Red chili, also known as chili pepper or Capsicum annuum, is a popular spice derived from the fruit of various plants belonging to the Capsicum genus. Native to the Americas, particularly Mexico and Central America, red chili peppers are now cultivated worldwide and play a central role in cuisines across diverse cultures. These peppers vary in shape, size, color, and spiciness, with some varieties being mild and sweet, while others are intensely hot.

The heat of red chili peppers is primarily attributed to the presence of capsaicin, a compound found in the fruit’s seeds and membranes. Capsaicin activates heat receptors in the mouth and stimulates the production of endorphins, resulting in the sensation of spiciness and the characteristic “heat” associated with chili peppers. In culinary applications, red chili peppers are used fresh, dried, or ground into powder, adding depth, flavor, and heat to a wide range of dishes, including salsas, sauces, marinades, soups, stews, and spice blends.