chiles

Chiles are fruits of plants in the genus Capsicum, in the nightshade family (Solanaceae). They are cultivated for their pungent or sweet fruits, which vary in size, shape, color, and heat. The term chile derives from the Nahuatl chīlli and entered English via Spanish; in English writing they are often called chiles or peppers.

Most cultivated peppers belong to Capsicum annuum; other important species include C. chinense (habaneros and Scotch bonnets), C. frutescens (tabasco), and C. baccatum (aji amarillo). Varieties range from sweet bell peppers to hot chilies such as jalapeño, serrano, cayenne, and Thai chiles. Heat is produced by capsaicin and measured on the Scoville scale.

Chiles originated in the Americas and were widely adopted worldwide after European contact. They are now grown in warm regions where frost is absent. They are typically annuals that require a long, warm growing season, started from seed or transplants, and harvested when colors reach maturity. Dried chiles and powders such as ancho, guajillo, chipotle and paprika are common storage forms.

In cooking, chiles provide flavor, aroma, and varying levels of heat across cuisines, including Mexican, Indian, Thai, and Mediterranean dishes. They can be used fresh, dried, pickled, or ground into pastes and sauces.

Nutritionally, chiles are low in calories and rich in vitamins A and C and phytochemicals such as capsaicin, which has been studied for analgesic and metabolic effects. Results vary and can irritate sensitive individuals.

Global production is led by several countries in the Americas and Asia, with Mexico, China, India, and the United States among major producers and consumers.