Chilli in sticks, 100 g

Chili peppers come in a vast array of varieties. All are spicy and pungent, but differ in shape, color, and intensity of flavor – ranging from mild to scorching. A general rule is that the smaller the pepper, the hotter it is.

The spiciness of chili peppers depends on the amount of capsaicin – an oil found in the seeds and flesh. This oil can burn skin and eyes, so it's best to wear rubber gloves and remove the seeds when preparing chili peppers.

Raw chili peppers contain twice as much Vitamin C as lemons. Chili peppers help the body produce endorphins, which improve circulation and boost the immune system. Chili peppers have a faint aroma and a pungent, spicy taste.

In India, chili peppers are an indispensable ingredient in everyday dishes, providing a cheap way to enhance flavor and aroma.

Red chili peppers are primarily used in meat, vegetable, and rice dishes, ranging from salads and soups to stews and combinations with rice. Ground red pepper is particularly useful and pleasant in various vegetable purees; it pairs well with garlic, coriander, basil, savory, and bay leaf powder – adding variety and interesting flavor notes to familiar dishes.

Red pepper is a component of all types of intensely spicy curries and most other spice blends. It's less common in roasted poultry, although it adds a piquant flavor and masks the characteristic chicken smell (in such cases, it's used with star anise and garlic 15 minutes before the dish is ready).