Red Chili Pepper

Red chili pepper is the dried, ground fruit of various species of the Capsicum genus of plants. Originating in the Americas, these peppers are cultivated worldwide and dried before being ground into a powder or flakes. The process can involve sun-drying or mechanical drying.

Manufacturers add red chili pepper primarily for its spicy flavor and heat, which comes from compounds called capsaicinoids. It is also used to impart a reddish color to foods. It is commonly found in spice blends, sauces, marinades, processed meats, and ethnic dishes.

Red chili pepper is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Capsaicin, the active compound, is responsible for the heat and has been studied for various potential health effects, though evidence is mixed and not conclusive for specific benefits or harms at typical dietary intake levels. International bodies like JECFA have evaluated capsaicinoids. Some people may experience digestive upset from very spicy foods.