Chile Pepper

Chile peppers are the fruit of plants from the genus Capsicum, native to the Americas. They are used fresh, dried, or ground into powders and are known for their heat, which comes from compounds called capsaicinoids. Varieties range from sweet bell peppers to intensely hot habaneros.

Chile peppers are primarily used to add flavor and heat to foods. They are a staple in many cuisines worldwide, appearing in sauces, seasonings, marinades, and spice blends. Manufacturers use them to create a wide range of spicy and savory products.

Capsaicin, the active compound in chile peppers, is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Some studies suggest capsaicin may have a role in metabolism and pain relief, but evidence is mixed and more research is needed. JECFA and EFSA have evaluated capsaicinoids. At typical dietary intakes, chile peppers are considered safe for most people.