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Chilli pepper

Vegetables · Peppers & chillies

Chilli pepper

Family of hot capsicums, from mild poblanos to fiery habaneros, used fresh, dried or ground for heat.

Also called: chili, chile, chillies, hot pepper, mirch, acı biber

609 recipes with it

Photo: Takeaway, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Chilli peppers are capsicums that contain capsaicin, the compound that causes the burning sensation. They range from large and mild to tiny and extremely hot; heat is concentrated in the pale ribs and seeds. Colour shows ripeness rather than heat. Fresh green and red chillies, jalapeños, poblanos and rocotos are listed separately; dried chillies and chilli flakes are separate too.

Capsicum species

How it’s used

  • Chopped into curries, salsas and stir-fries
  • Pounded into sambals and pastes
  • Slit and fried in tempering
  • Pickled
  • Stuffed and roasted (larger types)

Characteristics

Taste
Hot, with fruity, grassy or smoky notes depending on type.
When cooked
Heat spreads into oil and liquids; removing seeds and ribs reduces it.
Sold as
fresh, dried, flakes, powder, paste
Cooking uses
Commonly cooked, Usually eaten raw, Mainly a seasoning, Used for tempering (tadka)

Kinds in our pantry

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Wear gloves or wash hands well after cutting hot chillies; keep away from eyes.
  • Very hot chillies can cause pain and stomach upset; add gradually.

Related ingredients

Recipes with chilli pepper

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