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Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico (which is also known as chile colorado), Anaheim, serrano, and other cultivars.
Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.[10][11] Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study[12] reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as heat.[13]
The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters.[14] Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.
According to Guinness World Records, as of 1 March 2011, the world's hottest chili pepper is the Trinidad Scorpion Butch T pepper.[15] A laboratory test conducted in March, 2011 measured a specimen of Trinidad Scorpion Butch T at 1,463,700 Scoville heat units, making it hotter than the previous hottest chilli, the Naga Viper, at 1,382,118 SHU. The secret to the heat, according to the creators, is fertilizing the soil with the liquid runoff of a worm farm.[16]
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time or 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 chiles may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. Chiles 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.
The leaves of the chili plant, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup, tinola.[17] In Korean cuisine, the leaves may be used in kimchi.[18] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.
Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.
In India, most households always keep a stack of fresh hot green chilis at hand, and use them to favour most curries and dry dishes. It is 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.
Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include: