Chili pepper

Varieties of peppers belonging to several species of Capsicum genus

"Red Chillies" redirects here. For the film, see Red Chillies (film). "Hot pepper" redirects here. For other uses, see Hot pepper (disambiguation). For the dish often called simply "chili", see Chili con carne. For the band, see Red Hot Chili Peppers.

Young chili plants

Chili peppers, also spelled chile or chilli[1] (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.[2] Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.[3]

Chili peppers are believed to have originated in Central or South America[4][5][6] and were first cultivated in Mexico.[7] European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of multiple varieties across the world for food and traditional medicine. Five Capsicum species have been widely cultivated: annuum, baccatum, chinense, frutescens, and pubescens.

In 2019, the world's production of raw green chili peppers amounted to 38 million tons, with China producing half.[8]

## History

[edit]

### Origins

[edit]

Capsicum plants originated in modern-day Peru and Bolivia, and have been a part of human diets since about 7,500 BC.[5][9] They are one of the oldest cultivated crops in the Americas.[9] Origins of cultivating chili peppers have been traced to east-central Mexico some 6,000 years ago,[7][10] although, according to researchers at the University of California Berkeley in 2014, chili plants were first cultivated independently across different locations in the Americas including highland Peru and Bolivia, central Mexico, and the Amazon.[6] They were one of the first self-pollinating crops cultivated in Mexico, Central America,[11] and parts of South America.[9]

Peru has the highest variety of cultivated Capsicum diversity because it is a center of diversification where varieties of all five domesticates were introduced, grown, and consumed in pre-Columbian times.[12] The largest diversity of wild Capsicum peppers is consumed in Bolivia. Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C. eshbaughii, and C. caballeroi landraces; and arivivis with small elongated fruits including C. baccatum var. baccatum and C. chacoense varieties.[12]

### Distribution to Europe

[edit]

When Christopher Columbus and his crew reached the Caribbean, they were the first Europeans to encounter Capsicum. They called the fruits "peppers" because, like black pepper (Piper nigrum), which had long been known in Europe, they have a spicy, hot taste unlike other foods.[13][14] Chilies were first brought back to Europe by the Spanish, who financed Columbus's voyages, appearing in Spanish records by 1493. Unlike true pepper vines (of genus Piper), which grow naturally only in the tropics, chilies could be grown in temperate climates. By the mid-1500s, they had become a common garden plant in Spain and were incorporated into numerous dishes. By 1526, they also appeared in Italy, in 1543 in Germany, and by 1569 in the Balkans, where they came to be processed into paprika.[15][16]

### Distribution to the rest of the world

[edit]

Chili pepper plant in Ghana

The rapid introduction of chilis to Africa and Asia was likely through the Portuguese and Spanish traders in the 16th century, though the details are unrecorded. The Portuguese introduced it first to Africa and Arabia, and then to their colonies and trading posts in Asia, including Goa, Sri Lanka, and Malacca. From there, it spread to neighboring regions in South Asia and western Southeast Asia via local trade and natural dispersal. At around the same time, the Spanish also introduced chilis to the Philippines, where it spread to Melanesia, Micronesia, and other Pacific Islands via their monopoly of the Manila galleons. Their spread to East Asia in the late 16th century is less clear, but was likely also through local trade or through Portuguese and Spanish trading ports in Canton, China, and Nagasaki, Japan.[17][15][18][16][19][20] The earliest known mention of the chili pepper in Chinese writing dates to 1591, though the pepper is thought to have entered the country in the 1570s.[21]

## Production

[edit]

This section is missing information about FAO data "Chillies and peppers, dry (Capsicum spp., Pimenta spp.), raw". Please expand the section to include this information. Further details may exist on the talk page. (October 2023)

|

Production of chillies and peppers, green – 2020  Region  | (Millions of
tons)

|

China | 16.7
Mexico | 2.8
Indonesia | 2.8
Turkey | 2.6
Spain | 1.5
World  | 36.1
Source: FAOSTAT of the United Nations[22]

