Chili peppers & x28;also chile, chile pepper, chilli pepper, or chilli[3]& x29;, from Nahuatl chÄ«lli & x28;Nahuatl pronunciation: [ˈt͡ʃiËlËi] & x28;listen& x29;& x29;, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.[4] Chili peppers are widely used in many cuisines as a spice to add & x22;heat& x22; to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While chili peppers are & x28;to varying degrees& x29; pungent or & x22;spicy& x22;, there are other varieties of capsicum such as bell peppers & x28;UK: peppers& x29; which generally provide additional sweetness and flavor to a meal rather than “heat.â€
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