Hot sauce

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

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 that is self-pollinating.

Cultivation[edit | edit source]

Chili peppers are widely grown in many parts of the world as a food and spice crop. The plants are usually grown as annuals, but can be grown as perennials in warmer climates. They can be grown in a variety of soil types, but prefer a well-drained, loamy or sandy soil. The plants need plenty of sunlight and a warm temperature to grow well.

Culinary use[edit | edit source]

Hot peppers are used in cooking to add heat and flavor to dishes. They can be used fresh, dried, or powdered. The heat of a hot pepper is measured using Scoville scale. The hottest chili pepper is the 'Carolina Reaper', which measures 2,200,000 Scoville heat units.

Health effects[edit | edit source]

Capsaicin, the compound that gives hot peppers their heat, has been shown to have several health benefits. It has been shown to help reduce pain, improve digestion, and promote heart health. However, it can also cause a burning sensation when consumed in large amounts or when it comes into contact with the skin.