Chili pepper
Chili pepper
Chili pepper (pronounced /ˈtʃɪli pɛpər/), also known as chile pepper, chilli pepper, or simply chilli, is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
Etymology
The term "chili" comes from the Nahuatl (Aztec Indian) word chīlli, denoting a larger Capsicum variety cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca.
Description
Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Varieties
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. There are a wide range of types, including Habanero, Jalapeno, Cayenne pepper, and Bell pepper.
Health Benefits
Capsaicin, the chemical in chili peppers that makes them hot, is used for a variety of health benefits. It can help reduce pain and inflammation, and it may also have anticancer properties.
Related Terms
External links
- Medical encyclopedia article on Chili pepper
- Wikipedia's article - Chili pepper
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