Chilli

Chilli refers to the fruit of plants in the genus Capsicum, most commonly Capsicum annuum. They are cultivated for culinary use and vary widely in color, size, and heat. The heat comes from capsaicin, and the intensity is measured on the Scoville scale, ranging from mild varieties to very hot ones.

Chilli peppers include several species and many cultivars. Capsicum annuum varieties include jalapeño, serrano, and cayenne; C. chinense includes the habanero and Scotch bonnet; C. frutescens includes tabasco; C. baccatum includes aji peppers. Heat is concentrated in the placental tissue and seeds, though aroma compounds in the flesh also influence flavor.

Use and applications: chillies are eaten fresh in salads and salsas, or dried and ground into chili powder, flakes, or paste. They flavor sauces, soups, stews, and many regional dishes. Global cuisines rely on chillies to provide heat, aroma, and varying flavor notes—from fruity and smoky to earthy and tangy.

Cultivation and origin: chillies are native to the Americas and were domesticated in regions including Mexico and northern South America. After the Columbian Exchange, they spread worldwide and are now grown in warm climates globally. They prefer full sun, warm temperatures, and well-drained soil; frost sensitivity means they are typically grown as annuals in temperate regions.

Nutrition and safety: chillies are low in calories and provide vitamin C; capsaicin is a bioactive compound studied for pain relief and metabolic effects. Some individuals may experience irritation; seeds are not always eaten and can be omitted if heat is a concern.