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Source
Not animal-derived
Allergen
No
Role in food
Chile peppers are primarily used to add heat and flavor to foods. Their capsaicin …
What it is
Chile peppers are the fruit of plants from the genus Capsicum, native to the Americas. They come in many varieties, from mild bell peppers to fiery hot peppers. They are typically dried or used fresh in cooking.
Why it's used
Chile peppers are primarily used to add heat and flavor to foods. Their capsaicin content is responsible for the 'hot' sensation. They are commonly found in hot sauces, salsas, spice blends, and various savory dishes.
Health notes
Chile peppers are generally recognized as safe (GRAS) by the FDA when used as a food. Capsaicin, the compound that makes them hot, may cause digestive upset in some individuals. JECFA has evaluated capsaicin and set an acceptable daily intake. Research into the health effects of capsaicin is ongoing, with some studies suggesting potential benefits for pain relief and metabolism, while others note its irritant properties.
Allergen info
Chile peppers are not one of the nine major allergens. They do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.