Chili peppers

Chili Peppers are the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They 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.

History

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas.

Species and Cultivars

There are five domesticated species of chili peppers: Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens. Within these species, there are several cultivars and methods of preparation that can significantly alter the flavor and heat of the chili pepper.

Culinary Use

Chili peppers are used around the world to make a countless variety of sauces, known as hot sauce, chili sauce, or pepper sauce. In addition, they are key ingredients in a variety of cuisines, including Mexican, Indian, Korean, and Thai.

Health Effects

Capsaicin, the chemical in chili peppers that makes them hot, is used as an analgesic in topical ointments, nasal sprays, and dermal patches to relieve pain.

See Also

• Capsaicin
• Solanaceae
• Hot Sauce
• Mexican Cuisine
• Indian Cuisine
• Korean Cuisine
• Thai Cuisine

This article is a stub related to food. You can help WikiMD by expanding it!