Chili Peppers & Spices

Chili peppers are the fruit of plants from the genus Capsicum, native to the Americas. They are dried and ground, often with other spices like cumin, oregano, and garlic powder, to create a seasoning blend. This blend adds a warm, pungent flavor and color to foods.

Chili pepper and spice blends are used to add flavor and heat to a wide variety of savory dishes. Manufacturers add them to processed foods like canned beans, soups, sauces, snacks, and meat products to enhance their taste profile. They are a key component in many ethnic cuisines, particularly Mexican, Tex-Mex, and Indian.

Chili peppers and their compounds, like capsaicin, have been studied for various health effects. Some research suggests potential benefits for metabolism and pain relief, but evidence is mixed and more studies are needed. The FDA does not specifically regulate chili pepper and spice blends as additives, as they are generally recognized as safe (GRAS) when used for flavoring. JECFA and EFSA have evaluated capsaicin and other capsaicinoids, with JECFA establishing an acceptable daily intake.