Chili pepper, (also spelled chile, or chilli) is the fruit that originates from the Americas. It was discovered in 1493 in the Caribbean by Columbus.

The most common species of chili peppers are: bell peppers, paprika, jalapeños, cayenne, tabasco, the hottest peppers such as habaneros and Scotch bonnets, rocoto peppers, and chiltepin. The shapes, color, taste and pungency of the species vary depending on the country of their origin.

Their pungency is caused by capsaicin and four related chemicals, collectively called capsaicinoids. The "heat" of chili peppers is measured in Scoville units.

The Scoville units show how many parts of water are required to dilute the solution of the pepper extract in order to eliminate the feel of pungency. For example, the hottest chiles, habaneros, have a rating of 300,000 or more, which means that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable. Pure capsaicin rates at 16,000,000 Scoville units.

Birds do not experience the burning quality of the chili peppers.

Chili peppers are believed to have many beneficial effects on health. Fresh or lightly cooked peppers are rich in Vitamin C, an antioxidant capable of removing the threat from free radicals, and capsaicin has an antibacterial effect.

Funnily enough, although Indonesian, Indian, Szechuan and Thai cuisines are particularly associated nowadays with the chili pepper, the plant was introduced in Asia by the Europeans.

Pictorial guide to peppers