Including Red Pepper

Red pepper is a type of chili pepper, a cultivar of the plant species *Capsicum annuum*. It is known for its mild to moderate heat and vibrant red color when ripe. The fruit is typically dried and ground into a powder or flakes for use as a spice.

Red pepper is primarily used as a spice to add flavor and a mild heat to foods. It is a common ingredient in seasoning mixes, rubs, marinades, and sauces. You'll find it in a wide variety of savory dishes, including snacks, processed meats, and ethnic cuisines.

Red pepper is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It contains capsaicin, the compound responsible for its heat, which may have some antioxidant properties. JECFA has evaluated capsaicin and established an acceptable daily intake. While generally safe in typical food amounts, excessive intake could cause digestive upset in some individuals.