In 2020, 36 million tonnes of green chilies and peppers (counted as any Capsicum or Pimenta fruits) were produced worldwide, with China producing 46% of the total.[22]

## Species and cultivars

[edit]

See also: List of Capsicum cultivars

Cayenne peppers, a cultivar of Capsicum annuum, one of the most diverse and commonly grown chili species Tabasco peppers, like other Capsicum frutescens cultivars, characteristically bear fruits pointing upwards Capsicum chinense, like Habanero peppers, include the hottest chili cultivars

There are five domesticated species of chili peppers:

1. Capsicum annuum includes many common varieties such as bell peppers, wax, cayenne, jalapeños, Thai peppers, chiltepin, and all forms of New Mexico chile.
2. Capsicum frutescens includes tabasco, malagueta, labuyo, piri piri, and kambuzi.
3. Capsicum chinense includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet.
4. Capsicum pubescens includes the South American rocoto peppers.
5. Capsicum baccatum includes the South American aji peppers.[23]

Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum. Unripe peppers are green (although peppers that do not turn red on ripening have been bred). In the same species are the jalapeño, the poblano (which, when dried, is referred to as ancho), New Mexico, serrano, and other cultivars.[citation needed]

Peppers are commonly broken down into two groupings: bell peppers (UK: sweet peppers) and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or a cross between them.[citation needed]

## Intensity

[edit]

See also: Hottest chili pepper

The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.[24][25] The quantity of capsaicin varies by variety, and depends on growing conditions. Water-stressed peppers usually produce stronger pods. When a habanero plant is stressed, by absorbing low water for example, the concentration of capsaicin increases in some parts of the fruit.[26]

When peppers are consumed by mammals such as humans, capsaicin binds with pain receptors in the mouth and throat, potentially evoking pain via spinal relays to the brainstem and thalamus where heat and discomfort are perceived.[27] However, birds are unable to perceive the hotness and so they can eat some of the hottest peppers. The intensity of the "heat" of chili peppers is commonly reported in Scoville heat units (SHU), invented by American pharmacist Wilbur Scoville in 1912. Historically, it was a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety, and therefore the higher the rating.[28] The modern method is a quantitative analysis of SHU using high-performance liquid chromatography (HPLC) to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.

Capsaicin is produced by the plant as a defense against mammalian predators and microbes, in particular a fusarium fungus carried by hemipteran insects that attack certain species of chili peppers, according to one study.[29] Peppers increased the quantity of capsaicin in proportion to the damage caused by fungal predation on the plant's seeds.[29]

### Common peppers

[edit]

A wide range of intensity is found in commonly used peppers:

Bell pepper | 0 SHU

|

Fresno, jalapeño | 3,500–10,000 SHU
Cayenne | 30,000–50,000 SHU
Piri piri, bird's eye | 50,000–100,000 SHU
Habanero, Scotch bonnet | 100,000–350,000 SHU[30]

### Notable hot chili peppers

[edit]

Red Bhut Jolokia and green bird's eye chilies Green chili

The top 8 world's hottest chili peppers (by country) are:

Country  | Type  | Hotness

|
|

United States | Pepper X | 2.69M SHU[31]
Wales | Dragon's Breath | 2.48M SHU*[32]
United States | Carolina Reaper | 2.2M SHU[33]
Trinidad and Tobago | Trinidad moruga scorpion | 2.0M SHU*[34]
India | Ghost pepper (Bhut jolokia) | 1.58M SHU[35]
Trinidad and Tobago | Trinidad Scorpion Butch T | 1.46M SHU[36]
England | Naga Viper | 1.38M SHU[37]
England | Infinity chili | 1.07M SHU[38]

NOTE: SHU claims marked with an asterisk (*) have not been confirmed by Guinness World Records.[39]

## Uses

[edit]

### Culinary

[edit]

