Pepper of the Week – Chili Pepper

My Meals are on Wheels

Green bird's eye, yellow madame Jeanette, and red cayenne peppers Green bird’s eye, yellow madame Jeanette, and red cayenne peppers

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, Ireland, New Zealand, South Africa, Pakistan, India, and other Asian countries, the word “pepper” is usually omitted.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

India is the world’s largest producer, consumer and exporter of chili peppers. Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India. Andhra Pradesh as…

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