Chiles

Chiles are the fruit of plants from the genus Capsicum. They are native to the Americas but are now grown worldwide. Different varieties range from sweet bell peppers to intensely hot peppers like the habanero.

Chiles are primarily used to add heat and flavor to foods. They are a key ingredient in many cuisines, especially Mexican, Thai, and Indian. Manufacturers use them in sauces, spice blends, marinades, and processed foods like dips and salsas.

Chiles contain capsaicin, the compound responsible for their heat. Some research suggests capsaicin may have anti-inflammatory and pain-relieving properties, though more studies are needed. The FDA considers chiles and their extracts to be Generally Recognized As Safe (GRAS) for their intended use as flavoring. International bodies like JECFA have evaluated capsaicinoids, but no specific numeric limits are typically set for whole chiles or their extracts in food.