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Find sources: "Chili pepper" – news · newspapers · books · scholar · JSTOR (April 2020) (Learn how and when to remove this message)

|

Smoke-dried chipotle

Due to their unique pungency, chili peppers constitute a crucial part of many cuisines around the world, particularly in Chinese (especially in Sichuanese food), Mexican, Thai, Indian, New Mexican cuisine and many other South American, Caribbean and East Asian cuisines. In 21st-century Asian cuisine, chili peppers are commonly used across many regions.[40][41]

Chili pepper pods are botanically berries. When used fresh, they are most often prepared and eaten like a vegetable. Whole pods can be dried and then crushed or ground into chili powder that is used as a spice or seasoning. Chilies can be dried to prolong their shelf life. Chili peppers can also be preserved by brining, immersing the pods in oil, or by pickling.

Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.

Filipino tinola chicken soup with labuyo chili leaves

The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chili peppers do not.[citation needed] The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup tinola.[42] In Korean cuisine, the leaves may be used in kimchi.[43] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.

Many Mexican dishes, including variations on chiles rellenos, use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño. In the northern Mexican states of Sinaloa and Sonora, chiltepin peppers (a wild pepper) are used in cheeses and soups to add spiciness to dishes. In southern Mexico, mole sauce is made with dried chiles, such as ancho and chipotle peppers. Chiles are used in salsas. Mexican households usually grow chile plants to use in cooking.

The Aleppo chili pepper is grown in Syria and Turkey, these peppers are ripened to a burgundy color and then semidried, deseeded, and smashed to a paste, sometimes they are roasted before being soaked to give them a rich flavour.[44][45][46]

Chilies at a market in India

In India, most households always keep a stock of fresh hot green chilies at hand, and use them to flavor most curries and dry dishes.

Chili is a staple fruit in Bhutan. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). The ema datshi recipe is entirely made of chili mixed with local cheese.

Chilies are present in many cuisines. Some notable chili dishes include arrabbiata sauce, paprikash, chiles en nogada, jerk chicken, mole poblano, nam phrik, 'nduja, sambal, and som tam.

Fresh or dried chilies are often used to make hot sauce, a liquid condiment—usually bottled when commercially available—that adds spice to other dishes. Hot sauces are found in many cuisines including harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand. Dried chilies are also used to infuse cooking oil.

### Ornamental plants

[edit]

The contrast in color and appearance makes chili plants interesting to some as a purely decorative garden plant.

* Black pearl pepper: small cherry-shaped fruits and dark brown to black leaves Black pearl pepper
* Black Hungarian pepper: green foliage, highlighted by purple veins and purple flowers, jalapeño-shaped fruits[47]
* Bishop's crown pepper, Christmas bell pepper: named for its distinct three-sided shape resembling a red bishop's crown or a red Christmas bell[48]

### Psychology

[edit]

Psychologist Paul Rozin suggests that eating chilies is an example of a "constrained risk" like riding a roller coaster, in which extreme sensations like pain and fear can be enjoyed because individuals know that these sensations are not actually harmful. This method lets people experience extreme feelings without any significant risk of bodily harm.[49]

### Topical use and health research

[edit]

Capsaicin, the pungent chemical in chili peppers, is used as an analgesic in topical ointments, nasal sprays, and dermal patches to relieve pain.[50] A 2022 review of preliminary research indicated that regular consumption of chili peppers was associated with weak evidence for a lower risk of death from cardiovascular diseases and cancer.[51]

### Chemical irritants

[edit]

Main article: Pepper spray

Capsaicin extracted from chilies is used in pepper sprays and some tear gas formulations as a chemical irritant, for use as less-lethal weapons for control of unruly individuals or crowds.[52] Such products have considerable potential for misuse, and may cause injury or death.[52]

### Crop defense

[edit]

