Red Chilli Pepper

Red chilli pepper is the dried, ground fruit of several species of the Capsicum genus of plants. Native to the Americas, chillies are cultivated worldwide for their pungent flavor and heat. They are typically dried and ground into a powder or flakes for use in cooking.

Red chilli pepper is primarily used to add heat and flavor to foods. It is a common ingredient in spice blends, sauces, marinades, and rubs. It is found in a wide variety of cuisines, including Mexican, Indian, Thai, and Chinese dishes.

Red chilli pepper is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The capsaicinoids, which give chillies their heat, are responsible for most of their biological effects. Some studies suggest potential benefits related to metabolism and pain relief, but more research is needed. JECFA has evaluated capsaicin and did not set a numeric limit (ADI not specified). Evidence on potential digestive irritation at high doses is mixed.