Including Chile Pepper

Chile pepper is the fruit of plants from the genus Capsicum. These peppers are grown worldwide and come in many varieties, ranging from mild to extremely hot. They are typically dried and ground into a powder or used fresh in cooking.

Chile pepper is primarily used to add heat and flavor to foods. It is a common ingredient in spice blends, sauces, marinades, and processed snacks. Its distinct taste and pungency make it a popular choice for savory applications.

Chile 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 effects. Some research suggests capsaicin may have antioxidant and anti-inflammatory properties. JECFA has evaluated chile pepper extracts. Evidence on health effects is ongoing and sometimes mixed.