Chilli peppers are the fruits of Capsicum pepper plants, which belong to the nightshade family, along with tomatoes and eggplants notable for their hot flavor. They’re rich in vitamins,minerals, and antioxidants. They’re primarily used as a fresh or dried spice. They burn our tongues, make us sweat and bring tears to our eyes, but they’re still eaten by a quarter of the earth’s population every single day in countries across the globe.Many varieties of chili peppers exist, such as cayenne and jalapeño.They’re primarily used as a spice and can be cooked or dried and powdered. Powdered, red chili peppers are known as paprika.
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Capsaicin is the main bioactive plant compound in chili peppers, responsible for their unique, pungent taste and many of their health benefits. Native to tropical South America, chillis are widely cultivated in warm climates around the world and vary greatly in colour, size, heat and flavour. There are approximately 4,000 varieties of chillies and their main purpose is to turn up the heat and add flavour and depth to a variety of dishes, mainly curries, stews and stir-fries. But they can also be used to cut through the richness of chocolate, infuse heat to marinades and dry rubs, liven up a salad and add spice to eggs, jam, sauces and even cocktails.
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