• History - and general information
• Buying, Storing & Working with Chilis - Methods and Hints
• Varieties, Fresh & Dried - descriptions and pictures
• Ground & Powdered Chilis - including mixes
• Sauces & Potions - common varieties.
• Health Considerations - are hot chilis safe?
• Hotness - heat scale and chart
• Links - to other Chili sites

The chili, including bell peppers ("capsicum" in GB) are all descended from plants native to Central and South America. They were in general use there when Europeans first landed in the New World.

The Portuguese are most responsible for inflicting chili peppers on the world. They took to them right off and transported them to Africa and to their trading post in Goa, India. Dried red chilis are light, long lasting and contain mature, eager to sprout seeds so chilis quickly spread everywhere traders traded.

Some maintain, particularly regarding Eastern Europe, that some chilis came to there from China and point to differences between paprika and pimento peppers, but I find no evidence. Chilis entered Eastern Europe through India and Turkey, but those were chilis brought from Brazil by the Portuguese (and would differ from Spanish chilis brought from Mexico).

The hottest chilis are particularly appreciated in the tropics because they induce sweating which makes the body feel cooler. This is less appreciated in the frozen north but heat-free bell peppers are appreciated everywhere.

Today it's as difficult to imagine Thai or Indian cuisine without chilis as it is to imagine Italian cooking without tomatoes or Irish without potatoes, but chilis, tomatoes and potatoes were all unknown in Europe and Asia before 1500.

Chilis are used unripe (green), red ripe, and dried red. Dried green bell peppers are used as a flavoring additive in the food industry. There is little difference between the hotness of a green chili and its red ripe form, but some hotness is lost in drying.

• Caution: After working with hot chilis, especially fresh ones, immediately wash your hands, tools and work surfaces with strong detergent, soap or cleanser. Until then do not touch your eyes or genital areas - or anyone else's. Touching your own will result in intense stinging for a few minutes, but touching someone else's may have more lasting consequences.
• Cleanup: The hotness in chilis is oil soluble and not water soluble. Just rinsing won't get rid of it, you have to use detergents, cleansers or other potions you'd use to clean oily things.
• Where the heat is: The hotness of a chili resides in oil droplets clinging to the internal membranes that hold the seeds, not in the seeds as many cookbooks tell you. If your chili is too hot you can cool it by carefully removing these membranes. In a dried chili, or one that has been abused, the hotness has been smeared onto the seeds and flesh.
• Chopping: To chop a fresh chili fine, cut the cap off, then cut it in half lengthwise, squish each half a bit flat cut side down and slice lengthwise into very thin strips. Finally, arrange the strips into a bundle and slice crosswise very thin. No further chopping is required in most cases.
• Chopping Dried Chilis: This can be a problem. They are tough and don't grind in a mortar and if you try to chop them the pieces jump all over the place. What I do is use a pair of scissors and cut them into thin slices. A couple of presses with a knife blade through the stack of chips is probably all the chopping you will need.
• Storing Chilis: Unbag fresh chilis and leave them on the counter for about an hour, tossing once or twice to make sure the surfaces are dry. Wrap them loosely in plastic and refrigerate. Bell peppers will keep at least a week and some hot green chilis will last for three weeks or more.
  Dried Chilis should be stored in an air tight container out of sunlight. They will last for months but start to fade in 6 months or so and should be replaced.

Our list contains chilis you are likely to find available for purchase (mostly). Trying to list all chilis is as futile as the ancient Egyptian priest's attempts to catalog all the gods and goddesses of the Nile valley - new ones continue to appear and the old ones change. Sometimes this is from deliberate breeding, but often from accidents of nature.

The chilis pictures and the hotness ratings (H#) are from Southern California grown examples and results may differ elsewhere. Caution: the heat ratings are typical, but actual variation is wide depending on soil, weather and the perversity of chili plants. Always test to avoid disappointment (or devastation).

Anaheim (Long Green, California Green, Chili Verdi - when ripe: Chili Colorado, California Red Chili)
Fresh green or red ripe (Chili Colorado) or dried red (usually called California), 6" to 11" by 2", H2. These mild and mild flavored chilis may be sold as "Long Green Chili" and are similar to New Mexico and other chilis that fit that description.

