Chili Peppers
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What it is
Chili peppers are the fruit of plants from the genus Capsicum, native to the Americas. They are cultivated worldwide and come in a wide variety of shapes, sizes, and colors, from mild bell peppers to intensely hot habaneros. The heat in chili peppers comes from compounds called capsaicinoids, with capsaicin being the most abundant.
Why it's used
Chili peppers are primarily used to add heat and flavor to foods. They can be used fresh, dried, or ground into powders and are found in a vast array of cuisines, including Mexican, Indian, Thai, and Chinese. Manufacturers use them in spice blends, sauces, snacks, and prepared meals.
Health notes
Chili peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Capsaicin, the active compound, has been studied for various potential health effects, including pain relief and metabolism. However, some people may experience digestive upset from eating spicy foods. International bodies like JECFA have evaluated capsaicinoids. Evidence on the long-term health effects of regular chili pepper consumption is mixed and ongoing.
Allergen info
Chili peppers are not one of the nine major allergens recognized by the FDA. They do not contain gluten.