Chillies

Chillies are the edible fruits of plants in the genus Capsicum, belonging to the nightshade family. They range from sweet bell peppers to hot varieties used to impart heat in cuisines worldwide. The characteristic heat comes from capsaicin, a chemical concentrated in the placental tissue of the fruit. Flavors vary with variety and ripeness, producing a wide spectrum from mild to very spicy.

Most cultivated chillies come from several species, notably Capsicum annuum, C. chinense, C. frutescens, C. baccatum, and C. pubescens. Within these groups are thousands of cultivars, such as jalapeño, cayenne, habanero, Thai chile, and rocoto. Heat is measured on the Scoville scale, though modern methods use chemical analysis to determine capsaicin content.

Chillies originated in the Americas, with domestication in Mexico and northern Central America. They spread worldwide after the Columbian exchange and are now grown in tropical, subtropical, and some temperate regions. Cultivation requires warm temperatures, long days of sun, well-drained soil, and consistent moisture. They can be grown as annuals in temperate zones and harvested fresh or dried for storage.

In cooking, chillies are used fresh, dried, or powdered to add heat and aroma. They contribute modest amounts of vitamins A and C and other phytochemicals; capsaicin has been studied for potential analgesic effects and metabolic influences. Handling hot varieties can irritate skin and mucous membranes, so gloves and thorough washing are advised. Fresh chillies keep best refrigerated; dried forms or powders should be stored in airtight containers away from light.