organic pharmaceutical cleanroom processing facility, we treat botanicals not as commodities, but as living treasures. All storage areas are maintained at optimal temperature and humidity levels to protect delicate herbal materials. Controlled airflow, strict cleanroom protocols and continuously monitored environments ensure freshness and quality remain intact from arrival to dispatch. All our operations run on SAP systems and are supported by Organic, FFL, GMP, FSSC 22000, FSMA, ISO 14001, ISO 45001 and several other accreditations and certifications.
4. RIGOROUS QUALITY CONTROL
Science That Protects Nature’s Promise
Our three-stage quality control procedure safeguards product quality at every stage. Advanced instruments such as UPLC, LC-MS/MS, GC-MS/MS-HS, GC-MS-VS, GC-FID/ECD, HPLC, HPLC-PDA with PLD detector, ICP-MS, stability chambers and many more enable testing across 20,000+ parameters. Our 2,000 sq. m. facility is certified under ISO/IEC 17025:2017 and complies with AYUSH, FSSAI, APEDA, EIC, Tea Board, Spice Board, and GLP standards.
5. ECO-FRIENDLY PACKAGING
Packed with a Purpose
Our products are packaged in premium, recycled packaging, offering a healthier choice for consumers while significantly reducing environmental impact.

DESCRIPTION

Plant Profile
Capsicum annuum, commonly known as the red chili, is a versatile herbaceous shrub that typically grows between 0.3 and 0.5 meters in height. The plant is characterized by its glossy, green, lance-shaped leaves. It also have a solitary white flowers. However, it is most distinguished by its fleshy, hollow fruits. The transition from green to a vibrant, waxy red upon maturity. Its natural origin lies in the tropical areas of the Americas. It ranges from the southern United States through Mexico to northern South America. The species spread rapidly across the globe following 15th-century maritime trade routes. Today, it is a ubiquitous crop cultivated extensively throughout India.

Healthcare Perspective
In Ayurveda, Capsicum annuum (referred to in Sanskrit as Katuvira). It is categorized by its pungent taste (Katu rasa) and intense heating potency (Ushna virya). In Ayurveda, it is traditionally utilized with the intent to stimulate the digestive fire (Jatharagni). It is traditionally used for sluggish digestion, flatulence, and appetite. In the context of promoting the secretion of gastric juices according to traditional theory. Beyond internal use, it is a significant component in folk medicine. It is used for topical applications. Pastes or oils infused with red chili are traditionally applied to the skin. They belived that they address joint discomfort and muscle stiffness by acting as a counterirritant. In other traditional systems, it is used to clear respiratory congestion and support peripheral circulation. It is also used to help balance Kapha and Vata doshas. Caution is advised for individuals with high Pitta or inflammatory conditions. This is due to its potent thermogenic nature.

Phytochemical Composition
The chemical profile of Capsicum annuum includes several distinct groups of bioactive compounds. The most important group is the capsaicinoids. It belongs to the family of lipophilic alkaloids exclusive to the genus Capsicum. Among these, capsaicin and dihydrocapsaicin are the primary active constituents. Together, they account for approximately 90% of the fruit's total pungency. Other minor constituents like nordihydrocapsaicin and homocapsaicin contribute to the overall heat profile. Red chilies are more than just alkaloids. They are also rich in carotenoids. Notably, they contain unique red ketocarotenoids like capsanthin and capsorubin. They act as a powerful lipophilic antioxidants alongside beta-carotene, lutein, and zeaxanthin. The plant also contains a high concentration of ascorbic acid (vitamin C), phenolic acids (such as gallic and caffeic acids). Flavonoids are also present like quercetin and luteolin.

Precautions
Do not use if you have abdominal pain or diarrhea. Consult a healthcare professional before use if you are pregnant, nursing, or taking any medications. Discontinue use if diarrhea or loose stools occur. Do not exceed the recommended dose. Not intended for long-term use.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.*