Chili Pepper

Chili pepper is a thin-skinned, glossy pod that ranges from firm green to ripe red with a tapered tip. Fresh flesh has a crisp snap and bright, fruity aroma, while heat concentrates in the white pith and seeds. Slice, mince, char, or pickle to add fire and aroma to salsas, stir-fries, curries, and relishes; commonly sold fresh whole, sometimes pre-sliced or mixed by heat level.\n\nDomesticated in Mesoamerica from wild Capsicum species, chilies spread globally after the Columbian exchange and became staples in Mexican, Thai, Indian, and Sichuan cuisines. They are cultivated in warm climates worldwide and in greenhouse operations to supply markets year-round.