Benefits: Improves digestion and appetite, sweats out toxins, clears pores and refreshes the skin. Its anti-oxidants lower the risk of cancer. The pepper contains carbohydrate, protein, calcium, phosphorous, Vitamins A, B1, B2 and C and iron. Use: Fresh chilli peppers green and red can be sliced or pounded as seasoning for pad kaprao, tom yum and tom saeb. Parched fresh pepper is mixed with vinegar as a condiment for kuaytiew nuea (beef noodles in thick soup). Dried green and red chilli peppers are parched and ground into dried chilli, also used as a condiment. The dried ones can be fried to make curry, or eaten with kanom jeen and spicy salad.