Description
The chili pepper (also chile pepper or chilli pepper, from Nahuatl
chīlli is the fruit of plants from the genus Capsicum, members of
the nightshade family, Solanaceae. In Australia, Britain, India,
Ireland, New Zealand, Pakistan, South Africa and in other Asian
countries, it is usually known simply as chilli.
The substances that give chili peppers their intensity when
ingested or applied topically are capsaicin and several related
chemicals, collectively called capsaicinoids.
Chili pepper pods, which are berries, are used fresh or dried.
Chilies are dried to preserve them for long periods of time,
which may also be done by pickling.
Dried chilies are often ground into powders, although many Mexican
dishes including variations on chiles rellenos use the entire
chili. Dried whole chilies may be reconstituted before grinding to
a paste. The chipotle is the smoked, dried, ripe jalapeo.
Many fresh chilies such as poblano have a tough outer skin that
does not break down on cooking. Chilies are sometimes used whole or
in large slices, by roasting, or other means of blistering or
charring the skin, so as not to entirely cook the flesh beneath.
When cooled, the skins will usually slip off easily.