Conflicts between farmers and elephants have long been widespread in African and Asian countries, where elephants nightly destroy crops, raid grain houses, and sometimes kill people. Farmers have found the use of chilies effective in crop defense against elephants. Elephants do not like capsaicin. Because the elephants have a large and sensitive olfactory and nasal system, the smell of the chili causes them discomfort and deters them from feeding on the crops. By planting a few rows of the fruit around valuable crops, farmers create a buffer zone through which the elephants are reluctant to pass. Chili dung bombs are also used for this purpose. They are bricks made of mixing dung and chili, and are burned, creating a noxious smoke that keeps hungry elephants out of farmers' fields. This can lessen dangerous physical confrontation between people and elephants.[53]

### Food defense

[edit]

Birds do not have the same sensitivity to capsaicin, because it targets a specific pain receptor in mammals. Chili peppers are eaten by birds living in the chili peppers' natural range, possibly contributing to seed dispersal and evolution of the protective capsaicin in chili peppers, as a bird in flight can spread the seeds further away from the parent plant after they pass through its digestive system than any land or tree dwelling mammal could do so under the same circumstances, thus reducing competition for resources.[54]

## Nutritional value

[edit]

Peppers, hot chili, red, rawNutritional value per 100 g (3.5 oz)

Energy| 166 kJ (40 kcal)

Carbohydrates

8.8 g

Sugars| 5.3 g
Dietary fiber| 1.5 g

Fat

0.4 g

Protein

1.9 g

Vitamins and minerals

Vitamins| Quantity

%DV†

Vitamin A equiv.

beta-Carotene

48 μg

534 μg

Vitamin B6|

30%

0.51 mg
Vitamin C|

160%

144 mg
Minerals| Quantity

%DV†

Iron|

1 mg
Magnesium|

23 mg
Potassium|

11%

322 mg
Other constituents| Quantity
Water| 88 g
Capsaicin| 0.01g – 6 g

* * *

Link to USDA Database entry

†Percentages estimated using US recommendations for adults,[55] except for potassium, which is estimated based on expert recommendation from the National Academies.[56]

Red hot chili peppers are 88% water, 9% carbohydrates, 2% protein, and 0.4% fat (table). In a 100 gram reference amount, chili peppers supply 40 calories, and are a rich source of vitamin C and vitamin B6 (table).

## Spelling and usage

[edit]

The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries.

* Chili is widely used in English of the United States[57] and optionally in Canada.[58] However, it is also commonly used as a short name for chili con carne (literally "chili with meat"),[57] most versions of which are seasoned with chili powder, which in turn can refer to pure dried, ground chili peppers, or to a mixture containing other spices.
* Chile is the most common Spanish spelling in Mexico and several other Latin American countries,[59] as well as some parts of the United States[60] which refers specifically to this plant and its fruit. In the Southwest United States (particularly New Mexico), chile also denotes a thick, spicy, un-vinegared sauce made from this fruit, available in red and green varieties, and served over the local food, while chili denotes the meat dish. The plural is chile or chiles.
* Chilli was the original Romanization of the Náhuatl language word for the fruit (chilli)[61] and is the preferred British spelling according to the Oxford English Dictionary, although it also lists chile and chili as variants.[61] Chilli (and its plural chillies) is the most common spelling in India,[62] Sri Lanka,[63] Australia, Malaysia, New Zealand, Pakistan, Singapore, South Africa, and variably in Canada.

The name of the plant is unrelated to that of Chile,[61] the country, which has an uncertain etymology perhaps relating to local place names. Certain Spanish-speaking countries in South America and the Caribbean, including Chile, Colombia, Ecuador, Panama, Peru, Dominican Republic, Venezuela and Puerto Rico, call the peppers ají, a word of Taíno origin.

