Chili pepper (Cayenne)

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The chili pepper,  are fruit of the genus Capsicum plant. Meanwhile, Peru is considered as the country with the most diverse cultivation of Capsicum plants. Varieties of chili peppers include Habanero, Jalapeno, Cayenne, Piri Piri, Fresno, etc. The chili pepper can be eaten raw, cooked, dried, or added as the main ingredient in powders and sauces. The heavily features strong, spicy flavor. The chilies’ pungency is due to an active alkaloid called capsaicin. The more capsaicin it contains, the hotter the chili. However, the spicy heat of a chili pepper may still vary depending on its type and growing conditions. Hot chili peppers range from 100,001 to 350,000 Scoville Heat Units, Chili peppers contain copper and iron. is also rich in folic acid.

Scientific name

Capsicum annuum

Ayurvedic name

Lal mirchi

TCM name

La jiao

Plant type


Harvested parts


Main producer


Main use

Flavoring, Repellent



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