Fresh Chile Peppers

Fresh chile peppers are the fruits of plants from the genus Capsicum. They come in many varieties, differing in size, color, and heat level, which is measured in Scoville Heat Units. Peppers are typically harvested when ripe and used fresh, though they can also be dried or processed.

Fresh chile peppers are primarily used to add heat and flavor to foods. Their spicy kick and distinct taste make them a popular ingredient in a wide range of dishes, particularly in Mexican, Tex-Mex, and Asian cuisines. They are commonly found in salsas, hot sauces, marinades, and as a seasoning in many savory meals.

Fresh chile peppers are generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The capsaicinoids, which give peppers their heat, are responsible for many of their reported effects. Some research suggests capsaicin may have anti-inflammatory properties and could play a role in metabolism, though evidence is mixed and more research is needed. JECFA has evaluated capsaicinoids and established an acceptable daily intake. While generally safe in typical dietary amounts, excessive consumption can cause digestive upset.