chili pepper

chili pepper
The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family,
Solanaceae. In Britain, Australia, New Zealand, South Africa, 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 Andhra Pradesh produces 30% of all the chilies produced
in India,and the state of Andhra Pradesh as a whole contributes 75% of India’s chili exports.

Uses of chilli

Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for
long periods of time, which may also be done by pickling.Dried chilies are often ground into powders,
although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole
chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe
jalapeno.Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking.
Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or
charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually
slip off easily.