Though pepper originally referred to the genus Piper, not Capsicum, the latter usage is included in English dictionaries, including the Oxford English Dictionary[64] and Merriam-Webster.[65] The word pepper is also commonly used in the botanical and culinary fields in the names of different types of pungent plants and their fruits.[64]

## Safety

[edit]

The volatile oil in spicy peppers may cause skin irritation, requiring hand washing and care when touching the eyes or any sensitive body parts.[66] Consuming hot peppers may cause stomach pain, hyperventilation, sweating, vomiting, and symptoms possibly requiring hospitalization.[citation needed]

## Gallery

[edit]

* Illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)

* The habanero pepper

* Buds and flowers

* Immature chilies in the field

* Ripe chilies in the field, Myanmar

* The Black Pearl cultivar

* Cubanelle peppers

* Ripe chili pepper with seeds

* Scotch bonnet chili peppers in a Caribbean market

* Chili peppers drying in Kathmandu, Nepal

* Removing seeds and pith from dried chilies in San Pedro Atocpan, Mexico

* Dried chili pepper flakes and fresh chilies

* Chili pepper dip in a traditional restaurant in Amman, Jordan

* Dried Thai bird's eye chilies

* Green chilies

* Guntur chilli drying in the sun, Andhra Pradesh, India

* Sundried chili at Imogiri, Yogyakarta, Indonesia

* New Mexico chiles dried on the plant in Mesilla, New Mexico

* Chili pepper wine from Virginia

* Ristras of chili peppers drying in Arizona

* White flower of chili paper at night

* Choricero peppers

* Pickled chili in India

* Peperoncino chili in Tropea, Italy, with a sign saying il viagra calabrese ("the Calabrian viagra")

* Chili peppers cultivated in Myanmar

* Dried chili pepper flakes, Myanmar

* Green Chillies from North India. They are used as spice in many Indian dishes.

* Cheongyang chili pepper from Cheongyang County, South Chungcheong Province, South Korea

* Chili pepper in Ghana

* Green chili

## See also

[edit]

* Food portal

* Peperoncino – Italian name for hot chili pepper
* Chili grenade – a type of weapon made with chili peppers
* Food and drink prohibitions – which in some cultures includes chili peppers
* Hatch, New Mexico – known as the "Chile Capital of the World"
* History of chocolate – which the Maya drank with ground chili peppers
* International Connoisseurs of Green and Red Chile – organization for the promotion of chili peppers
* Peppersoup
* Ristra – an arrangement of dried chili pepper pods
* Salsa (sauce)
* Sweet chili sauce – a condiment for adding a sweet, mild heat taste to food

## References

[edit]

