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07-SEPTEMBER-2008 03:17:44 - Chili pepper Redirected from Chilli pepper For other uses, see Chili. Chili peppers Chili peppers The chili pepper, chilli pepper, or chili, is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae. Even though chilis may be thought of as a vegetable, their culinary usage is, generally, a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub. The name, which is spelled differently in many regions chili, chile, or chilli, comes from Nahuatl chÄ«lli via the Spanish word chile. The term chili in most of the world refers exclusively to the smaller, hot types of capsicum. The mild larger types are called bell pepper in the United States, Canada and sometimes the United Kingdom, sweet pepper in Britain and Ireland, capsicum in Pakistan India and Australasia, and paprika in many European countries. Bell peppers are often named simply by their colour e.g. green or red pepper. Chili peppers and their various cultivars originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine. Contents 1 History 2 Species and cultivars 3 Intensity 4 Culinary use 4.1 Chili fruit 4.2 Chili leaves 5 Decoration 6 Popularity 6.1 Evolutionary advantages 7 Spelling and usage 8 Nutritional value 9 Possible health benefits 10 Possible health risks precautions 11 References 12 External links History Chilli peppers have been a part of the human diet in the Americas since at least 7500 BC and perhaps earlier. There is archaeological evidence at sites located in southwestern Ecuador that chilli peppers were already well domesticated more than 6000 years ago,12 and is one of the first cultivated crops in the Americas that is self-pollinating. Chilli peppers are thought to have been domesticated at least five times by prehistoric peoples in different parts of South and North America, from Peru in the south to Mexico in the north and parts of Colorado and New Mexico Ancient Pueblo Peoples.3 Christopher Columbus was one of the first Europeans to encounter them in the Caribbean, and called them peppers because of their similarity in taste though not in appearance with the Old World peppers of the Piper genus. Chillis were cultivated around the globe after Columbus' time.45 Diego Ã?lvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494. From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan with the aid of European sailors. The new spice was quickly incorporated into the local cuisines. An alternate sequence for chili peppers' spread has the Portuguese picking up the pepper from Spain, and thence to India, as described by Lizzie Collingham in her book Curry.6 The evidence provided is that the chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony e.g. Vindaloo, an Indian interpretation of a Portuguese dish. Collingham also describes the journey of chili peppers from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika. There are speculations about pre-Columbian chili peppers in Europe. In an archaeological dig in the block of St. Botulf in Lund, archaeologists claimed to have found a Capsicum frutescens in a layer dating to the 13th century. Hjelmqvist also claims that Capsicum was described by the Greek Therophrasteus 370-286 BC. He also mentions other antique sources. The Roman poet Martialis around the 1st century described Piper crudum raw pepper to be long and containing seeds. The description of the plants does not fit pepper Piper nigrum, which does not grow well in European climates.7 The Black Habanero or as it is sometimes known, the Chocolate Habanero or Habanero Negra, is thought to be the closest to the original peppers that grew in the South American coastal plains.citation needed It is known to gourmets but rarely available, due to its long maturity and general rarity. Seeds are more readily available today but care is needed when purchasing as many sub species are sold under the same name.citation needed Species and cultivars Cayenne chili pepper Cayenne chili pepper See also: List of capsicum cultivars The most common species of chili peppers are: Capsicum annuum, which includes many common varieties such as bell peppers, paprika, cayenne, jalapeños, and the chiltepin Capsicum frutescens, which includes the tabasco peppers Capsicum chinense, which includes the hottest peppers such as the naga, habanero and Scotch bonnet Capsicum pubescens, which includes the South American rocoto peppers Capsicum baccatum, which includes the South American aji peppers Assorted bell pepper fruits from Mexico Assorted bell pepper fruits from Mexico Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different common names for culinary use. Bell peppers, for example, are the same cultivar of C. annuum; immature peppers being green and mature peppers being red. In the same species are the jalapeño, the poblano when dried is referred to as ancho, New Mexico which is also known as chile Colorado, Anaheim, Serrano, and other cultivars. The species C. frutescens appears as chiles de árbol, aji, tabasco, cherry peppers, malagueta and others. 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. Intensity Further information: Capsaicin, Scoville scale The substances that gives chili peppers their intensity when ingested or applied topically are capsaicin 8-methyl-N-vanillyl-6-nonenamide and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in pepper spray. When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are normally 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. The heat of chili peppers is measured in Scoville units SHU. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 3,000-6,000 SHU, and habaneros at 300,000 SHU. The record for the hottest chili pepper was assigned by the Guinness Book of Records to the Naga Jolokia, measuring over 1,000,000 SHU. Pure capsaicin, which is a hydrophobic, colorless, odorless, and crystalline to waxy solid at room temperature, measures 16,000,000 SHU. Culinary use Thai pepper. Similar in variety as the African birdseye, it is considerably strong for its size. Thai pepper. Similar in variety as the African birdseye, it is considerably strong for its size. The chili has a long association with Mexican cuisine as later adapted into Tex-Mex cuisine. Although unknown in Asia until Europeans introduced it there, chili has also become a part of the Korean, Indian, Indonesian, Szechuan, Thai and other cooking traditions. Its popularity has seen it adopted into many cuisines of the World. Chili fruit The fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has most of the glands that produce the capsaicin. The white flesh, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod. Fresh Indian Green Chilis sold in HAL market, Bangalore Fresh Indian Green Chilis sold in HAL market, Bangalore Chili is often sold worldwide as a spice in dried and powdered form. In the United States, it is often made from the Mexican chile ancho variety, but with small amounts of cayenne added for heat. