Red California Chiles

Red California chiles are a variety of chili pepper, specifically a cultivar of *Capsicum annuum*. They are typically dried and ground into a powder or used as flakes. These chiles are known for their mild to moderate heat and rich, earthy flavor.

Manufacturers use Red California chiles primarily for their flavor and color. They add a mild, savory heat and a deep red hue to foods. They are commonly found in Mexican and Tex-Mex dishes, spice blends, sauces, marinades, and rubs.

Red California chiles are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins A and C, and contain capsaicin, the compound responsible for chili pepper heat. While capsaicin has been studied for various health effects, evidence is mixed and more research is needed. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but do not set specific limits for chili peppers as a food ingredient.