Anaheims are often used by restaurants for Chili Rellanos and other recipes that should be made with Poblanos because they are large enough to stuff, available, low cost and because Poblanos can sometimes be hotter than they think their customers want. The Anaheim lacks the dark flavor of the Poblano, but is otherwise a fine chili.

Ancho
Dried black H1-H2, 2" to 4". This is the dried from of the Poblano, (both are shown in the picture) and is one of the sweetest and most flavorful of the dried chilis. They are often used in Mexican sauces.

Arbol (rat tail chili)
Shown fresh green, fresh ripening and dried red, H4, 2" to 5" and very slender with a sharp point. Dried arbols are excellent when you want a bit more heat than the commonly available Japone provides. The Arbol is easily recognized from its long slender form (similar to Thai chili but larger).

Armenian
Fresh yellow-green, 5" by 2-1/2" yellow green, tapered with a blunt end, H0. These can be used the same way as bell peppers but taste a little more like Italian peppers.

Bell Peppers (Eng. capsicum)
- fresh green or purple and ripe red, yellow and orange, H0. Bells are always available fresh and are only dried for use as industrial food additives. Box shaped to heart shaped, these large (up to 5" across) chilis feature thick, crisp and flavorful flesh with no heat, making them popular in nearly every cuisine worldwide.

Cascabel (Chili Bola) - dried red, H4 - a smallish round chili that gives a nutty flavor to sauces. Used mostly in Mexican cooking

California
Dried red, 4" to 8" x 2", H2. California chilis are usually dried red Anaheims but can be a number of similar varieties. They can be used in mild Mexican sauces and are a major ingredient in California Chili Powder. Subst: New Mexico Chili.

Capsicum

1. The scientific family name for all chilis.
2. Bell Peppers in England.

Cherry Pepper
Cherry Pepper - Hot
Fresh red spherical to slightly pointy, 1" diameter, H0-H1. Cherry peppers are used for salad plates and mild pickles. Hot Cherry Peppers look exactly the same but will knock the socks off the unwary at H4 or hotter and can be used same as Fresnos.

Chilaca - see Pasilla.

Chipotle
Dried red, dried red canned in Adobo Sauce, H5. These are actually red ripe, dried and smoked Jalapenos. Rarely available dried, they are very common put up in tiny cans with Adobo sauce. Those pictured with a fresh Jalapeno have been removed from their adobo sauce.

Used mainly in Mexican cooking, Chipotles in Adobo Sauce, with their smoky flavor, are absolutely wonderful with scrambled eggs and in other egg dishes.

Colorado (Chili Colorado) - this is a red ripe Anaheim Chili - not nearly as common as the green ones.

Curd Chilli
India. These are green chilis soaked in yogurt and salt, then sun baked for nearly a week. Fry them in a little oil and serve as a condiment. They are used most on the west coast of India. Actually pretty tasty, hotness about H3.

de Arbol - see Arbol.

Dutch Red - see Holland Red.

Fresno
Fresh green and red, H4-5. A conical, thick walled chili about 2" to 3" long. This is the most common hot red chili in Southern California, both in the supermarkets and in Korean and other ethnic markets. They are sometimes labeled "red jalapenos", which they aren't, but are of similar size and hotness. I have also seen Fresnos listed on European sites so they are apparently becoming common there as well.

This is an excellent general purpose hot red chili for most ethnic cuisines since it is available and of compatible flavor. The less commonly available Holland Red is also a good choice.

Greek - see Italian.

Green Chili - the mythical "green chili", H0-H10. One of the most common stupidities of cookbook writers, particularly ethnic cookbooks, is to call for "three green chilis". Really? What kind of green chilis do you have in mind? I propose cookbook writers use a "Serrano equivalent" so we have some idea where we're supposed to be on the heat scale at least.

Guajillo
Dried red, 4" to 6" x 2" H3-H4. This chili is similar to California and New Mexico but smoother and glossy, and significantly hotter. Used in Mexican sauces.

Guero (Yellow Hot, Caribe, Goldspike)
3" by 1" conical, H4. These appear to be a yellow version of the red Fresno and are nearly as hot.

Habanero, Orange
1" long lantern shaped orange yellow and H10. These are very, very hot but also have an interesting fruity flavor making them attractive even in salads (not too much and sliced very thin).

Habeneros are very popular for the hottest hot sauces and potions, but they rot relatively quickly which makes them hard to dry, so use them soon after you buy them.

