Chilli pepper

Chilli Pepper
genus	Capsicum
subfamilia	{{{subfamilia}}}
species	Various

The chilli pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chilli peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chilli peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.

History

Chilli peppers originated in Mexico. After the Columbian Exchange, many cultivars of chilli pepper spread across the world, used for both food and traditional medicine. Cultivated by indigenous people of the Americas dating back thousands of years, they were introduced to the rest of the world after Christopher Columbus reached the Caribbean and subsequently brought them back to Europe.

Species and Cultivars

There are five domesticated species of chilli peppers. Capsicum annuum includes many common varieties such as bell peppers, wax, and cayenne peppers. Capsicum frutescens includes the Tabasco and Thai peppers. Capsicum chinense includes the hottest peppers such as the habanero and ghost pepper. Capsicum pubescens and Capsicum baccatum are also important species.

Culinary Uses

Chilli peppers are used worldwide in foods for their spicy flavor. They are a key ingredient in a variety of cuisine styles, including Mexican, Indian, Thai, and Korean. Chilli peppers can be used fresh, dried, or powdered (as paprika, chili powder, and cayenne powder).

Nutritional Value

Chilli peppers are rich in vitamins C and A. They also contain other antioxidants, which are believed to have health benefits. The capsaicin in chilli peppers is thought to have analgesic properties, and it is used in topical ointments to relieve pain.

Cultural Significance

Chilli peppers are not only important in culinary arts but also play a significant role in cultural festivals and rituals around the world. In India, chilli peppers are used in rituals to ward off evil spirits, and in the United States, they are a central element in the cuisine of the Southwest.

Agricultural Production

The production of chilli peppers is widespread, with India, China, and Mexico being some of the leading producers. The growing conditions for chilli peppers include a warm climate and well-drained soil.

Health Effects

While the health benefits of chilli peppers via their antioxidants are noted, excessive intake can lead to gastrointestinal discomfort in some individuals. The capsaicin in chilli peppers is also a potent irritant and can cause burning sensations on the skin or in the eyes if proper handling procedures are not followed.

See Also

• Capsaicin
• Scoville scale
• Spice trade