Chile pepper

Chile pepper is a member of the family Solanaceae, and is widely used in many cuisines to add spiciness to dishes. What gives chili peppers their trademark pungency when ingested or applied topically is a pungent alkaloid called capsaicin. Capsicum fruits have been a part of the human diet since about 7,500 BC. Chile peppers were actually one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America. As a matter of fact, chilies are treated as a staple fruit in Asian cuisine, mainly in India, Thailand and Malaysia. In India, for instance, most households always keep a stock of fresh hot green chilies at hand, and use them to flavor most curries. Chilies are typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies. Nutrition-wise, peppers contain large amounts of vitamin C and significant amounts of provitamin A beta-carotene. In addition, they are a rich source of vitamin B6.