Red pepper is a common ingredient in many kitchens. In fact, some people won’t touch food without red pepper in it. But why is this red pepper so special? And was it always a part of our diet? To answer such questions, we have brought you a freshly cooked article on red pepper or red chilli pepper. Check out the health benefits and side effects of this nutritional powerhouse. Also, its history, origin and culinary uses of hot chilli red pepper flakes, crushed red pepper, or red chilli pepper as a whole. Let’s learn more about red pepper before it gets too hot to handle (pun intended).
History and Origin
Before we get into the nutritional info of red peppers and other cool stuff (actually hot), we need to know about the origin of red peppers.
It is believed that the red chilli pepper originated in the Americas, and there is strong evidence that it has been cultivated since 7500 BC. However, the rest of the world was introduced to chili pepper much later.
European explorer Christopher Columbus, with his discovery of America, brought back chili pepper with him to Europe in the 15th century. It is also believed that he named the spice “pepper” because it resembled black pepper.
Red chilli pepper was initially seen as a sign of opulence and was not accessible to the common people of Europe. Only the wealthy could afford it. Around the 16th century, Portuguese and Spanish explorers introduced red pepper to the rest of the world, including Asia and Africa. Hence, it didn’t remain a rich man’s food for long.
As chilli red pepper is able to survive in diverse climates, it became a common part of Asian cuisine. What’s interesting to know is that although Europe introduced chili peppers to the rest of the world, it is not known for spicy food.
In current times, basil leaves, oregano, and other spices are given more importance in Europe. In contrast, in Asian countries like India, red pepper is more commonly used in food. Different varieties of red pepper are grown in different countries because of its versatility.
Why red chilies are so hot?
I’m sure you are curious to know why red peppers and red chilies are so hot. It is because of a compound called capsaicin. Many people believe that capsaicin is mostly present in the seeds, so they avoid them. However, capsaicin is actually present in a white inner membrane known as the placenta (surrounding the seeds).
Capsaicin belongs to a family of compounds called capsaicinoids. These compounds vary in their heat levels, which is why different chilies have different properties.
After eating red pepper or red chilli pepper, capsaicin mixes with saliva and binds with TRPV1 receptors. These receptors tell the brain that the mouth is burning.
What’s interesting to note is that birds like parrots don’t have these receptors, which is why they can eat red pepper without feeling the heat. Also, birds help in the dispersion of seeds, making them carriers.
The Scoville Scale
The Scoville Heat Unit (SHU) is a measurement used to quantify the heat of chili peppers. It tells about the concentration of capsaicinoids in the pepper.
The scale ranges from 0 for bell peppers up to millions of SHU for some extremely hot varieties of red chilli peppers like the Carolina Reaper.
This method may not always be accurate because it depends on taste receptors.
Red Chilli Peppers: Types and Varieties
Chili peppers are classified and grouped under different criteria.
Some of the hottest chilies are the Carolina Reaper (SHU- over 2,000,000) and the ghost pepper. Medium hot peppers include jalapenos (2,500-8,000 SHU).
If we classify red chilli pepper or red pepper by shape, we have:
Long and thin
Cayenne (30,000-120,000 SHU), Serrano Pepper (5,000 to 15,000 SHU ) , Byadagi Chili (variable), Thai Chili (100,000 SHU )
Round
Cherry peppers, Chiltepin Peppers (100,000 to 200,000 SHU) , Padrón Peppers (500 to 2,500 SHU), Jalapeño
Lantern-shaped
Chinese lantern, Orange lantern chili
Wrinkled
Habanero (100,000 to 350,000 SHU), Dried Wrinkled Chili Peppers (Variable SHU)
Some of the smallest are Bird’s eye chili (50,000- 100,000 SHU), while the largest is the bell pepper. With a sweet flavor, there’s the banana pepper (0-500 SHU). For an earthy flavor, there is the ancho (1,000-1,500 SHU).
Often Bell pepper and Red pepper are confused with the similar name. Bell pepper comes in 3 different colors and often cooked asvegetables or used as salad. However red pepper is not red bell pepper.
Overall, there are over 5,000 types of chili red peppers. These are cultivated in different parts of the world and are found to be suitable for their specific areas.
Nutritional Powerhouse - Red Chilli Peppers
When we talk about the nutrition of red peppers, that’s often ignored due to their spiciness and aroma. People use red peppers to add flavour to their food, but they forget that red peppers are a nutritional powerhouse.
For instance, 1 tablespoon of red chili (about 15 grams) provides 1.3 grams of carbs, 0.3 grams of protein, 80-90% water content, and 0.2 grams of fiber.
Additionally, red peppers contain vitamins A, K, B6, B9, E, potassium, copper, and are a great source of vitamin C.
Vitamin C helps boost immunity, while vitamin B reduces inflammation and boosts metabolism.
These nutrients make red peppers or red chilli peppers very beneficial for health. In the next section, we will mention some benefits of red peppers.
Red Chilli Peppers - Health Benefits
Although there’s no strong evidence, some research (1) suggests that capsaicin in red peppers helps in weight loss. It is low in calories and has a decent amount of fiber, making it a satisfying addition. It also boosts metabolism.
However, people don’t typically eat red pepper as fruit, and the quantity that can help with weight loss is undetermined. More concrete evidence is needed.
One study (2) states that red pepper may reduce the risk of death by 12%. Over 16,000 participants below 18 years of age were selected. After 20 years, it was found that those who consumed red peppers daily had a reduced risk of death compared to those who didn’t. However, this study is incomplete as other foods were not taken into consideration.
