Chili peppers
Chili Peppers are the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines as a spice to add heat to dishes. The substance that gives chili peppers their intensity when ingested or applied topically is capsaicin.
History[edit | edit source]
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas.
Species and Cultivars[edit | edit source]
There are five domesticated species of chili peppers: Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens. Within these species, there are several cultivars and methods of preparation that can significantly alter the flavor and heat of the chili pepper.
Culinary Use[edit | edit source]
Chili peppers are used around the world to make a countless variety of sauces, known as hot sauce, chili sauce, or pepper sauce. In addition, they are key ingredients in a variety of cuisines, including Mexican, Indian, Korean, and Thai.
Health Effects[edit | edit source]
Capsaicin, the chemical in chili peppers that makes them hot, is used as an analgesic in topical ointments, nasal sprays, and dermal patches to relieve pain.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD