Including Black Pepper And Chili Pepper

Black pepper (Piper nigrum) and chili pepper (Capsicum species) are dried fruits and pods from flowering plants. They are ground into powders or flakes, often used together to add heat and flavor to foods. Both have been used for centuries in cooking and traditional medicine.

Manufacturers add black pepper and chili pepper to provide a pungent, spicy flavor and aroma. They are commonly found in savory dishes, spice blends, rubs, marinades, sauces, and snacks. Their heat can also enhance the perception of other flavors.

Black pepper and chili pepper are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are not typically evaluated by international bodies like JECFA or EFSA as they are considered food ingredients rather than additives. Some research suggests capsaicin, the compound that makes chili peppers hot, may have metabolism-boosting effects, but evidence is mixed and more research is needed. High intake may cause digestive upset in some individuals.