Flavor: Hot/Pungent/Fruity
Major Flavour Compound: Capsaicin
Parts Used: Fruits
“A heat-bearing fruit enriching cuisine and metabolic health.”
Chilli peppers (Capsicum annuum) are berry fruits of nightshade plants domesticated in the Americas over 7,000 years ago and spread globally after the 15th century. Their heat comes from capsaicin, which activates pain receptors rather than taste, creating a burning sensation without raising temperature. Capsaicin is concentrated in the inner pith, increases with drying, and dissolves best in oil or alcohol. Beyond heat, chillies contribute fruity, floral, smoky, and earthy aromas shaped by variety and processing. They underpin cuisines worldwide, forming the core of blends such as harissa, mole, vindaloo, and countless regional pastes, where they provide sensory intensity as much as flavor.
