Chili pepper
Chili peppers, also spelled chile or chilli, are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency in many cuisines. Capsaicin and the related capsaicinoids 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 chili powder, each offering its own taste and heat level.
Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of multiple varieties across the world for food and traditional medicine. Five Capsicum species have been widely cultivated: annuum, baccatum, chinense, frutescens, and pubescens.
History
Origins
Capsicum plants originated in modern-day Peru and Bolivia, and have been a part of human diets since about 7,500 BC. They are one of the oldest cultivated crops in the Americas. Chili peppers were cultivated in east-central Mexico some 6,000 years ago, and independently across different locations in the Americas including highland Peru and Bolivia, central Mexico, and the Amazon. They were among the first self-pollinating crops cultivated in those areas.Peru has the highest diversity of cultivated Capsicum; it is a center of diversification where varieties of all five domesticates were introduced, grown, and consumed in pre-Columbian times. The largest diversity of wild Capsicum peppers is consumed in Bolivia. Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C. eshbaughii, and C. caballeroi landraces; and arivivis with small elongated fruits including C. baccatum var. baccatum and C. chacoense varieties.
Etymology
The English word is with the same meaning. The name of the plant is unrelated to that of the country Chile. While pepper originally meant the genus Piper, not Capsicum, the Oxford English Dictionary and Merriam-Webster record both usages. The three primary spellings are chili, chile and chilli.Distribution to Europe
When Christopher Columbus and his crew reached the Caribbean, they were the first Europeans to encounter Capsicum fruits. They called them "peppers" because, like black pepper, which had long been known in Europe, they have a hot spicy taste unlike other foods. Chilies were first brought back to Europe by the Spanish, who financed Columbus's voyages, at the start of the large-scale interchange of plants and culture between the New World and the Old World called the Columbian exchange. Chilies appear in Spanish records by 1493. Unlike Piper vines, which grow naturally only in the tropics, chilies could be grown in temperate climates. By the mid-1500s, they had become a common garden plant in Spain and were incorporated into numerous dishes. By 1526, they had appeared in Italy, in 1543 in Germany, and by 1569 in the Balkans, where they came to be processed into paprika.Distribution to the rest of the world
The rapid introduction of chilies to Africa and Asia was likely through Portuguese and Spanish traders in the 16th century, though the details are unrecorded. The Portuguese introduced them first to Africa and Arabia, and then to their colonies and trading posts in Asia, including Goa, Sri Lanka, and Malacca. From there, chilies spread to neighboring regions in South Asia and western Southeast Asia via local trade and natural dispersal. Around the same time, the Spanish also introduced chilies to the Philippines, where they spread to Melanesia, Micronesia, and other Pacific Islands via their monopoly of the Manila galleons. Their spread to East Asia in the late 16th century is less clear, but was likely also through local trade or through Portuguese and Spanish trading ports in Canton, China, and Nagasaki, Japan. The earliest known mention of the chili pepper in Chinese writing dates to 1591, though the pepper is thought to have entered the country in the 1570s.Producing chili peppers
Cultivation
Chili peppers are the shiny, brightly coloured fruits of species of Capsicum. Botanically they are berries. The plants are small, depending on variety, making them suitable for growing in pots, greenhouses, or commercially in polytunnels. The plants are perennial, provided they are protected from cold. The fruits can be green, orange, red, or purple, and vary in shape from round and knobbly to smooth and elongated. If the fruits are picked green and unripe, more flowers develop, yielding more fruit; fruits left on the plant can become hotter in taste, and acquire their ripe coloration, at the price of a reduced harvest.Ideal growing conditions for peppers include a sunny position with warm, loamy soil, ideally, that is moist but not waterlogged. The seeds germinate only when warm, close to. The plants prefer warm conditions, but can tolerate temperatures down to ; and are sensitive to cold. The flowers can self-pollinate. However, at extremely high temperatures,, pollen loses viability, and its flowers are much less likely to result in fruit. For flowering, Capsicum is a non-photoperiod-sensitive crop.
Chilies are vulnerable to pests including aphids, glasshouse red spider mite, and glasshouse whitefly, all of which feed on plant sap. Common diseases include grey mould caused by Botrytis cinerea; this rots the tissues and produces a brownish-grey mould on the surface.
Preparation
Harvested chilies may be used fresh, or dried, typically on the ground in hot countries, to make a variety of products. Drying enables chilies grown in temperate regions to be used in winter. For home use, chilies can be dried by threading them with cotton and hanging them up in a warm dry place to dry.Products include whole dried chilies, chili flakes, and chili powder, Fresh or dried chilies are used to make hot sauce, a liquid condiment—usually bottled for commercial use—that adds spice to other dishes. Dried chilies are used to make chili oil, cooking oil infused with chili.
Production
In 2024, world production of green chillies and peppers was 45 million tonnes, with China accounting for 39% of the total and India with 12%.Species and cultivars
Species of Capsicum that produce chili peppers are shown on the simplified phylogenetic tree, with examples of cultivars: The World Vegetable Center has one of the largest collection of chili peppers in the world. It has researched climate change resistant cultivars.Intensity
Capsaicin
The substances that give chili peppers their pungency when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature. The quantity of capsaicin varies by variety, and depends on growing conditions. Water-stressed peppers usually produce stronger fruits. When a habanero plant is stressed, for example by shortage of water, the concentration of capsaicin increases in some parts of the fruit.When peppers are consumed by mammals such as humans, capsaicin binds with pain receptors in the mouth and throat, potentially evoking pain via spinal relays to the brainstem and thalamus where heat and discomfort are perceived. However, birds are unable to perceive the hotness and so they can eat some of the hottest peppers. The intensity of the "heat" of chili peppers is commonly reported in Scoville heat units, invented by American pharmacist Wilbur Scoville in 1912. Historically, it was a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety, and therefore the higher the rating. Since the 1980s, spice heat has been assessed quantitatively by high-performance liquid chromatography, which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure.
Capsaicin is produced by the plant as a defense against mammalian predators. A study suggests that by protecting against attack by a hemipteran bug, the risk of disease caused by a Fusarium fungus carried by the insects is reduced. As evidence, the study notes that peppers increased the quantity of capsaicin in proportion to the damage caused by fungi on the plant's seeds.
Intensity range of commonly used cultivars
A wide range of intensity is found in commonly used peppers:Hottest by country
The top 9 world's hottest chili peppers are:| Country | Type | Heat |
| United States | Pepper X | 2.69M |
| Wales | Dragon's Breath | 2.48M |
| United States | Carolina Reaper | 2.2M |
| Trinidad and Tobago | Trinidad moruga scorpion | 2.0M |
| India | Ghost pepper | 1.58M |
| Trinidad and Tobago | Trinidad Scorpion Butch T | 1.46M |
| England | Naga Viper | 1.38M |
| England | Armageddon | 1.3M |
| England | Infinity chili | 1.07M |
Safety
The volatile oil in chili peppers may cause skin irritation, requiring hand washing and care when touching the eyes or any sensitive body parts. Consuming hot peppers may cause stomach pain, hyperventilation, sweating, vomiting, and symptoms possibly requiring hospitalization.Unscrupulous traders have illegally added at least eight different synthetic dyes, including Auramine O, Chrysoidine, Sudan stains I to IV, Para red, and Rhodamine B to chili products. All these chemicals are harmful. They can be detected by liquid chromatography used together with mass spectrometry.