Habanero, Red - Closely related to the Orange Habanero but red and more conventionally conical, these are seen in the Caribbean and parts of Mexico but I have yet to see them in Southern California except as an ingredient in chili sauces.

Holland Red
Fresh red, 4" to 6" x 5/8" bright red and tapered to a sharp point, hotness H4-5, fairly thick flesh and sweet taste. These are popular in Holland and it's former colonies in Indonesia as well as other parts of Europe and California. A good choice for most ethnic cuisines, substitute Fresno if they're not available.

Hungarian Wax
Fresh yellow green, 4" to 5" by 1-1/2" with roundly pointed tips, Hotness H4.

India
Fresh green, H2-H4. Pictured left are H2 from a produce market, and and right are H4 from an Indian grocery. With these, you'll just have to try them and see. Subst: Korean Chilis

Italian (Pepperoncini, Tuscan Peppers, Greek Peppers).
Fresh green, 2" to 6" long by 3/4", H0-H2. Theses are most commonly seen pickled, and most are far more vinegary than hot and have a generally disappointing flavor. The Greek varieties are said to be better. Italian peppers are fine for munching fresh green and raw though.

Jalapeno
Fresh green, 2" to 3" by 1" dark green with blunt tip H5-H6. The Jalapeno, with its relatively thick flesh and distinctive flavor is the preferred chili for many Mexican salsas and for hot pickled peppers.

Note: plant breeders have developed a special "low heat" variety of Jalapeno so "Mexican" restaurants in New York can advertise "real Jalapeno peppers" without devastating the population.

Japanese (Shishito Chile)
Fresh slightly yellowish green, 2" to 3" by 1/2", H1. These chilis have unique lengthwise ridges and blunt ends. They have good flavor but practically no heat.

Japone
Dried red, hotness H3.This is the most common dried red chili and seems to be sold everywhere in the Mexican section of markets. In SoCal they are often available bulk from bins. Note that they are almost always missing their caps and stems.

Japones have good flavor and darken easily in hot oil, but most I've found really aren't as hot as they're supposed to be, so I use something else (like Arbols) if I want to spice up your food. Japones are the accepted dried red chili to use in Chinese cooking.

Korean
Fresh green, 3" to 5" by 3/4" tapered to a slightly blunt point, H2-H4 Found in Koran groceries, these chilis vary rather widely in hotness. Subst: Indian Chilis.

Long Green Chili
Fresh green, 6" to 11", H2. Commonly Anaheim in SoCal, but could be New Mexico or any other variety of large mild green chili. Often used for stuffing in "Mexican" cooking, but I prefer Poblanos (hotter and deeper flavor). Long greens are excellent though for just munching raw.

Manzana
Fresh orange, red, green; round to bell shape, 1" to 2",

Mirasol - fresh red, 4" to 5" by 1" tapered to a sharp point, H4. This chili has a unique fruity flavor but is not commonly available in SoCal.

New Mexico
Dried red, 4" to 6" x 2", H2 typ 6"x1-3/4". This chili is used as a major ingredient in New Mexico Chili Powder and in various Mexican sauces. Subst: California Chili.

Pasilla - Fresh green, red ripe, whole dried, ground powder, 6" long by 1",with a very blunt end - hotness H3. Poblanos are often called "Pasilla" in error so be sure which a recipe actually calls for - if it's for stuffing it probably wants Poblanos. This chili has a deep slightly smoky flavor and is often used for Mexican stews and salsa. Subst: for green pasillas, Poblanos.

Pepperoncini - see Italian.

Pequin - red dried, 1/3" by 1/4" pointed. H9". A very small but very hot chili with a complex flavor.

Pimento
Red ripe, round or heart shaped to 4" diameter with thick walls making them substantial and attractive for food processing uses where appearance is a factor. Hotness H0, they are very tasty and sweet, similar in flavor to red bells but more intense. Unfortunately they are seldom seen in stores in the U.S..

Poblano (not Pasilla)
Fresh green H3, rarely red ripe - dried red it is called Ancho. This large (4" to 6"), very dark green conical chili has moderately thick flesh with a unique flavor, but hotness can vary widely.

Poblanos are the correct chili for Chili Rellano, but many restaurants use the less flavorful Anaheim for reasons of cost, availability and for fear of the somewhat erratic hotness of the poblano.

Scotch Bonnet - Nearly identical to the orange Habanero but a little more rumpled in shape.

