Chilli Padi, a herbaceous plant of the Solanaceae family, is the fruit of the Solanaceae plant capsicum, native to South America. Chili Padi are rich in VC, carotene, protein, carbohydrates, minerals (calcium, phosphorus, iron, selenium, cobalt), pigments (cryptoxanthin, capsaicin, trace capsaicin), solanine, Fatty oils, resins, volatile oils and spicy components (capsaicin, dihydrocapsaicin, homocapsaicin, etc.). Chili peppers are pungent and hot in nature. It has the effect of warming the stomach and invigorating the stomach, killing insects, and curing stomach cold, poor food and drink, indigestion, rheumatism, low back pain, mumps, and multiple boils. Chili Padi is also a potential anti-cancer substance and antioxidant.
Plant’s characteristic: Chili Padi goes for light, but cannot accept strong light. The suitable temperature for growth is 15℃-34℃. When exposed to the sun, it needs to be properly shaded to avoid burns. Pay attention to water control during the seedling stage.