For harvesting, chili can be picked while still green or when fully ripe and dried on the plant. Normally, chili pods are

hand-picked when ripe and turn red. The peppers are then allowed to dry to shrink them. Most chili peppers with a strong spicy taste come from a mix of active alkaloids capsaicin, capsanthin and capsorubin, each with many small, white or cream colored seeds, round and flat. The chili seeds stick to the white chili gut in a central position.

Fresh, red or green chili peppers are all a rich source of vitamin-C. 100 g of fresh chili peppers provide about 143.7 mcg or about 240% of the RDA. Vitamin C is a water-soluble antioxidant. It is required for collagen synthesis in the body. Collagen is the main protein structure in the body needed to maintain the integrity of blood, skin, organ, and bone cells. The regular use of foods rich in vitamin C helps protect the body from scurvy; increase resistance to infectious agents (boost immunity) and purify harmful factors, causing inflammation from the body; Helps to remove harmful substances from the body.