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43. ^ "Vitamin Rich Chili pepper Leaf Kimchi". Ssoft International Corporation. Archived from the original on 14 November 2009.
44. ^ Basan, Ghillie (2006). Middle Eastern Kitchen. Hippocrene Books. ISBN 978-0-7818-1190-3.
45. ^ Dietz, S. Theresa (11 October 2022). The Complete Language of Food: A Definitive and Illustrated History. Wellfleet Press. ISBN 978-1-57715-259-0.
46. ^ Bosland, Paul W.; Hamilton, Wendy V. (15 March 2023). The Official Cookbook of the Chile Pepper Institute. University of New Mexico Press. ISBN 978-0-8263-6456-2.
47. ^ "Chilies as Ornamental Plants". Seedsbydesign. Archived from the original on 15 May 2013.
48. ^ "Bishop's crown pepper, image". CayenneDiane.com.
49. ^ Rozin P, Schiller D (1980). "The Nature and Acquisition of a Preference for Chili Pepper by Humans". Motivation and Emotion. 4 (1): 77–101. doi:10.1007/BF00995932. S2CID 143848453.
50. ^ Fattori V, Hohmann MS, Rossaneis AC, Pinho-Ribeiro FA, Verri WA (June 2016). "Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses". Molecules. 21 (7): 844. doi:10.3390/molecules21070844. PMC 6273101. PMID 27367653.
51. ^ Kaur M, Verma BR, Zhou L, Lak HM, Kaur S, Sammour YM, et al. (March 2022). "Association of pepper intake with all-cause and specific cause mortality - A systematic review and meta-analysis". American Journal of Preventive Cardiology. 9: 100301. doi:10.1016/j.ajpc.2021.100301. PMC 8688560. PMID 34977833.
52. ^ a b Haar RJ, Iacopino V, Ranadive N, Weiser SD, Dandu M (October 2017). "Health impacts of chemical irritants used for crowd control: a systematic review of the injuries and deaths caused by tear gas and pepper spray". BMC Public Health. 17 (1): 831. doi:10.1186/s12889-017-4814-6. PMC 5649076. PMID 29052530.
53. ^ Mott M. "Elephant Crop Raids Foiled by Chili Peppers, Africa Project Finds". National Geographic. Archived from the original on 29 October 2013. Retrieved 23 October 2013.
54. ^ Tewksbury JJ, Nabhan GP (July 2001). "Seed dispersal. Directed deterrence by capsaicin in chilies". Nature. 412 (6845): 403–404. doi:10.1038/35086653. PMID 11473305. S2CID 4389051.
55. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
56. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
57. ^ a b "Chili". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 21 July 2021.; other spellings are listed as variants, with "chilli" described as "chiefly British"
58. ^ The Canadian Oxford Dictionary lists chili as the main entry, and labels chile as a variant, and chilli as a British variant.
59. ^ Heiser C (August 1990). Seed To Civilization: The Story of Food. Cambridge: Harvard University Press. ISBN 978-0-674-79681-2.
60. ^ "chile". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 21 July 2021.
61. ^ a b c "Chilli, chilly". OED. Vol. 2 C (1 Corrected re-issue ed.). Oxford, UK. 1933. p. 346. Retrieved 19 July 2021.`{{cite encyclopedia}}`: CS1 maint: location missing publisher (link)
62. ^ Usage example: "Fall in exports crushes chilli prices in Guntur". Thehindubusinessline.com. Retrieved 21 April 2012.
63. ^ Usage example: "Chilli, Capsicum and Pepper are spicy plants grown for the pod. Green chilli is a culinary requirement in any Sri Lankan household". The Sunday Times. Retrieved 21 April 2012.
64. ^ a b "Pepper". OED. Vol. 7 N–Poy (1 Corrected re-issue ed.). Oxford, UK. 1913. p. 663. Retrieved 19 July 2021.`{{cite encyclopedia}}`: CS1 maint: location missing publisher (link) (sense 2b of pepper)
65. ^ "pepper". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 21 July 2021.
66. ^ Andrea Beck (8 May 2019). "How to Handle Hot Peppers and Chiles Safely". Better Homes and Gardens. Retrieved 23 July 2022.

## Bibliography

[edit]

* Brian R. Dott (2020). The Chile Pepper in China. Columbia University Press. ISBN 9780231551304.a

## Further reading

[edit]

* Kottasová I, Hunt K (4 October 2021). "How chili peppers helped Nobel Prize winners understand how we feel heat". CNN.
* Murez C (9 November 2020). "Hot Discovery: Chili Peppers Might Extend Your Life". U.S. News & World Report. Retrieved 4 October 2021.
* "Researchers develop portable device to quantify capsaicin content in chili peppers". News Medical Life Sciences. 22 October 2020. Retrieved 4 October 2021.

## External links

[edit]

Look up chili in Wiktionary, the free dictionary.

Wikibooks Cookbook has a recipe/module on

* Chilli Pepper

Wikimedia Commons has media related to Capsicum.

* Plant Cultures: Chilli pepper botany, history and uses
* The Chile Pepper Institute of New Mexico State University
* Capsicums: Innovative Uses of an Ancient Crop
* Chilli: La especia del Nuevo Mundo (Article from Germán Octavio López Riquelme about biology, nutrition, culture and medical topics. In Spanish)
* The Hot Pepper List List of chili pepper varieties ordered by heat rating in Scoville Heat Units (SHU)

