Chili peppers
Chili peppers
Chili peppers (pronounced /ˈtʃɪli/), also known as chiles, chillis, or hot peppers, are the fruits of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
Etymology
The term "chili" in Chili pepper comes from the Nahuatl language (a language spoken by the Aztecs), and means "red". The term "pepper" was given by Christopher Columbus upon discovering the plant in the Americas, as the spicy flavor reminded him of black pepper, a completely unrelated plant.
Description
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, known collectively as capsaicinoids.
Varieties
There are many varieties of chili peppers, including Jalapeno, Habanero, Cayenne pepper, Ghost pepper, and Carolina Reaper, among others. Each variety has a different level of heat, measured in Scoville scale units.
Health effects
Chili peppers are rich in various vitamins and minerals. They are also a good source of the antioxidant capsaicin, which is linked to various health benefits. However, they may cause a burning sensation and should be consumed with caution.
Culinary uses
Chili peppers are used in various cuisines around the world. They can be used fresh, dried, powdered, or in the form of a hot sauce. Some popular dishes that use chili peppers include salsa, Chili con carne, and Kimchi.
See also
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