Chilis

Chilis are the fruit of plants from the genus *Capsicum*. They are native to the Americas and come in many varieties, ranging from sweet bell peppers to fiery hot peppers. They are typically dried and ground into a powder or used fresh in cooking.

Chilis are primarily used to add flavor and heat to foods. They are a key ingredient in many cuisines worldwide, especially Mexican, Indian, and Thai. You'll find them in sauces, spice blends, snacks, and prepared meals.

Chilis contain capsaicin, the compound responsible for their heat. Some research suggests capsaicin may have anti-inflammatory and pain-relieving properties. The FDA considers chilis and their extracts to be Generally Recognized As Safe (GRAS) for their intended use as flavoring. International bodies like JECFA have evaluated capsaicin and established an acceptable daily intake.