* v
* t
* e

Chili peppers

Cultivars|

| Capsicum annuum|

* Aleppo
* Banana
* Bell
* Bird's eye
* Black Pearl
* Cascabel
* Cayenne
* Cheongyang
* Chiltepin
* Cubanelle
* Chile de árbol
* Dundicut
* Espelette
* Facing Heaven
* Fish
* Florina
* Friggitello
* Guajillo
* Guntur Sannam
* Hungarian wax
* Jalapeño
* Korean
* Medusa
* New Mexico
* Big Jim
* Chimayo
* Fresno
* Sandia
* Santa Fe Grande
* Padrón
* Pasilla
* Peperoncino
* Pequin
* Peter
* Pimiento
* Piquillo
* Poblano
* Serrano
* Shishito
* Siling haba
* Urfa biber

|

Capsicum baccatum|

* Bishop's crown
* Lemon drop
* Peppadew

Capsicum chinense|

* Adjuma
* Ají caballero
* Ají dulce
* Bhut jolokia (ghost pepper)
* Carolina Reaper
* Datil
* Dragon's Breath
* Ellachipur Sanman
* Fatalii
* Habanero
* Hainan yellow lantern
* Infinity
* Komodo Dragon
* Madame Jeanette
* Nagabon
* Naga Morich
* Naga Viper
* Pepper X
* Red Savina
* Scotch bonnet
* Trinidad Moruga scorpion
* Trinidad Scorpion Butch T

Capsicum frutescens|

* African Birdseye
* Kambuzi
* Malagueta
* Siling labuyo
* Tabasco pepper

Culinary uses|

* Adobada
* Chili con carne
* Chili dog
* Chili pepper paste
* Chili pepper water
* Chili powder
* Chili thread
* Ema datshi
* Filfel chuma
* Gochujang
* Harissa
* Nam phrik
* Peppersoup
* Piperade

Condiments and sauces|

* Biber salçası
* Chili oil
* Chili sauce
* Hot sauce
* Kōrēgusu
* Pepper jelly
* Pickapeppa Sauce
* Shichimi
* Sriracha
* Sweet chili sauce
* Tabasco sauce
* XO sauce

See also|

* Capsaicin
* Chile Pepper Institute
* Chilympiad
* Hot pepper challenge
* Hunan hand syndrome
* Pepper spray
* Ristra
* Scoville scale

* Category
* Commons

* v
* t
* e

Capsicum cultivars

C. annuum var. annuum|

* Aleppo
* Baklouti pepper
* Banana pepper
* Beaver Dam pepper
* Bell pepper
* Bird's eye
* Byadagi
* Cascabel
* Cayenne
* Cheongyang
* Chilaca
* Cubanelle
* De árbol
* Diavoletto d'Abruzzo
* Dundicut
* Er jing tiao
* Espelette
* Facing heaven
* Friggitello
* Guajillo
* Guntur Sannam
* Harmal
* Hungarian wax
* Jalapeño
* Kashmiri red
* Khola
* Korean
* Medusa
* Mulato
* New Mexico chile
* Big Jim
* Chimayó
* Fresno
* No. 9
* Sandia
* Santa Fe Grande
* Padrón
* Pasilla
* Peter
* Peperone crusco
* Pimiento
* Poblano
* Serrano
* Shishito
* Siling haba

C. annuum var. glabriusculum|

* Piquín
* Wild chiltepin

C. chinense|

* Adjuma
* Ají dulce
* Bhut jolokia
* Carolina Reaper
* Chocolate habanero
* Datil
* Dragon's Breath
* Fatalii
* Habanaga
* Habanero
* Hainan yellow lantern
* Infinity
* Madame Jeanette
* Nagabon
* Naga Morich
* 'Red Savina' habanero
* Scotch bonnet
* Trinidad Moruga scorpion
* Trinidad scorpion 'Butch T'
* Pepper X

