Chile

Chiles are the fruit of plants from the genus Capsicum. They originated in the Americas and are now grown worldwide. Chiles range in heat from mild to extremely hot, depending on the variety and the presence of capsaicin, the compound responsible for their pungency.

Chiles are primarily used to add flavor and heat to foods. They are found in a wide variety of dishes, including sauces, salsas, spice blends, and snacks. Manufacturers use them to create a spicy taste profile that is popular in many cuisines.

Chiles are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Capsaicin, the active compound in chiles, is responsible for their heat and has been studied for potential health effects. Some research suggests capsaicin may have anti-inflammatory properties and could play a role in metabolism, though evidence is mixed and more research is needed. JECFA has evaluated capsaicinoids and established safety guidelines.