Chili Pepper, Pure Ground (Mild)

Chili peppers are 88% water, 9% carbohydrates, 2% protein, and 0.4% fat (table). In a 100 gram reference amount, chili peppers supply 40 calories, and are a rich source of vitamin C and vitamin B₆.^[68]

Due to their unique pungency (spicy heat), chili peppers constitute a crucial part of many cuisines around the world, particularly in Chinese (especially in Mexican, Thai, Indian, Yoruba, New Mexican cuisine and many other South American, Caribbean and East Asian cuisines. In 21st-century Asian cuisine, chili peppers are commonly used across many regions. Chili is a key ingredient in many Curries, providing the desired amount of heat; mild curries may be flavoured with many other spices, and may omit chili altogether.

Chiles with a low capsaicin content can be cooked like bell peppers, for example stuffing and roasting them. Hotter varieties need to be handled with care to avoid contact with skin or eyes; washing does not efficiently remove capsaicin from skin. Chilies can be roasted over very hot coals or grilled for a short time, as they break up if overcooked.