Chili peppers add kick, warmth and character to dishes. From Mexican salsas to Asian curries and spicy sauces: they are indispensable worldwide. Yet their origin lies entirely in the warm regions of Central and South America.
All chili peppers belong to the genus Capsicum. After the discovery of the Americas, Spanish and Portuguese traders spread the pepper across Europe, Africa and Asia. Within a few centuries chili pepper became a staple in countless cuisines.
What exactly is a chili pepper?
There are about 30 species within the genus Capsicum. The best-known species in the supermarket is Capsicum annuum. This includes, among others, bell pepper, jalapeño and cayenne pepper.
Botanically, chili peppers are not vegetables but berries. The plant is officially considered annual (annuum means 'annual'), but in warm climates without frost it can grow into a perennial shrub.
Why is chili pepper hot?
The heat is caused by capsaicin. This compound stimulates the heat receptors in your mouth. Your brain registers that as heat or even pain, while there is no actual temperature increase.
Chili peppers also contain a lot of vitamin C—even more than lemon per equal weight. That makes them not only flavorful but also nutritious.
Those who often eat spicy food notice that the body becomes accustomed to capsaicin. The heat then feels less intense.
The Scoville scale: how hot is hot?
The heat of chili peppers is measured with the Scoville scale. The higher the value, the more capsaicin.
| Pepper | Scoville (SHU) | Flavor profile |
|---|---|---|
| Bell pepper | 0 | Sweet, mild |
| Red Jalapeño | 2,500 – 8,000 | Fresh, slightly sweet |
| Red Spanish pepper | 10,000 – 20,000 | Bright, immediately spicy |
| Cayenne pepper | 30,000 – 50,000 | Dry, powerful |
| Madame Jeanette | 100,000 – 350,000 | Tropical, aromatic |
| Red Habanero | 100,000 – 350,000 | Fruity, very hot |
| Carolina Reaper | 1,500,000 – 2,200,000+ | Sweet start, extremely hot |
5 Well-known red peppers
1.Madame Jeanette
Very aromatic and popular in Surinamese cuisine. Intensely hot with a fruity undertone.
Cayenne pepper
Often used dried and ground. Gives a direct, sharp heat.
Red Jalapeño
The ripe variant of the jalapeño. Slightly sweeter and milder than the green version.
Red Habanero
Small, bright red and powerful. Tropical aroma with considerable heat.
Carolina Reaper
One of the hottest peppers in the world. Only suitable for true enthusiasts.
Rules of thumb for heat
The smaller the pepper, the hotter it often is.
Green (unripe) peppers are usually hotter than red (ripe) ones, which become somewhat sweeter.
Most capsaicin is in the white inner membrane (the placental tissue).
Using chili pepper in the kitchen
Chili peppers can be finely chopped fresh into stir-fries, stewed in curries and braises, dried and ground into chili powder or used in marinades and spicy sauces. If your dish has become too hot, add dairy, coconut milk or something sweet. Water does not help—fats neutralize capsaicin better.
Frequently asked questions about chili pepper
1. Is chili pepper healthy?
Yes. They contain a lot of vitamin C and antioxidants. Used in moderation they fit very well into a healthy diet.
2. Where is most of the heat in a chili pepper?
In the white inner membrane where the seeds are attached.
3. Can you freeze chili peppers?
Yes, both whole and sliced. The texture changes slightly, but the flavor is preserved.
4. What is the difference between jalapeño and habanero?
Jalapeño is relatively mild; habanero is many times hotter and more aromatic.
5. Do peppers become milder when they are red?
Often yes. During ripening they develop more sugars, which make the flavor rounder.
