Chili peppers, also spelled chile or chilli [3] (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. [4] 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 giving chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a wide range of heat and flavor profiles. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its distinctive taste and heat level. [5] Salt is essential, too (I know, I know, it’s not good for us in excess, but we actually do need some in our diet). But it pays to season repeatedly, Miers says: “First at the start, while the onions are sweating or the veg roasting, or when you take meat out of the fridge to come up to room temperature – salt brings out a food’s natural flavours.” Repeat as you’re cooking, tasting as you go, and deliver a final dose before taking it to the table. And introduce savoury (or umami) notes with miso, parmesan, anchovies or yeast extract.

Filippone PT (11 October 2000). "Chile Pepper Heat Scoville Scale". Homecooking.about.com . Retrieved 14 April 2013.Despite the mixed evidence, it appears that regular consumption of red chili peppers or capsaicin supplements may aid weight loss when combined with other healthy lifestyle strategies ( 14). Their hotness varies from 5,000 to 15,000 SHU which makes them spicier than the other peppers. If you can tolerate spiciness add them in most recipes in which they’ll provide a smokey and earthy flavour. 8. Chilli Powder Title of world's hottest chili pepper stolen – again". The Independent. London. 25 February 2011 . Retrieved 27 February 2011.

It also makes these pain receptors insensitive to other forms of pain, such as heartburn caused by acid reflux. For this reason, the compound oleoresin capsicum extracted from chili peppers is the main ingredient in pepper sprays ( 27). Green Chile Spice Blend (This is a staple in my kitchen. When I run out, I immediately make another batch.) The Anaheim peppers are a bit hotter and are another chilli option that can be used as a substitute. They have a mild flavour and the heat of these peppers is between 500 and 2,500 SHU. These medium-sized peppers will bring out the flavours in your meal and you can use it to make soups, stews or any other sauce that you want to add spiciness too. You can also eat them fresh. 3. Poblano Pepper Ferulic acid. Similarly to sinapic acid, ferulic acid is an antioxidant that may help protect against various chronic diseases.Usage example: "Chilli, Capsicum and Pepper are spicy plants grown for the pod. Green chilli is a culinary requirement in any Sri Lankan household". The Sunday Times . Retrieved 21 April 2012. I’ve now tried green chile in powder form in many dishes and have found it to work for some and not for others. The powder has a nice green chile pepper flavor. The mild and medium are both relatively mild, and the “hot” is more of a medium-hot (based on my heat index anyway). To be able to infuse the flavor and heat of green chile into a dish, you have to use quite a bit of powder, unlike red chile powder that has lots of heat and flavor in just a little bit of powder. For those of you who like the flavor of green chile, but can not handle the heat, I would recommend mild or medium. Below are several suggestions for green chile powder. Many I have tried myself and some are suggestions I’ve received from other people. Carrizo García, Carolina; Barfuss, Michael H. J.; Sehr, Eva M.; Barboza, Gloria E.; Samuel, Rosabelle; Moscone, Eduardo A.; Ehrendorfer, Friedrich (July 2016). "Phylogenetic relationships, diversification and expansion of chili peppers ( Capsicum , Solanaceae)". Annals of Botany. 118 (1): 35–51. doi: 10.1093/aob/mcw079. ISSN 0305-7364. PMC 4934398. PMID 27245634.

The volatile oil in spicy peppers may cause skin irritation, requiring handwashing and care when touching the eyes or any sensitive body parts. [57] Consuming hot peppers may cause stomach pain, hyperventilation, sweating, vomiting, and symptoms possibly requiring hospitalization. [58] Gallery [ edit ] Banana peppers are a good substitute that you can use for green chillies in many recipes. They are not very hot and can go from 0 to 500 SHU and the heat actually depends on the maturity of the pepper. These peppers are actually very popular and easily found on the market. You can use them in many ways in your cooking like in salsas, salads or any other dish that you want to add a bit of spiciness. 2. Anaheim Pepper This is supported by another small, 6-week study showing that 3 grams of chili each day improved heartburn in people with acid reflux ( 12). Serrano is also another popular peppers which are commonly used. They are similar in color to the green chillies and are not very big. You can also find them as red, brown, yellow but the most common ones are green. Usually, they are used to make guacamole, but you can also use them as alternatives to the green chillies in many recipes.Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum. Unripe peppers are green (although peppers that do not turn red on ripening have been bred). In the same species are the jalapeño, the poblano (which, when dried, is referred to as ancho), New Mexico, serrano, and other cultivars. [ citation needed] The Madras Puri contrary to its name is grown in the Nellore district of Andhra Pradesh and is a fiery red, hot and extremely pungent variety of chilli. Chilli powder is a hot variety which can be added to every dish as a replacement for green chillies. It’s a spicy and aromatic powder that fits very well in savoury dishes. 9. Red Chillies Vitamin C. Chili peppers are very high in this powerful antioxidant, which is important for wound healing and immune function. a b Haar RJ, Iacopino V, Ranadive N, Weiser SD, Dandu M (October 2017). "Health impacts of chemical irritants used for crowd control: a systematic review of the injuries and deaths caused by tear gas and pepper spray". BMC Public Health. 17 (1): 831. doi: 10.1186/s12889-017-4814-6. PMC 5649076. PMID 29052530.