Red peppers are also known as red bell pepper, laal mirch or red chilli. They are more common as a staple in the vegetable produce section.
Red Chillies/peppers were first discovered about 7,500 years ago in Central Mexico. After the Spanish exploration in the 1400s it’s cultivated area started to spread and now they are grown globally as they remain popular for the way their taste livens up many dishes.
Pakistan continues to remain among the top five producers in the world. Sindh is the largest producer of red chillies contributing to the country’s produce by 85%. The varieties grown in Pakistan are of high quality. Furthermore they are clearly superior to other varieties grown in the region. The top importers of Pakistan’s red chillies are the USA, UK, Germany and Malaysia. Netherland, Japan and some Countries from the Middle East are also among the importers of Pakistan’s red chilli..
They’re also an excellent source of Vitamins A and C. Each half cup of it in raw (sabut) form provides you with 47 percent of your daily recommended intake of Vitamin A. It also gives you 159 percent of your Vitamin C. The Vitamin A in red peppers improves our overall vision and eye health. It is also helpful in supporting skin cells, healing wounds, and boosting white blood cell growth. The Vitamin C found in it is a powerful antioxidant that fights cell damage. Additionally it boosts immune system response to microbes, and has an anti-inflammatory effect. However, roasting them reduces their Vitamin C content by up to 25 percent. They are also present in form of flakes and powder.
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