Dry chilly is extensively used as a spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces such as pepper sauce and Tabasco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colourless pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this is a ‘natural plant colour’. As a medicine, it is used as a counter-irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of a certain types of cancers. Oleoresin capsicum is used in pain balms and vapor rubs. Dehydrated green chilly is a good source of Vitamin C.