Chili

Description

Chili is an intense-flavored pod fruit with a smooth, shiny skin available in many shapes and colors — from green to yellow and orange to deep red. The flavor ranges from mildly spicy to intensely hot due to capsaicin, which is responsible for the burning sensation and aromatic, slightly fruity aftertaste. Chili provides vitamins (especially C and A), antioxidants, and anti-inflammatory compounds; capsaicin may boost metabolism, relieve pain, and support heart health. It works well in sauces, marinades, soups, meat dishes, and in Mexican, Thai, and Indian cuisine, as well as a contrasting addition to chocolate and citrus fruits. Store fresh peppers in the refrigerator in a perforated container for up to 1–2 weeks; keep dried and ground ones in a sealed, dark place; when cutting, it is advisable to wear gloves to avoid eye irritation.