chilies

Chilies, or chili peppers, are fruits of plants in the genus Capsicum within the nightshade family. They are cultivated for their pungency and flavor and are used fresh, dried, or powdered in cuisines worldwide. The peppers range from sweet bell-type cultivars to hot varieties, and they contribute heat as capsaicinoids, primarily capsaicin.

Most cultivated species belong to Capsicum annuum, but notable hot varieties come from C. chinense, C. baccatum, and C. pubescens. The heat level is measured on the Scoville scale, from mild to extreme. Common examples include jalapeño and cayenne (annuum), habanero and Scotch bonnet (chinense), and rocoto (pubescens).

Cultivation requires warm temperatures, full sun, well-drained soil, and a long growing season; frost can damage or kill plants. Seeds germinate in warm soil; peppers are harvested green or ripe, often turning red, yellow, orange, or purple depending on cultivar. Dried chilies can be ground into powder or used whole to flavor dishes; sauces and pastes are common preparations.

Nutritionally, chilies are low in calories and rich in vitamins A and C, carotenoids, and capsaicin, a compound that gives heat and may have analgesic and metabolic effects. Some individuals experience irritation or digestive discomfort, and extremely hot varieties should be handled with caution; peppers can cause allergic reactions in rare cases.

Chilies have a long history in the Americas and were introduced to Europe, Africa, and Asia after the Columbian Exchange. Today they underpin regional cuisines worldwide, from Mexican and Indian to Thai and Hungarian dishes, and are valued for flavor, color, and heat.