The Chili
Chili is a fruit and plant member of the genus Capsicum. The fruit can be classified as either vegetable or seasoning, depending on how it is used. As a spice, spicy chillies are very popular in Southeast Asia as a flavor booster. For Acehnese cuisine, chili is even considered a "staple food". Very difficult for Aceh cuisine made without chili.
Red chili (Capsicum annuum L.) is one type of vegetables that have high economic value. Chili contains a variety of compounds that are useful for human health. Chili contains antioxidants that serve to keep the body from free radical attack. The greatest content of this antioxidant is on green chili. Chili also contains Lasparaginase and Capsaicin which acts as an anticancer agent
Chili (Capsicum annum L) is one of the many vegetable commodities cultivated by farmers in Indonesia because it has a high selling price [2] and has several health benefits that one of them is a capsaicin substance that functions in controlling cancer. In addition, vitamin C content is high enough in chili to meet daily needs of everyone, but should be consumed sufficiently to avoid stomach pain.
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