Chili
Chili
Chili (pronounced: /ˈtʃɪli/), also known as chilli pepper or chile pepper, is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term chili in this context is the American English spelling, while chilli is the British English spelling.
Etymology
The term "chili" comes from the Nahuatl language (a language spoken by the Aztecs), and means "red". The word was adopted into English from Spanish in the late 17th century.
Related Terms
- Capsicum: The genus of flowering plants in the nightshade family Solanaceae, which the chili pepper belongs to.
- Scoville scale: A measurement of the pungency (spicy heat) of chili peppers, or other spicy foods.
- Nightshade: A common name for over 2,700 species of flowering plants, belonging to the family Solanaceae.
- Solanales: The order of flowering plants that the nightshade family belongs to.
Usage
Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substance that gives chili peppers their intensity when ingested or applied topically is capsaicin and related compounds, collectively called capsaicinoids.
Health Benefits
Chili peppers are rich in various vitamins and minerals. They are also a good source of various antioxidants. Capsaicin, the compound that makes chili peppers hot, has a variety of health benefits, including pain relief, reducing inflammation, and improving digestive health.
See Also
External links
- Medical encyclopedia article on Chili
- Wikipedia's article - Chili
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