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Chili or chilli or chili are the fruits and plants belonging to the genus Capsicum. The fruit can be classified as a vegetable or spice, depending on how to use it. As a spice, spicy chillies are very popular in Southeast Asia as a flavor booster. For Padang cuisine, chilli is even considered the tenth "staple food" (instead of nine). Very difficult for Padang cuisine made without chili.

Big red chili (Capsicum annuum L.) is one type of vegetables that have high economic value. Chili contains a variety of compounds that are useful for human health. [1]. Sun et al. (2007) reported that chili contains antioxidants that serve to keep the body from free radical attack. The greatest content of this antioxidant is on green chili. Chili also contains Lasparaginase and Capsaicin which act as anticancer substances (Kilham 2006; Bano & Sivaramakrishnan 1980).
Chili (Capsicum annum L) is one of the most widely grown vegetable commodities in Indonesia because it has a high selling price [2] and has several health benefits, one of which is the capsaicin substance that functions in controlling cancer. In addition, vitamin C content is high enough in chili to meet daily needs of everyone, but should be consumed sufficiently to avoid stomach pain.
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