Chili

The pili-pili pepper from Madagascar is from the family Solanaceae, its scientific name is “Capsicum frutescens”.
Pili-pili is a small pepper, elongated and very hot, hotter than the Cayenne pepper.
On table, it has a very appetizing role, in accompaniment of the meal; pasted, pounded or prepared. But his consumption is always with moderation.
In the kitchen, pili-pili is used to enhance sauces, soups and grills. This chilli goes well with almost any dish. It also scents oils, pies, vegetable fillings. It is often mixed with meat, poultry, fish and eggs.
You must be careful when handling it so that the pepper does not have contact with the eyes. It is therefore advisable to rinse hands after each use.

In medicine, pili-pili is excellent for anti-rheumatic and anti-asthma treatment, sciatica and pulmonary infections.
Pili-pili from Madagascar is rich in vitamin A, C, E, trace elements (iron, manganese, copper), folic acid and potassium.
The chemical constitutive element of the pili-pili pepper is CAPSAICINE. It is an antioxidant which is necessary for the prevention of cancers, cardiovascular diseases and Alzheimer’s disease. A small dose of capsaicin is enough to turn bad fats into good fats.