Non-spicy Chilli Berry

Chilli Berry is a no spiciness variety of bird’s eye chilli. Its heat level is 0-100 SHU, which is similar to that of bell pepper. However, Chilli Berry still preserves the aroma and characteristics of bird’s eye chilli. The variety had undergone germplasm selection involving over 3,000 samples and had been developed until it consistently maintained non-pungency. Moreover, Chilli Berry exhibits a high amount of vitamin C that is almost equal to that of lime, allowing for large quantities of consumption. Chilli Berry not only meets the needs of those who do not eat spicy food or are allergic to capsaicin, but the variety can also be an ingredient for premium cuisine, such as fine dining. Fresh and dried Chilli Berries can also be used to garnish food or drinks. Growing this variety is simple, as it yields after 90-100 days of cultivation and requires the same planting environment as other chilli varieties. For more information, please contact Mr. Tassanai Chaipech, an agricultural research officer, at Tropical Vegetable Research Center (TVRC), Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Tel. 0-3428-1509.

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