Chilli

Chilli refers to the fruit of plants from the genus Capsicum, native to the Americas. These fruits, commonly known as chili peppers or hot peppers, are used fresh, dried, or ground into powders. They are cultivated worldwide for their culinary uses and distinctive heat, which comes from compounds called capsaicinoids.

Chilli is primarily used as a spice to add heat and flavor to a wide variety of foods. It is a key ingredient in many cuisines, including Mexican, Indian, Thai, and Chinese. Manufacturers use it in sauces, marinades, spice blends, snacks, and processed meats to enhance taste and provide a spicy kick.

Chilli peppers are generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Capsaicin, the main active compound, is responsible for the heat and has been studied for potential health effects, such as pain relief and metabolism. However, high concentrations can cause digestive upset in some individuals. Regulatory bodies like EFSA have evaluated capsaicinoids, and JECFA has evaluated related compounds. Evidence regarding long-term health benefits or risks at typical dietary intake levels is still being researched.