Serrano
Fresh green, H6. This is our "standard" for hot green chilis. It is hot on just about anyone's scale, is widely available and reasonably reliable as to how hot it actually is, and has been adopted by many immigrant communities. The Serrano has a distinctive flavor, moderately thick flesh and generally is between 2" and 3" long by 1/2" in diameter with a rounded point.

Thai restaurants adopted Serranos for their condiment trays in the days before California had geared up for Thai chilis, and people became so used to their flavor some Thai restaurants now provide both Serrano and Thai chilis. Their prominent place in Indian groceries indicates the Indian community has adopted them as well.

Mexicans use Serranos wherever Jalapenos just aren't hot enough to do the job. They also put up cans of pickled Serranos in the same manner as Jalapenos, but I consider pickled Serranos just a bit too hot to enjoy munching on.

Shishito Chile - See Japanese Chili.

Thai Chili
Fresh green or ripening, 2" to 3" by 3/8", long thin and pointy, hotness H8-H9 (H5?).

This is the pepper that should be sliced up in the condiment tray at Thai restaurants, but its place is often taken by Serranos which are tastier and supposed to be milder. I have, however, eaten at Thai restaurants that served both, and where the Thai chilis were less hot than the Serranos. Apparently California grows some rather mild Thai Chilis, but the ones I get at Sunland Produce are hot enough.

If you pick out red ripe ones you can dry them successfully for hot dried chilis.

Tuscan - see Italian.

Verdi (Chili Verdi) - see Anaheim.

Yellow Hot Chili - see Guero.

Yellow Wax, Long
Yellow green, 6" to 9" by 2", H4. Similar in size and shape to the green Anaheim, these are much hotter.

Aleppo
Hotness H1 certainly one of the finest low heat powders, Aleppo is much sweeter, tastier and hotter than American paprika. Grown in northern Syria, it is suitable for Lebanese, Turkish and Persian cooking. Subst: Korean - hotter and less sweet.

Cayenne
Hotness H8 a distinctly hot powder with little flavor, Cayenne is the "standard" for adding heat to recipes without affecting the flavor, including adding heat to California and New Mexico chili powders. As a commercial product it may be made from Cayenne chilis or from some similar chili.

India Extra Hot
Well, Artesia CA India at least. H7. This is hot end of the four grades sold in Indian groceries around here (Paprika, Kashmir, Reshampatti and Extra Hot). It's nearly as hot as Cayenne but has better flavor. Use it for the cuisines of southern India and on the west coast from Goa on south, or wherever Cayenne is called for.

Kashmir
Hotness H3. Much less sweet and quite a bit hotter than Aleppo, Kashmir chili powder is used in Indian cooking, particularly in the relatively softly spiced meat dishes of the north.

Korean - Flake and Powder
Hotness H2, sweet and tasty chili flake and powder used liberally for kimchi and other Korean dishes. Less sweet and hotter than Aleppo.

New Mexico Chili Powder
This is a seasoning blend invented in Texas in the 1800s. It is available in mild and hot versions and is generally made from New Mexico chilis, paprika, guajillo chilis, black pepper, onion powder and garlic powder. Ceyenne may be added for hotter formulas.

Paprika, U.S.
Hotness H0. Undistinguished to slightly bitter in flavor and lacking any heat, U.S. Paprika is pretty much for decoration, but often dull in color too. Obtain genuine Hungarian paprika if possible.

Paprika, Hungarian, Sweet & Hot
Hungarian paprika is sweet, flavorful and brilliant red. "Sweet" (H0) and "Hot" (H2) versions are used. Though now the signature spice of Hungarian cooking, peppers were not planted there until around 1750 and paprika was little used until after 1850. It is said the technique for grinding chilis into fine powder was first developed in Hungary. It is probable these peppers came into Hungary through Turkey.

Reshampatti
Whole reshampatti chilis are common in India but not seen in the U.S., though the ground version is common in Indian groceries. This chili powder is a little less sweet and a bit hotter H4. than Kashmir and a good choice for all-around Indian cooking.

White Chilli Powder
This ground chili powder is used a fair amount in India to spice up recipes with white sauces. I'm not sure how it's made but it's an extremely fine powder and about as hot as Reshampatti (H4) but lacks a lot of the distinctive flavor of red chili peppers. Consider it a "hottening agent" only.

