Chilli Pepper

Also known asChili · Chilli · Chile · Cili · Capsicum annuum · 辣椒

Name: Chilli pepper, also called chili or chile (Capsicum spp., chiefly Capsicum annuum, C. frutescens, C. chinense and C. baccatum) — the hot, pungent peppers that range from mild to extremely fiery. Jalapeño, habanero, serrano and poblano peppers have their own pages.

Description

Chillies were domesticated in Central and South America at least 6,000 to 7,000 years ago, and are among the oldest cultivated crops of the Americas. After Columbus, they spread rapidly to Europe, Africa and Asia, where they were adopted so enthusiastically that many people think of chillies as native to Indian, Thai and Sichuan cooking.

The heat comes from capsaicin, which is concentrated in the white pith and seeds. It is measured in Scoville heat units, from zero for bell peppers to over a million for some of the hottest varieties. Capsaicin triggers the pain receptors in the mouth, which is why chillies feel hot, and eating them releases endorphins, which is part of their appeal.

Main nutrition value

Chillies are rich in vitamin C, and provide vitamin A, vitamin B6 and capsaicin, which is studied for effects on metabolism and pain, though they are usually eaten in small amounts.

How best to be consumed

Chillies are used fresh, dried, ground, pickled and cooked, to add heat and flavour.

1. Remove the seeds and white pith to reduce heat, and slice finely for stir-fries, salsas and curries.
2. Toast dried chillies lightly, soak, and blend into sauces, as in Mexican cooking.
3. Grind dried chillies into chilli powder or flakes, or ferment into hot sauce.
4. Balance heat with dairy, such as yoghurt or milk, rather than water, which spreads capsaicin.
5. Start with small amounts, since heat varies widely between varieties.

Overconsumption could cause…

Chillies are safe in food amounts for most people, and the main issue is heat.

1. Burning in the mouth, stomach upset or heartburn, particularly in people with reflux, gastritis or IBS.
2. Burns on the skin and eyes from handling cut chillies, so wear gloves and wash hands well afterwards.
3. Severe pain and vomiting from extremely hot chillies, such as ghost peppers, particularly in eating challenges.
4. Pepper spray-like irritation when cooking with very hot chillies without ventilation.

GroupsFruit VegetablesNightshade family (Solanaceae)Low fatLow sodiumRich in vitamin CFresh

Related foodsOrange PepperRed PepperYellow PepperSerrano PepperPoblanoCherry Tomato

Wikipedia — Chili pepper, used for origin, naming and history: https://en.wikipedia.org/wiki/Chili_pepper