Chilies Collection

Capsaicin molecule
Capsaicin, molecular model. This chemical gives chilies their heat and causes a burning sensation when ingested. It is a secondary metabolite of the chili plant (Capsicum sp)

Women in Chilies
Sikder Mesbahuddin Ahmed

Woman picking red chilies, Bogura, Bangladesh

Man carrying big wicker baskets for dried red chili peppers, near Kalaw, Kalaw Township, Taunggyi District, Shan State, Myanmar

Close-up of dried chili peppers on market, Lake Inle, Nyaungshwe Township, Taunggyi District, Shan State, Myanmar

Detail of red chili peppers, near Kalaw, Kalaw Township, Taunggyi District, Shan State, Myanmar

Top view of gooseberry, chili peppers and baby eggplant at local market, Lake Inle, Nyaungshwe Township, Taunggyi District, Shan State, Myanmar

DDE-90032201
Colorful chilies hang in a market in Florence, Tuscany, Italy. Date: 20/01/2009

Pepper
ENES TOP

Santa Fe, New Mexico. The Long, Dried, Group of Red Chili Peppers and a Terra Cotta wall

Food - Tempura Prawns and Ponzu Dip. Ingredients include prawns, tempura batter, lime juice, brown sugar, Asian fish sauce, soy sauce, red chilies and cilantro

Chillies In Local Market; Bandar Seri Begawan, Darassalam, Brunei

European freshwater crayfish in tomato sauce (Austropotamobius pallipes)

Hot chili peppers (Capsicum L)

Green chilies for sale, Fatehpur Sikri, Uttar Pradesh, India

Myanmar. Mt Popa. Red and green chiles

China, assorted fresh vegetables on display in a market stall

Chiles en nogada, two green chillis stuffed with ground meat and almonds, covered in walnut sauce and garnished with pomegranate kernels

Whole and chopped red chilies on a wooden chopping board with a sharp knife, side view

Asia, Turkey, Istanbul, Besktas Square Market, colourful array of fresh fruit and vegetables including red and green chillies, black grapes and walnuts, for sale

Sauerkraut ingredients C014 / 1151
Sauerkraut ingredients. Pot of sauerkraut (German pickled cabbage, left) and the ingredients used to make it. These include: cabbage, apple, chilies, juniper berries, peppercorns, and salt

USA, Oregon, Willamette Valley. Bowl of freshly picked habanero peppers

USA, Oregon, Willamette Valley. Display of freshly picked habanero peppers

South America, Peru, Ancash Region. During the chili harvest a gorgeous carpet of crimson and sangria stretches to the horizon, North Coast, Peru

Mexico, Guerrero, Ixtapa. Mexican Souvenir Toys

Asia, Nepal, Kathmandu. Red chilies dry on straw mats in a courtyard in Kathmandu, a World Heritage Site, Nepal

Blue door in Taos, New Mexico, United States of America, North America

All Professionally Made to Order for Quick Shipping

Captivating Chilies: Unleashing the Fiery Essence of Capsaicin In the vibrant lands of Bogura, Bangladesh, a woman delicately plucks ripe red chilies from their stems. With each careful selection, she unveils the secret behind their fiery allure - the capsaicin molecule. Near Kalaw Township, another scene unfolds as a man carries enormous wicker baskets brimming with dried red chili peppers. The weight he bears is nothing compared to the intense flavor and heat these spices possess. At Lake Inle's bustling market in Nyaungshwe Township, close-up shots reveal an array of dried chili peppers that mesmerize passersby. Their vivid hues and wrinkled texture hint at the potent punch they pack. Further exploration near Kalaw Township in Taunggyi District, Shan State reveals intricate details of these scarlet gems. Each pepper boasts its own unique shape and size, adding to their visual appeal. A top view at a local market in Lake Inle showcases not only gooseberries and baby eggplants but also an assortment of vibrant chili peppers. This colorful ensemble entices culinary adventurers seeking to add some spice into their lives. Amidst this captivating journey through chilies' world lies DDE-90032201 - a code that symbolizes more than just numbers; it represents the essence of passion ignited by these fiery ingredients. But beyond all else stands one constant image: women immersed in chilies. In Bogura, Bangladesh, we witness them repeatedly picking red chilies with unwavering determination. Their connection to this spice transcends boundaries as they contribute to its cultivation and preservation for generations to come. From farm fields to markets worldwide, chilies continue enchanting us with their piquant charm while leaving our taste buds tingling for more. These humble fruits have become an integral part of countless cuisines across cultures – igniting flavorsome experiences that leave us craving their fiery touch.