Chillies

Chillies are the fruits of plants from the genus Capsicum, native to the Americas. They range in heat from mild to extremely hot, depending on the variety. The heat comes from compounds called capsaicinoids, with capsaicin being the most abundant.

Chillies are used to add heat and flavor to a wide variety of foods. They can be used fresh, dried, or ground into powders. Manufacturers use them in spice blends, sauces, marinades, and prepared meals to provide a spicy taste profile.

Capsaicin, the active compound in chillies, is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Some studies suggest capsaicin may have anti-inflammatory properties and could play a role in metabolism, but evidence is mixed and more research is needed. JECFA and EFSA have evaluated capsaicinoids. The amounts typically consumed in food are not associated with adverse health effects.