Editing Chili pepper (section)

== As food ==

=== Nutritional value ===

{{nutritionalvalue | name=Peppers, hot chili, red, raw | source_usda=1| water=88 g | kJ=166 | protein=1.9 g | fat=0.4 g | carbs=8.8 g | fiber=1.5 g | sugars=5.3 g | vitC_mg=144 | vitA_ug=48 | betacarotene_ug=534 | vitB6_mg=0.51 | potassium_mg=322 | magnesium_mg=23 | iron_mg=1|opt1n=[[Capsaicin]]|opt1v=0.01g – 6 g
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170106/nutrients Link to USDA Database entry]}}
Red hot chili peppers are 88% water, 9% [[carbohydrate]]s, 2% [[protein (nutrition)|protein]], and 0.4% [[fat]] (table). In a 100 gram reference amount, chili peppers supply 40 [[calorie]]s, and are a rich source of [[vitamin C]] and [[vitamin B6|vitamin B<sub>6</sub>]].<ref>[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170106/nutrients Link to USDA Database entry]</ref>

=== Pungency ===

Due to their unique [[pungency]] (spicy heat), chili peppers constitute a crucial part of many cuisines around the world, particularly in Chinese (especially in [[Sichuanese food]]), 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.<ref>{{cite magazine |date=14 June 2007 |title=Chili Peppers: Global Warming |url=https://content.time.com/time/specials/2007/article/0,28804,1628191_1626317_1632291,00.html |access-date=25 May 2019 |magazine=[[Time (magazine)|Time]] |vauthors=Robinson S}}</ref><ref name="forbes">{{cite web |date=20 February 2015 |title=What's driving the global chili pepper craze? |url=https://www.forbes.com/sites/johnmcquaid/2015/02/20/whats-driving-the-global-chili-pepper-craze/#367c71eb7e0d |access-date=25 May 2019 |work=Forbes Media |vauthors=McQuaid J}}</ref> Chili is a key ingredient in many [[curry|curries]], providing the desired amount of heat; mild curries may be flavoured with many other spices, and may omit chili altogether.<ref name="Jaffrey 1982">{{cite book |vauthors=Jaffrey M |author-link=Madhur Jaffrey |title=Madhur Jaffrey's Indian Cookery |date=1982 |publisher=[[BBC]] |isbn=978-0-563-16491-3 |pages=7–10}}</ref>

=== Cooking ===

Chilies 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.<ref>{{cite web |vauthors=Pratt J |title=Chili recipes |url=https://www.bbc.co.uk/food/chilli |website=[[BBC]] Food}}</ref>

The leaves of every species of Capsicum are edible, being mildly bitter and nowhere near as hot as the fruits. They are cooked as [[Leaf vegetable|greens]] in Filipino cuisine, where they are called ''dahon ng sili'' (literally "chili leaves"). They are used in the chicken soup ''[[tinola]]''.<ref>{{Cite web | title=Dahon ng Sili (Chili pepper leaves) |url=https://tribo.org/|archive-url=https://web.archive.org/web/20070312093900/http://www.tribo.org/vegetables/dahongsili.html | work=Tribo ความสุขบนเตียง |archive-date=12 March 2007}}</ref> In Korean cuisine, the leaves may be used in [[kimchi]].<ref>{{cite web | title=Vitamin Rich Chili pepper Leaf Kimchi | work=Ssoft International Corporation | url=http://sfood.info/cuisine/kimchi/k35.htm | archive-url=https://web.archive.org/web/20091114231725/http://sfood.info/cuisine/kimchi/k35.htm| archive-date=14 November 2009}}</ref>

=== Regional cuisines ===

Chilies are present in many cuisines. In Peru, ''Papa a la huancaina'' is a dish of potatoes in a sauce of fresh cheese and [[aji amarillo]] chilies.<ref name="Eugenio 2024"/> In Thailand, ''kaeng tai pla'' fish curry is flavoured with a ''tai pla'' sauce made with garlic, shallots, galangal, kaffir lime, turmeric, fish paste, and bird's eye chilies.<ref name="Eugenio 2024"/> In Jamaica, [[jerk chicken]] is spiced with powerful habanero chilies and [[allspice]].<ref name="Eugenio 2024"/> Goan vindaloo curry uses the extremely hot [[ghost pepper]] or bhut jolokia to create "perhaps [India's] hottest dish".<ref name="Eugenio 2024">{{cite web |vauthors=Eugenio R |title=Some like it hot: searching the seven continents for the best spicy dishes |url=https://www.cathaypacific.com/cx/en_GB/inspiration/dining/spiciest-dishes-in-world.html |publisher=Cathay Pacific |access-date=12 October 2024 |date=18 February 2024}}</ref> In [[Bhutan]], ''[[ema datshi]]'', entirely made of chili mixed with local cheese, is the national dish.<ref>{{cite web |vauthors=Subramanian S |date=2023-10-23 |title=This is what it's like hiking the newly reopened Trans-Bhutan Trail |url=https://www.cntraveller.in/story/hiking-the-trans-bhutan-trail-an-ancient-journey-restored-after-60-years/ |access-date=12 October 2024 |website=[[Condé Nast Traveller]] India |quote=the stew of green peppers and cheese, fiery as arson, that is the national dish }}</ref><ref>{{cite web |vauthors=Ramesh N |title=Ema Datshi |url=https://www.196flavors.com/ema-datshi/ |website=196 Flavors |access-date=12 October 2024}}</ref> Many [[Mexican cuisine|Mexican dishes]] use chilies of different types, including the [[jalapeño]], [[poblano]], [[habanero]], [[Serrano pepper|serrano]], [[chipotle]], [[ancho]], [[pasilla]], [[Guajillo chili|guajillo]], [[Chile de árbol|de árbol]], [[Cascabel chili|cascabel]] and [[Mulato pepper|mulato]]. These offer a wide range of flavours including citrus, earthy, fruity, and grassy. They are used in many dishes and the spicy ''[[Mole (sauce)|mole]]'' sauce and Mexican [[Salsa (food)|salsa]] sauces.<ref>{{cite web |title=Ancho to serrano: a guide to Mexican chillies |url=https://www.greatbritishchefs.com/features/mexican-chilli-guide |website=Great British Chefs |access-date=12 October 2024}}</ref> In [[Yoruba people|Yoruba]] cuisine, chillies are well used in many dishes including [[Ewa aganyin|Ewa Agoyin]]<ref>{{Cite web |last=Chidi |first=Chef |date=2017-11-19 |title=Ewa Agoyin - Yoruba Pepper Sauce for Beans |url=https://allnigerianfoods.com/ewa-agoyin/ |access-date=2025-03-09 |website=All Nigerian Foods |language=en-US}}</ref> and [[Obe ata]]. <!--
Chili dishes include [[arrabbiata sauce]], [[Goulash|paprikash]], [[chiles en nogada]], [[nam phrik]], [['nduja]], ''[[sambal]]'', and [[som tam]].-->

<gallery mode=packed caption="Dishes">
File:Lamb Chops With Guajillo Chili Sauce and Charro Beans (cropped).jpg|Mexican lamb chops with [[guajillo]] chili sauce and charro beans
File:Taj Mahal - Lamb Curry Madras.jpg|Lamb [[Madras curry]]
File:Chilli pickle in a plate 2.jpg|Pickled chili in India
File:Chili pepper dip Amman.JPG|Chili pepper dip in a traditional restaurant in Amman, Jordan
File:Tinolang Manok.jpg|[[Filipino cuisine|Filipino]] ''[[tinola]]'' chicken soup with ''[[labuyo]]'' chili leaves
</gallery>