New Mexico Chili Pepper

New Mexico chili peppers are a variety of *Capsicum annuum* grown in the state of New Mexico. They are known for their mild to medium heat and distinct flavor, often described as earthy or smoky. The peppers are typically dried and ground into a powder or used fresh in various dishes.

Manufacturers use New Mexico chili powder as a flavoring agent to add a mild, smoky heat and characteristic red color to foods. It is commonly found in spice blends, rubs, sauces, marinades, and ready-to-eat meals, particularly those with Mexican or Southwestern flavor profiles.

New Mexico chili peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of capsaicin, the compound that gives chili peppers their heat. While capsaicin has been studied for various health effects, including pain relief and metabolism, evidence is mixed and more research is needed. JECFA has evaluated capsaicinoids, but did not set a numeric limit (ADI not specified). No specific health claims are approved for consumption of New Mexico chili peppers in typical food amounts.