Researchers (3) suggest that capsaicin supplements can lower blood pressure. The exact mechanism is still being studied, but it is believed that capsaicin interacts with the nervous system to relax blood vessels.
Red pepper and heart health studies are limited, but the nutritional profile of red pepper makes it an excellent choice for good health.
Having a diverse gut microbiome is beneficial, and some research (4) suggests that capsaicin might increase the diversity of good bacteria in our gut.
Beyond gut bacteria, some research suggests that capsaicin helps in treating stomach ulcers, preventing irritable bowel syndrome (IBS), preventing inflammatory bowel disease (IBD), and relieving some symptoms of gastroesophageal reflux disease (GERD).
There is limited research (5), but capsaicin is also considered for its pain-relieving properties. It provides some relief from neuropathic pain. More concrete evidence is needed to understand the effects of capsaicin and red pepper in general for pain relief.
Red Chilli Peppers - Potential Side Effects
Although red chili peppers offer several benefits, they have a few side effects. Besides being hot and giving a long burning sensation, red pepper can affect digestion.
The main reason for digestive problems is capsaicin. It can irritate the digestive system, leading to heartburn, acid reflux, upset stomach, and diarrhea.
However, these symptoms may vary from person to person. No evidence suggests that eating red pepper will always lead to such effects.
Other than digestive issues, allergies are also considered a side effect. Mild skin irritation, skin issues, and difficulty breathing are possible with red peppers. However, there is no research to support the specific quantity that can cause such issues.
Mouth and eye irritation are common. Consumers should handle red pepper wisely and safely.
Culinary Uses
Chili peppers are used in different ways around the world. The three most common uses are fresh, dried, and powdered.
Fresh chili peppers are eaten as they are or cooked with vegetables in their natural state. Generally, local chilli varieties are used, which may vary depending on the region. Fresh chili peppers are common in pickles, salads, and as toppings for food. An interesting point to note is that the same dish can taste different in various places just because of the chili peppers used.
Dried chili peppers offer another great use. Fresh chilies are dried under the sun, allowing them to be stored for extended periods. This method is also ideal for exporting to different locations. Red chili flakes or red pepper flakes are commonly made from crushed red peppers.
The major difference between fresh and dried chilies is the seeds. During the drying process, some seeds are lost.
Powdered chili is the most commonly used form. In India, it is an important ingredient in many dishes. The powdered form can add color and flavor and is trusted to provide the desired level of spiciness.
Chili peppers thrive in warm temperatures (21-32°C) with adequate sunlight (6-8 hours daily) and consistent moisture, avoiding waterlogged soil.
In Asian cuisines, red pepper powder and salt are often provided to customers so they can customize the spiciness of their dishes. However, powdered spice generally tastes better when used during cooking.
If we discuss chili peppers and their uses without considering how they are used around the world, it would be a red-hot crime. In the next section, we will explore some common uses of red pepper in food.
Red Peppers Around the World
Mexican cuisine is often associated with red peppers and heat. Whether it’s the jalapeño in tacos or the smoky chipotle in adobo sauce, red peppers are a staple. Mole Poblano, a sauce made with dried red peppers, chocolate, and other spices, is frequently served with chicken or turkey during celebrations.
In Peru, Aji Amarillo (SHU- 30,000-50,000), a bright yellow chili pepper, is commonly used. It has a complex blend of heat and fruitiness and is served with dishes like ceviche and lomo saltado.
India is home to one of the hottest red peppers in the world, Bhut Jolokia, or ghost pepper. Red chili is used in a variety of dishes, including some sweets. Along with red chili, green chili is also common, often used in vegetables, dal, chutneys, and curries to enhance flavor.
Crushed red peppers or red chili flakes are very common and popular in pizza in India. Here Red chili flakes and oregano are used as garnish for sauces of various kind, pizza, pasta, dips, rolls, etc. For it, different variety of red chili pepper are considered.
Many Indians believe that the color of food matters, with red often seen as indicative of rich taste.
Feeling the heat? Drink milk instead of water. The casein in milk helps neutralize the heat more effectively.
Thailand’s Tom Yum soup and red curry are very popular. These dishes include fresh red chilies along with a variety of vegetables and meats.
In South Korea, kimchi, a fermented vegetable dish, uses gochugaru (Korean red chili powder) and other spices. Tteokbokki, a common Korean street food, features gochujang (chili paste) and gochugaru.
China’s Kung Pao Chicken and Sichuan Hot Pot use dried red chilies to provide a rich, spicy taste.
Spain and Italy may not use red hot chilies as extensively as Mexico and India, but they do incorporate them in their cuisine. Interestingly, Europe, which popularized chilies globally thanks to explorers, is not known for particularly spicy dishes.
In Europe, sweet bell peppers are more commonly used in vegetable stews and ratatouille. Smoky pimentón (SHU- 500) is a major ingredient in paella, a dish made with rice, vegetables, and chicken.
Buffalo wings, a spicy creation from New York, are often coated with a red hot sauce made from red peppers. These are considered classic appetizers in the U.S., especially during sports events.
Conclusion
We are sure the SHU of this article was over 1 million! Today, we discussed the origin of red pepper, explored some popular chilies around the world, and their various uses.
Red chili is an important spice, and when used in moderation, it can add much-needed taste and texture to our food. It offers numerous benefits, and we’ve touched on a few of them.
Share your thoughts about red chili and how you incorporate it into your cooking.
Devang Upadhyaya
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