Chili is a fruit and plant member of the genus Capsicum. The fruit can be classified as vegetables and herbs. As a spice, spicy chilli is very popular in Southeast Asia as a food flavor enhancer. Chili contains a variety of compounds that are useful for human health. Chili contains antioxidants that function to protect the body from free radical attacks. The biggest content of this antioxidant is in green chili.
Chili (Capsicum annum L) is one of the vegetable commodities that are widely cultivated by farmers in Indonesia because it has a very high market volume and has several health benefits, one of which is capsaicin which functions in controlling cancer. In addition, the high content of vitamin C in chili can meet the daily needs of everyone, but it must be consumed sufficiently to avoid stomach pain.