chillie pepper
Chilli peppers are rich in vitamin C, antioxidants including capsaicin, and various polyphenols; capsaicin has been studied for potential anti-inflammatory and metabolic effects. A single pepper is low in calories (approximately 18 calories per 45g) while providing meaningful amounts of vitamins A, K, and folate.
About
Chilli peppers are the fruits of Capsicum species, herbaceous plants native to the Americas and now cultivated worldwide. These are primarily Capsicum annuum (most common), Capsicum chinense, Capsicum baccatum, Capsicum pubescens, and Capsicum frutescens varieties. Chilli peppers range in color from green to red, orange, yellow, and brown, depending on variety and ripeness, with elongated or conical shapes typically 1–4 inches long. The heat intensity varies dramatically across cultivars, measured in Scoville Heat Units (SHU), from mild bell peppers (0 SHU) to extremely hot habaneros (100,000–350,000 SHU), Thai chilies (50,000–100,000 SHU), and ghost peppers (over 1,000,000 SHU). The pungent heat comes from capsaicin, an alkaloid concentrated in the white membrane and seeds. Flavor profiles range from fruity and floral to smoky and earthy, often with fruity undertones beneath the heat.
Culinary Uses
Chilli peppers are fundamental to cuisines worldwide, particularly in Mexican, Thai, Indian, Chinese, Korean, and Caribbean cooking. They are used fresh, dried, smoked, powdered, or fermented to create salsas, curry pastes, hot sauces, spice blends, and marinades. Fresh chilies are added to soups, stews, stir-fries, and salsas; dried varieties (such as guajillo, ancho, or Thai chilis) are rehydrated and ground into pastes or incorporated into moles and rubs. Chilli powder and dried flakes season everything from tagines to kimchi. The heat level selected depends on regional preference and specific dish requirements; milder varieties complement delicate proteins and vegetables, while hotter chilies dominate bold, robust dishes.