chili

Chili, or chili pepper, refers to the fruit of plants in the genus Capsicum. The peppers range from mild to extremely hot and derive their heat from capsaicin, a chemical compound concentrated in the inner placental tissue. Capsicum plants belong to the nightshade family (Solanaceae) and are native to the Americas, with domestication occurring in multiple regions over millennia. Today they are cultivated worldwide in warm climates for fresh consumption and processed products.

Domesticated species include Capsicum annuum, C. chinense, C. baccatum, C. pubescens, and C. frutescens. Within these species, peppers vary in size, shape, and heat. Common cultivated varieties include jalapeño, serrano, cayenne, habanero, poblano, and bell peppers. Heat is measured on the Scoville scale, from none to several hundred thousand or more SHU, depending on the cultivar and growing conditions.

Culinary use: Chillies are used worldwide in fresh form, dried whole, ground into powder, or made into sauces and pastes. They add heat, aroma, and color and are central to cuisines such as Mexican, Indian, Thai, Korean, and Mediterranean. Dried chilies and chili powders can vary in flavor beyond heat, contributing fruitiness or smokiness.

Nutrition and safety: Fresh chilies are low in calories and rich in vitamin C and carotenoids; ripe red chilies provide additional compounds. Capsaicin is responsible for the sensation of heat and has been studied for potential physiological effects. Handling chilies can irritate skin and eyes; sanitization and careful cutting are advised.