Contains 2% Or Less: Chili Pepper

Chili pepper is the fruit of plants from the genus Capsicum. It is native to the Americas and is cultivated worldwide. Varieties range from mild bell peppers to intensely hot peppers, and they are used fresh, dried, or ground into powder.

Chili pepper is primarily used to add heat and flavor to foods. It is a key ingredient in many cuisines, from Mexican and Indian to Thai and Korean. It is commonly found in processed meats, sauces, snacks, and spice blends.

Chili pepper is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The main active compound, capsaicin, is responsible for its heat and has been studied for various health effects, including pain relief and metabolism. Evidence on its long-term health effects at typical dietary intakes is mixed, with some studies suggesting potential benefits and others indicating possible gastrointestinal irritation in sensitive individuals. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated chili extract.