Chili pepper

The chili pepper, chilli pepper, or more simply just "chili", is the fruit of the plants from the genus Capsicum, family of Solanaceae. Chili peppers have been a part of the human diet in the Americas since at least 7500 BC and perhaps earlier. Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because of their similarity in taste with the Old World peppers of the Piper genus. There are 5 species of chili pepper: capsicum anuum, Capsicum frutescens,capsicum chinense, capsicum pubescens and capsicum baccatum. The common type is capsicum annuum which includes many common varieties such as bell peppers, paprika, cayenne, jalapeños, and the chiltepin.The substances that gives chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

Culinary use: the fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes.

In medicine: chili peppers are rich in vitamin C and are believed to have many beneficial effects on health. Moreover all chili peppers contain phytochemicals known collectively as capsaicinoids important for wellness. This substances relief from rhinitis and possibly bronchitis by thinning and clearing mucus from stuffed noses or congested lungs. Other research has shown peppers to have antioxidant properties, and anti-inflammatory that figjt arthritis and muscle pain. Hot peppers also have been found to suppress appetites and clear a stuffy head and are a good source of vitamins A, C and E, folic acid and potassium. At the and Chillies and cayenne pepper have quite the reverse effect, they are both beneficial to digestion and are soothing to the stomach.

Curiosity: the name given to the Capsicum fruits varies between English-speaking countries.In Australia, New Zealand and India, heatless species are called "capsicums" while hot ones are called "chilli/chillies" (double L). Pepperoncini are also known as "sweet capsicum". In Italy capsicum are called "capsico". In France, capsicum are called "poivron". In German and Dutch, confusingly, capsicum are called "paprika".

The most common species of chile peppers are:
Capsicum annuum (common varieties such as bell peppers, paprika, jalapeños, and the chiltepin)
Capsicum frutescens (includes cayenne and tabasco peppers)
Capsicum chinense (includes the hottest peppers such as habaneros and Scotch bonnets)
Capsicum pubescens (includes the South American rocoto peppers)
Capsicum baccatum (includes the South American . aji peppers).