C. frutescens|

* African bird's eye
* Kambuzi
* Labuyo
* Malagueta
* Tabasco

C. baccatum|

* Ají
* Bishop's crown
* Lemon drop
* Sweet piquanté pepper

C. pubescens|

* Rocoto pepper

* Category
* Commons

* v
* t
* e

Culinary herbs and spices

Herbs|

* Angelica
* Basil
* Holy
* Thai
* Lemon
* Bay leaf
* Indian bay leaf (tejpat)
* Boldo
* Borage
* Chervil
* Chives
* garlic / Chinese
* Cicely
* Coriander leaf / Cilantro
* Bolivian
* Vietnamese (rau răm)
* Culantro
* Cress
* Curry leaf
* Dill
* Epazote
* Hemp
* Hoja santa
* Houttuynia cordata (giấp cá)
* Hyssop
* Jimbu
* Kinh gioi (Vietnamese balm)
* Kkaennip
* Lavender
* Lemon balm
* Lemon grass
* Lemon myrtle
* Lemon verbena
* Limnophila aromatica (rice-paddy herb)
* Lovage
* Marjoram
* Mint
* Mugwort
* Mitsuba
* Oregano
* Parsley
* Perilla
* Rosemary
* Rue
* Sage
* Savory
* Sanshō leaf
* Shiso
* Sorrel
* Tarragon
* Thyme
* Woodruff

Spices|

* Aonori
* Ajwain
* Alligator pepper
* Allspice
* Amchoor
* Anise
* star
* Asafoetida
* Peppercorn (black/green/white)
* Brazilian pepper
* Camphor
* Caraway
* Cardamom
* black
* Cassia
* Celery powder
* Celery seed
* Charoli
* Chenpi
* Chili
* Chili powder
* Cayenne
* Chipotle
* Crushed red pepper
* Jalapeño
* New Mexico
* Tabasco
* Cultivars
* Cinnamon
* Clove
* Coriander seed
* Cubeb
* Cumin
* Nigella sativa
* Bunium persicum
* Deulkkae
* Dill / Dill seed
* Fennel
* Fenugreek
* blue
* Fingerroot
* Galangal
* greater
* lesser
* Garlic
* Ginger
* Aromatic ginger
* Golpar
* Grains of paradise
* Grains of Selim
* Horseradish
* Japanese pricklyash
* Juniper berry
* Kokum
* Korarima
* Dried lime
* Liquorice
* Litsea cubeba
* Long pepper
* Mango-ginger
* Mastic
* Mahleb
* Mustard
* black
* brown
* white
* Nigella
* Njangsa
* Nutmeg
* Onion powder
* Paprika
* Peruvian pepper
* Pomegranate seed
* Poppy seed
* Radhuni
* Rose
* Saffron
* Sarsaparilla
* Sassafras
* Sesame
* Shiso
* Sichuan pepper (huājiāo)
* Sumac
* Tamarind
* Tasmanian pepper
* Tonka bean
* Turmeric
* Uzazi
* Vanilla
* Voatsiperifery
* Wasabi
* Yuzu zest
* Zedoary
* Zereshk
* Zest

Blends|

* Adjika
* Advieh
* Baharat
* Beau monde seasoning
* Berbere
* Bouquet garni
* Buknu
* Chaat masala
* Chaunk
* Cinnamon sugar
* Crab boil
* Curry powder
* Doubanjiang
* Douchi
* Duqqa
* Fines herbes
* Five-spice powder
* Garam masala
* Garlic powder
* Garlic salt
* Gochujang
* Harissa
* Hawaij
* Herbes de Provence
* Húng lìu
* Idli podi
* Italian seasoning
* Jamaican jerk spice
* Khmeli suneli
* Lemon pepper
* Mitmita
* Mixed spice
* Montreal steak seasoning
* Mulling spices
* Old Bay Seasoning
* Panch phoron
* Persillade
* Powder-douce
* Pumpkin pie spice
* Qâlat daqqa
* Quatre épices
* Ras el hanout
* Recado rojo
* Sharena sol
* Shichimi
* Tabil
* Tajin
* Tandoori masala
* Thuna paha
* Vadouvan
* Yuzu koshō
* Za'atar

Lists|

* Culinary
* By region
* Australian
* Bangladeshi
* Indian
* Pakistani

Related topics|

* Chinese herbology
* Herbal tea
* Marination
* Seasoning
* Spice rub

Authority control databases: National |

* Czech Republic

|

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