Including Red And Black Pepper

Black pepper (Piper nigrum) and red pepper (Capsicum species) are dried fruits and berries used as spices. Black pepper comes from the dried unripe fruit of the Piper nigrum vine, while red pepper refers to the fruit of plants in the Capsicum genus, including chili peppers and bell peppers. Both are ground or flaked to create distinct flavors and heat.

Peppers are used to add flavor and pungency to a wide variety of foods. They are common in savory dishes, spice blends, marinades, and snacks. Manufacturers use them to enhance taste, provide a spicy kick, and add complexity to food products.

Black pepper and red pepper are widely consumed and considered safe by the FDA. While they are generally recognized as safe (GRAS) for use in food, excessive consumption of very spicy peppers can cause digestive upset in some individuals. Regulatory bodies like JECFA and EFSA have evaluated various capsaicinoids and piperine, the compounds responsible for heat and pungency, but have not set specific upper intake limits for the spices themselves.