Spices and Herbs (Chillies)

Chilli pepper (genus - Capsicum)

The term chilli in most of the world refers exclusively to the smaller, hot types of capsicum and are rich in vitamin C. The mild larger types are called bell pepper or simply just pepper. Chilli peppers and their various cultivars originate in the Americas but are now grown around the world. Currently India is the largest producer of chillis.
The most common species of chili peppers are:
Capsicum annuum, which includes many common varieties such as bell peppers, paprika, cayenne, jalapeños, and the chiltepin
Capsicum frutescens, which includes the tabasco peppers
Capsicum chinense, which includes the hottest peppers such as the naga, habanero and Scotch bonnet
Capsicum pubescens, which includes the South American rocoto peppers
Capsicum baccatum, which includes the South American aji peppers

The substances that gives chillies their intensity when ingested or through topical application are called capsaicinoids. The degree of intensity is measured in Scoville units (SHU). The bell pepper is measured at 0 SHU, jalapeños at 3,000–6,000 SHU, habaneros at 300,000 SHU and the hottest chilli, the Naga Jolokia, measures over 1,000,000 SHU. By removing the seeds and inner membranes inside a chilli, reduces the heat of a pod.
Chilli peppers are used around the world to make a wide variety of sauces, known as hot sauce, chilli sauce, or pepper sauce. There are countless recipes. They are also dried and roasted for later use.
Chillies are very popular in food preparation and are used in many dishes to add spice and heat (eg. Indian Curries, Mexican Chili Con Carne, many of the Thai, Indonesian and Chinese traditional dishes)

spice chili pepper chilli