FARM 2 YOU MATHANIA RED Chilli (LAL MIRCH SABUT) STEMLESS 5000 GM image-1
FARM 2 YOU MATHANIA RED Chilli (LAL MIRCH SABUT) STEMLESS 5000 GM image-2
FARM 2 YOU MATHANIA RED Chilli (LAL MIRCH SABUT) STEMLESS 5000 GM image-1
FARM 2 YOU MATHANIA RED Chilli (LAL MIRCH SABUT) STEMLESS 5000 GM image-2
FARM 2 YOU

FARM 2 YOU MATHANIA RED Chilli (LAL MIRCH SABUT) STEMLESS 5000 GM

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Description
  • FARM 2 YOU-BETTER PRODUCT FOR BETTER LIFE.
  • products are procured directly from growers and are processed and packed in our hygienic processing plant to retain their natural freshness, aroma and the original nutrients.
  • Chilli contains up to seven times the vitamin C level of an orange and has a range of health benefits, including fighting sinus congestion, aiding digestion and helping to relieve migraines and muscle, joint and nerve pain. It\'s also a good source of vitamins A and E, beta-carotene, folic acid and potassium
  • Chilli is considered as one of the best spices used in Kitchen. Chillies are used in cooking, pickles and chutney. Red chillies are used as dried as well as powder both in vegetarian and non-vegetarian cooking. Due to its universal use, it is known as the Queen of Spices.
  • Often overlooked as circulation boosters, chillies can have a dramatic impact on your health by helping to boost circulation and also act as a thinner to help protect against strokes. Eating food with chillies every day is all you need to do to enjoy the multiple and important health benefits they have to offer.


Chilli contains up to seven times the vitamin C level of an orange and has a range of health benefits, including fighting sinus congestion, aiding digestion and helping to relieve migraines and muscle, joint and nerve pain. It\'s also a good source of vitamins A and E, beta-carotene, folic acid and potassium.Eating chillies can have a very positive impact on people that are overweight or suffer from diabetes, say a team of researchers at The University of Tasmania, whose research was published published in the American Journal of Clinical Nutrition, in July 2006

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