Common Chili Sauces

There are a zillion bottled hot sauces sold and every hot sauce freak has his favorte, often with a names like "Death Sauce", "DOA", "Insanity Sauce" or similar. I've ignored those overpriced potions in favor of stuff you can buy at your local grocery at reasonable prices.

How hot a hot sauce you want to use on what varies by individual and is highly subjective, and many of you probably don't want to ask me anyway (I drank that bottle of Tapatio straight in 4 days. Some of the others were hit pretty hard too, and half the Pickapeppa was gone within 2 hours). All sampling and comparisons were done by licking big dollops off the palm of my hand to assure purity.

Tapatio ® is a simple and very low cost hot sauce found on the tables of practically every Mexican restaurant in Los Angeles County (where it's made). Not real hot as hot sauces go (about H4), it's made from water, unspecified red chilis, salt, spices, garlic, acetic acid, xanthan gum and sodium benzoate.

Cholula ® has a more complex and sophisticated flavor than Tapatio (and it's more expensive). The flavor is light and somewhat fruity compared to more earthy Mexican sauces. It's pretty mild at around H4, and it's made in Mexico from vinegar, water, red chilis, pequin chilis, salt, spices and xanthan gum. VK K-Pareve.

Tabasco ® Green Pepper Sauce has a distinctive jalapeno chili flavor and is much milder than regular Tabasco at around H3. It's quite tasty and excellent for places you want a mild jalapeno flavored hot sauce. I've use a liberal dash each of the Tabasco Green and Tabasco Red in tomato juice to spice it up before drinking. Made in USA (Louisiana we presume) from vinegar, jalapeno peppers, water, salt, corn starch, xanthan gum and ascorbic acid (vitamin C). K.

Tabasco ® Pepper Sauce is the traditional McIlhenny product made on Avery Island Louisiana for over a century. It's decently hot at around H6 and owes its clean flavor to aging in oak barrels. Tabasco Pepper Sauce was long ago adopted as the correct sauce for mixed drinks because of its clean sharp flavor and the fact that it contains no oil. Today many sauces have no oil, but Tabasco isn't likely to lose its status any time soon. Made from vinegar, red chilis and salt. K.

Tabasco ® Habanero Sauce is the hottest of the McIlhenny products at around H7. Its habanero flavor is tempered by the traditional Tabasco flavor and it's not as hot as you might expect from something labeled "Habanero Sauce" because it's "Jamaican Style" with a lot of other flavoring ingredients. Made from vinegar, habanero peppers, cane sugar, Tabasco Pepper Sauce, salt, mango puree, dehydrated onion, banana puree, tomato paste, tamarind puree, papaya puree, spices, and Tabasco pepper mash (aged pepper, salt). K.

Pickapeppa Sauce ® is a real Jamaican hot sauce made in Jamaica for over 80 years. It's much sweeter and fruitier than the Tabasco "Jamaican style" Habanero Sauce and not nearly as hot at around H4. Aged for 1 year in oak barrels, it's an honest and very tasty sauce made from tomatoes, onions, sugar, cane vinegar, mangos, raisins, tamarind, salt, chilis and spices.

Frank's Red Hot Original ® Cayenne Pepper Sauce is similar in both flavor and hotness (around H5) to what you'd get by blending Tabasco Red with Tabasco Green. The label claims it's the original secret hot sauce for Buffalo wings. It's an honest sauce made from aged cayenne red peppers, vinegar, water, salt and garlic powder. U.

Goya Salsita with habanero chilis has real habanero flavor and it's pretty hot at around H7, but the ingredient list makes it seem a little contrived. Made in Mexico from water, green tomatoes, salt, habanero pepper, fresh onion, acetic acid, sugar, xanthan gum, white pepper, habanero pepper extract, sodium benzoate, garlic powder, natural habanero flavor, monsodium glutamate and turmeric. VK.

Habanero Hot Sauce from Hell ® is honestly hot at around H7 and has good habanero flavor. "The World's Hottest Hot Sauce" is in quotes indicating it's someone's opinion (because it isn't - there are even some so hot they can't legally be called "sauces"). but it'll prove hot enough for most. Even I reached for a hunk of whole wheat pita bread after lapping this one up during testing. It's an honest sauce made in Arizona from water, habanero pepper, vinegar, carrots, salt, xanthan gum, garlic and spices.

