Dry Peppers

Dry peppers are the dried fruits of various plants in the Capsicum genus. They are grown worldwide and dried through natural sun-drying or artificial methods like dehydration. Drying concentrates their flavor and heat.

Manufacturers use dry peppers, or their ground forms like chili powder and paprika, to add heat, flavor, and color to foods. They are common in savory products such as snacks, processed meats, sauces, and spice blends.

Dry peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Capsaicin, the compound that gives peppers their heat, may have some health effects, but research is ongoing and evidence is mixed. Regulatory bodies like EFSA have evaluated capsaicinoids, but no specific ADI is set for general food use. High intake of very spicy foods may cause digestive discomfort in some individuals.