Varieties of peppers belonging to several species of Capsicum genus
"Red Chillies" redirects here. For the film, see Red Chillies (film)."Hot pepper" redirects here. For other uses, see Hot pepper (disambiguation).For the dish often called simply "chili", see Chili con carne.For the band, see Red Hot Chili Peppers.
Young chili plants
Chili peppers, also spelled chile or chilli[1] (from Classical Nahuatl chīlli[ˈt͡ʃiːlːi]ⓘ), are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.[2] Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.[3]
Chili peppers are believed to have originated in Central or South America[4][5][6] and were first cultivated in Mexico.[7] European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to many cultivars spreading around the world and finding use in both food and traditional medicine. This led to a variety of cultivars, including the annuum species, with its glabriusculum variety and New Mexico cultivar group, and the species of baccatum, chinense, frutescens, and pubescens.
Cultivars grown in North America and Europe are believed to derive from Capsicum annuum and have white, yellow, red, or purple to black fruits. In 2019, the world's production of raw green chili peppers amounted to 38 million tons, with China producing half.[8]
^Dasgupta, R. R. (8 May 2011). "Indian chilli displacing jalapenos in global cuisine". The Economic Times.
^"HORT410. Peppers – Notes". Purdue University Department of Horticulture and Landscape Architecture. Archived from the original on 26 December 2018. Retrieved 20 October 2009. Common name: pepper. Latin name: Capsicum annuum L. ... Harvested organ: fruit. Fruit varies substantially in shape, pericarp thickness, color and pungency.
^peppergeek (28 September 2022). "Paprika vs. Chili Powder vs. Cayenne: What's The Difference?". Pepper Geek. Retrieved 19 September 2023.
^Mishan, Ligaya (18 August 2022). "How The Chili Became Hot". The New York Times. Retrieved 1 October 2022.
^Pickersgill B (December 1971). "Relationships Between Weedy and Cultivated Forms in Some Species of Chili Peppers (Genus Capsicum)". Evolution; International Journal of Organic Evolution. 25 (4): 683–691. doi:10.1111/j.1558-5646.1971.tb01926.x. PMID 28564789. S2CID 205772121.
^Katherine C, Christine H (16 December 2014). "A Systematic Approach to Species-Level Identification of Chile Pepper (Capsicum spp.) Seeds: Establishing the Groundwork for Tracking the Domestication and Movement of Chile Peppers through the Americas and Beyond". Economic Botany. 68 (3). New York Botanical Garden Press: 316–336. doi:10.1007/s12231-014-9279-2. JSTOR 43305668. S2CID 36556206. Retrieved 11 February 2022.
^Kraft KH, Brown CH, Nabhan GP, Luedeling E, Luna Ruiz J, Coppens d'Eeckenbrugge G, et al. (April 2014). "Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico". Proceedings of the National Academy of Sciences of the United States of America. 111 (17): 6165–6170. Bibcode:2014PNAS..111.6165K. doi:10.1073/pnas.1308933111. PMC 4035960. PMID 24753581.
^"Green chili production in 2019; Crops/World Regions/Production Quantity/Green Chillies and Peppers from pick lists". UN Food and Agriculture Organization, Statistics Division (FAOSTAT). 2021. Retrieved 12 December 2021.
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