Less Common Chili Sauces

Tamazula ® Extra Hot is a very fine basic Mexican hot sauce and it's made in Mexico. It's more earthy, less fruity and hotter (H5) than Cholula and has a touch of smokiness. Made from water, chili peppers, vinegar, salt, spices and 0.1% sodium benzoate.

El Yucateco ® Chile Habanero (Red and Green) You will have no complaint with either of these lacking real habanero flavor or hotness (a solid H8) - they'll make your heart pound and your brow sweat. Hotter'n'ell and real flavor so the only thing to complain about is accidentally pouring a lot more than you intended from the relatively wide mouthed bottles. Simple, straight forward habanero sauces, these are definitely Not "Jamaican style" and contain no fruits other than habanero peppers. Made in Mexico from (Red) red habanero peppers, water, tomato, salt, spices, acetic acid F.D.&C red 40 and 0.1% sodium benzoate. (Green) green habanero peppers, water, salt, garlic, spices, acetic acid, F.D.&C yellow 5, F.D.&C blue 1 and 0.1% sodium benzoate. VK.

Salsa Huichol ® - a sound and simple Mexican hot sauce made from natural ingredients grown in the Huichol highlands of Mexico. It's thicker and more earthy than Cholula but about the same hotness (H4). Made in Mexico from chilipeppers, spices, salt and vinegar.

Buffalo ® Chipotle - A very flavorful dark sauce made from chipotle chilis (jalapenos red ripe, dried and smoked), it's somewhat sweet, smoky and reasonably hot at about (H6). Made in Mexico from water, distilled vinegar, chilis peppers, salt, sugar, carmel color, spices and 0.1% sodium benzoate. Buffalo claims to be "Mexico's #1 hot sauce for 60 years".

Hot Chilis are safe. Experiments have been conducted squirting chili oils directly onto the stomach lining and no adverse effects were seen. Scientists working with pure capsaicin do so in filtered rooms wearing hazmat suits, but the pure stuff is 16,000,000 Scoville and real chilis top out at about 500,000 Scoville (A2).

The pain of hotness is entirely a nerve signaling thing and is not a real pain from damage of any kind. Birds do not have appropriate receptors and are immune to chilis so eat them and spread their seeds efficiently. The upshot of this is you can treat the seed in your bird feeder with chilis so the squirrels can't eat it, but it doesn't bother the birds at all. There are commercial products for this.

Exit Sting: If you notice this problem a day or so after eating hot chilis you are not eating enough hot chilis. The digestion adjusts and this problem goes away. For instance, I eat enough hot chilis I was not bothered by exit sting after testing (and guzzling) hot sauces for the article above.

Vitamins: Hot red chilis are extremely high in vitamin A, but have good doses of vitamin C as well as folic acid, potassium and antioxidants. They are low sodium and very low carb (A3).

Endorphin Rush: Chilis have been found to provide many people with an "endorphin rush" similar to that achieved by joggers but with a lot less effort, risk and damage to the joints (A2). It is reported this can be achieved with hot chili varieties when they are too young to be hot so people who like this effect can get it without the pain if they plant their own chili plants.

Sweating and Digestion: Hot chilis are very popular in practically all tropical areas because they induce sweating which cools the body. They are also a digestive stimulant which helps a lot in hot weather (A4).

The official measure of chili hotness is the Scoville Unit, which ranges from 0 (green bell pepper) to 16,000,000 (pure capsaicin). The hottest actual chili peppers right now are between 350,000 and 500,000 Scoville.

Remembering big numbers is difficult and the chilis don't cooperate either, forcing you to remember a range of big numbers. A single variety can show wide variation in heat depending on soil, weather and the chili plant's mood at the time.

Here we use a simple 0 to 10 hotness scale with the 10 spot held by the Habanero family. "Close enough for government work", as the saying goes. Keep in mind the wide variation and the fact that when dried, ripe red chilis can lose some hotness.

Links

• A1 - Gernot Katzer's Spice Dictionary - Botanical details
• A2 - Chemical and Engineering News - What's That Stuff - Red-Hot Chili Peppers
• A3 - About.com - Nutrition: Peppers, hot chili, red, raw
• A4 - Southern Illinois University - Red Hot Chili Peppers
• A5 - History - YaleGlobal Online - Chili: A Small Fruit that Sets Global Palettes on Fire