Chilli

1. Description of leaves:The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chile peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup, Tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.

2. Scientific Name: Capsicum

3. Description of fruits: Christopher Columbus was one of the first Europeans to encounter chilies while in the Caribbean. He called them "peppers" because of their similarity in taste (though not in appearance) with the Old World peppers of the Piper genus.

4. Picture of plant

5. Chilli Photo:

6. Websites: http://www.eatmorechiles.com/about.html http://en.wikipedia.org/wiki/Chilli

7. Chilli Photo 2

8. history of chilli