The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors,including red,yellow,orange,green,white,chocolate,candy cane striped,and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency,including some varieties of Capsicum annuum.
Chili peppers,also spelled chile or chilli,are varieties of berry-fruit plants from the genus Capsicum,which are members of the nightshade family Solanaceae,cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder,each offering its own taste and heat level.
Chili powder is the dried,pulverized fruit of one or more varieties of chili pepper,sometimes with the addition of other spices. It is used as a spice to add pungency (piquancy) and flavor to culinary dishes. In American English,the spelling is usually "chili";in British English,"chilli" is used consistently.
Gochujang or red chili paste is a savory,sweet,and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu,glutinous rice,meju powder,yeotgireum,and salt. The sweetness comes from the starch of cooked glutinous rice,cultured with saccharifying enzymes during the fermentation process. Traditionally,it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
Capsicum annuum,commonly known as paprika,chili pepper,red pepper,sweet pepper,jalapeño,cayenne,or bell pepper,is a fruiting plant from the family Solanaceae (nightshades),within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red,green,and yellow,often with pungent taste. It is also one of the oldest cultivated crops,with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus,as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications,medicine,self defense,and can even be ornamental.
Capsicum chinense,commonly known as a "habanero-type pepper",is a species of chili pepper native to the Americas. C. chinense varieties are well known for their unique flavors and,in many cases,exceptional heat. The hottest peppers in the world are members of this species,with a Scoville Heat Unit score of 2.69 million measured in the C. chinense cultivar Pepper X in 2023.
The poblano is a mild chili pepper originating in Puebla,Mexico. Dried,it is called ancho or chile ancho,from the Spanish word ancho (wide). Stuffed fresh and roasted,it is popular in chiles rellenos poblanos.
Chili sauce and chili paste are condiments prepared with chili peppers.
Buldak is a South Korean spicy barbecued chicken dish.
Maeun-tang (Korean: 매운탕) or spicy fish stew is a dish in Korean cuisine. It is a hot spicy fish soup boiled with gochujang,'고춧가루'(chili powder),and various vegetables. The name is a combination of two words:'매운',which derives from '맵다',meaning "hot and spicy";and '탕(湯)',meaning "soup". As its main ingredient,fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion,radish,chilis,crown daisy,garlic,and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with chili powder,garlic,soy sauce,and additional gochujang may be added once more to taste.
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent,ranking at 80,000 to 100,000 heat units in the Scoville Scale.
Jjamppong is a Chinese-style Korean noodle soup with red,spicy seafood- or pork-based broth flavored with gochugaru. Common ingredients include onions,garlic,Korean zucchini,carrots,cabbages,squid,mussels,and pork. The dish was inspired by Chinese cuisine.
Shishito pepper is a popular hot East Asian pepper variety of the species Capsicum annuum.
The Cheongyang chili pepper (Korean: 청양고추) is a medium-sized chili cultivar of the species Capsicum annuum,with intensity of 10,000 Scoville heat units. Cheongyang chili peppers look similar to regular Korean chili peppers,but are many times spicier.
Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia,it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens,the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali,which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals,such as the Thai ornamental varieties.
Capsicum is a genus of flowering plants in the nightshade family Solanaceae,native to the Americas,cultivated worldwide for their edible fruit,which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of Capsicum. Sweet or bell peppers and some chili peppers are Capsicum annuum,making it the most cultivated species in the genus.
Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group,including chili peppers. Paprika can have varying levels of heat,but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. In some languages,but not English,the word paprika also refers to the plant and the fruit from which the spice is made,as well as to peppers in the Grossum group.
The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering,10 to 25 cm long,generally skinny,mostly red-colored peppers,often with a curved tip and somewhat rippled skin,which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.
The Sandia pepper or Sandia chile pepper is a New Mexico chile pepper cultivar of the species Capsicum annuum with a scoville rating which ranges from mild to hot. This cultivar is extensively grown in New Mexico where it was developed and is popular in New Mexican cuisine. Sandia peppers picked while still green are typically roasted to produce green chile. When ripened,this variety can be dried and ground to make chile powder. Sandia peppers grown and consumed in New Mexico are most commonly used to make red or green posole,green chile stew,and carne adovada.
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