Chili pepper

Chili Pepper

The chili pepper (also spelled chilli pepper in British English) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes.

History

Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine.

Species and cultivars

Cultivars grown in North America and Europe are believed to all derive from Capsicum annuum, and have white, yellow, red or purple to black fruits. In 2016, 34.5 million tonnes of green chili peppers and 3.9 million tonnes of dried chili peppers were produced worldwide.

Culinary use

Chili peppers are used worldwide in many different cuisines. They are commonly used in fresh or dried form. In dried form, they can be ground into a powder that can be used as a spice in cooking.

Heat

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. The quantity of capsaicin varies by variety, and on growing conditions.

Health effects

Chili peppers are rich in various vitamins and minerals. However, they are also a rich source of the chemical compound capsaicin, which is known to have many health benefits.

See also

• Capsicum
• Columbian Exchange
• Capsaicin

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  Madame Jeanette and other chillies
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  Seikei Zusetsu vol. 25, page 019 - 蕃椒 - Capsicum annuum L., 1804
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  Buds and flowers of chili plants
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  Red chili pepper plant in Shan Hills, Myanmar
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  Capsicum leaf deformed after aphids
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  Chillies drying in Kathmandu
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  Andhra Chillies
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  Red chili peppers in Mesilla, NM
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  Sundried chili