Hot Peppers

Hot peppers are the fruits of plants from the genus *Capsicum*. They are botanically fruits but used culinarily as vegetables. They range in heat from mild to extremely spicy, depending on the variety.

Hot peppers are primarily used to add flavor and heat to foods. They are found in a wide variety of products, including sauces, marinades, spice blends, and pickled vegetables, where they contribute a characteristic pungent taste and spiciness.

The U.S. Food and Drug Administration (FDA) generally recognizes hot peppers as safe (GRAS) when used as a food ingredient. The primary active compound, capsaicin, is responsible for the sensation of heat. Some research suggests capsaicin may have antioxidant and anti-inflammatory properties, but more studies are needed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated capsaicinoids, but did not set a numeric acceptable daily intake (ADI).