Chilli Peppers (Chilli)

In brief: Chilli peppers (genus Capsicum, nightshade family) are botanically fruit, but in the kitchen they are used as a vegetable or a spice. Their heat comes from capsaicin and is measured in Scoville units (SHU). Red fruits contain around 144 mg of vitamin C per 100 g; yellow and green ones considerably less.

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Chilli, also called Cayenne pepper, is a type of smaller pepper of the genus Capsicum and the family Solanaceae. Although botanically speaking chilli is a fruit, peppers are regarded as a vegetable or a spice. Chilli peppers themselves were originally cultivated in the Americas and their cultivars then spread all over the world. In the Americas they were known as early as 7,500 BC; the oldest archaeological remains of the plant were found in what is now Ecuador.

The first known European to encounter them was Christopher Columbus in the Caribbean. Peppers then spread quickly to the Philippines, on to India, China, Korea and Japan, where they soon became a staple of the cuisine. Although only a few species are in common use, there are many cultivars and specially bred varieties.

• Capsicum annuum – this includes, for example, jalapeño chillies and chiltepin

• Capsicum frutescens – which includes tabasco and Thai peppers

• Capsicum chinense includes the hottest peppers, such as Naga, habanero and Scotch bonnet

• Capsicum pubescens – mainly rocoto peppers from South America

• Baccatum peppers – other species from South America

The hottest pepper is called Bhut Jolokia; it comes from India and for someone unaccustomed to it such a pepper can become deadly. The substance that gives chilli peppers their outstanding heat is called capsaicin, which is also found in pepper spray (1,000,000 SHU). Heat is expressed in Scoville heat units (SHU). When eaten, capsaicin binds to receptors in the mouth and throat, which start to sense heat excessively. The receptors immediately send a message to the brain that something excessively hot is being consumed. The brain reacts to the burning sensation by raising the heart rate, increasing sweating and releasing endorphins into the body. This is also why chilli is regarded as an aphrodisiac. Animals, because of their specific types of receptors, are not as sensitive to capsaicin as humans, especially in the area where chilli grows naturally.

Red peppers also contain a large amount of vitamin C and carotene (provitamin A). Yellow and green ones (which are almost unripe fruits) contain considerably lower amounts of both substances. Besides that, peppers are a good source of most B vitamins, especially vitamin B ₆. They also contain a lot of magnesium, potassium (for cramps) and iron.


Average nutritional value per 100 g and recommended daily intake – Energy 40 kcal 170 kJ.

Capsaicin is an effective analgesic (relieves pain), helping especially with arthritis, diabetic neuropathy, headache, intestinal problems and digestive problems. Excessive consumption of chilli, on the other hand, increases the likelihood of stomach cancer.
It has also been found that capsaicin inhibits chemically induced carcinogenesis and mutagenesis in various animal models and cell culture systems. Scientists have shown that after a meal containing chilli, the amount of insulin in the blood falls.
Chilli is added in generous amounts to Mexican and some South American cuisine. Also in the regions of Ethiopia, India, Indonesia, Korea, Laos, Malaysia, Pakistan, south-west China, Sri Lanka and Thailand.

Especially in Indian cuisine chilli has many uses. From simple ones, like the Bhaji snack, where chillies are dipped in batter and fried together with curry. Dried, roasted, salted chilli, as a side dish to rice, curd cheese and others. The leaves have a mildly bitter taste and are added to soups, mainly chicken ones, in Japan or Thailand.

Some chillies are grown for decorative purposes. Most of them can be found in Thailand, where peppers that are not suitable for dishes are made into beautiful decorations.

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