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. Chipotles are dry, smoked red ripe jalapeños. Chili peppers are also often used around the world to make a wide variety of sauces, known as hot sauce, chili sauce, or pepper sauce. There are countless recipes. Indian cooking has multiple uses for chilis, from snacks like bajji where the chilis are dipped in batter and fried to the notoriously hot vindaloo. Chilis are also dried and roasted and salted for later use as a side dish for rice varieties like vadam a kind of pappad. In Turkish or Ottoman cuisine, chilis are widely used where it is known as Kırmızı Biber Red Pepper or Acı Biber Hot Pepper. Sambal is dipping sauce made from chili peppers with many other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is very popular in Indonesia, Malaysia and Singapore. Chili powder is an important spice in Persian cuisine and is used moderately in a variety of dishes. Chili leaves The leaves of the chili pepper plant, which are mildly bitter, are cooked as greens in Filipino cuisine, where they are called dahon ng sili literally chili leaves. They are often used in the chicken soup dish known as tinola.1 In Korean cuisine, the leaves are also used to produce kimchi í’‹ê³ ì¶”ìžŽ ê¹?ë‘?기.8 In Japanese cuisine,the leaves are cooked as greens, and also cooked in tsukudani style for preservation. Decoration Chili peppers can also be used decoratively Chili peppers can also be used decoratively There are entire breeds of chili pepper which are not intended for consumption at all, but are grown only for their decorative qualities, generally referred to as ornamental peppers. Some of them are too hot for most common cooking techniques, or simply don't taste good. Some are grown for both decoration and food. Either way, they tend to have peppers of unusual shapes or colors. Examples of these include Thai Ornamental, Black Pearl, Marble, Numex Twilight, and the Medusa pepper. Numex Twilight is a green plant which produces fruit starting purple, then ripening to yellow, orange, and red. Black Pearl has black leaves and round black fruit that ripen to a bright red. In India, the chili, along with lime is used to ward off evil spirits and is often seen in vehicles and in homes for that purpose. It is also used to check the evil eye and remove its effects in Hinduism as people will also be asked to spit into a handful of chilis kept in that plate, which are then thrown into fire. If the chilis make a noise - as they should - then there is no case of drishti evil eye; if on the other hand they don't make any sound, then the spell of the evil eye is removed in the fire. The Black Pearl cultivar has round black fruit that ripen to a bright red The Black Pearl cultivar has round black fruit that ripen to a bright red Popularity Scotch bonnet chili peppers in a Caribbean market Scotch bonnet chili peppers in a Caribbean market Chili peppers are a popular item in food as well. They are rich in vitamin C. Psychologist Paul Rozin suggests that eating chilis is an example of a constrained risk like riding a roller coaster, in which extreme sensations like pain and fear can be enjoyed because individuals know that these sensations are not actually harmful.This method lets people experience extreme feelings without any risk of bodily harm. 9 Chili peppers drying in Kathmandu, Nepal Chili peppers drying in Kathmandu, Nepal Evolutionary advantages Birds do not have the same sensitivity to capsaicin as mammals, as capsaicin acts on a specific nerve receptor in mammals, and avian nervous systems are rather different. Chili peppers are in fact a favorite food of many birds living in the chili peppers' natural range. In return, the seeds of the peppers are distributed by the birds, as they drop the seeds while eating the pods or the seeds pass through the digestive tract unharmed. This relationship is theorized to have promoted the evolution of the protective capsaicin.10 Products based on this substance have been sold to treat the seeds in bird feeders, in order to deter squirrels and other mammalian vermin without also deterring birds. Capsaicin is a defense mechanism that some peppers develop against microbial fungus that invades through punctures made in the outer skin by various insects.11 Spelling and usage The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries. Chili is widely used, although in much of South America the plant and its fruit are better known as ajÃ, locoto, chile, or rocoto. However, this spelling is discouraged by some in the United States of America, since it also commonly refers to a popular Southwestern-American dish also known as chili con carne literally chili with meat; the official state dish of Texas12, as well as to the mixture of cumin and other spices chili powder used to flavor it. Chili powder and chile powder, on the other hand, can both refer to dried, ground chili peppers. Chile is an alternate usage, the most common Spanish spelling in Mexico13, as well as some parts of the United States of America and Canada, which refers specifically to this plant and its fruit. In the American southwest particularly northern New Mexico, chile also denotes a thick, spicy, un-vinegared sauce, which is available in red and green varieties and which is often served over most New Mexican cuisine. Chilli was the originaldubious - discuss Romanization of the Náhuatl language word for the fruit chÄ«lli 14 and is the preferred British spelling according to the Oxford English Dictionary, although it also lists chile and chili as variants. This spelling is discouraged by some, since it would be pronounced differently in the Spanish language, into which it was first Romanized. Despite the country's mapped shape resembling a chili pepper, the name of this plant bears no relation to Chile, the country, which is named after the Quechua chin cold, tchili snow, or chilli where the land ends. Chile is one of the Spanish-speaking countries where chilis are known as ajÃ, a word of TaÃno origin. There is also some disagreement about whether it is proper to use the word pepper when discussing chili peppers because pepper originally referred to the genus Piper, not Capsicum. Despite this dispute, a sense of pepper referring to Capsicum is supported by English dictionaries, including the Oxford English Dictionary sense 2b of pepper and Merriam-Webster.15 Furthermore, the word pepper is commonly used in the botanical and culinary fields in the names of different types of chili peppers. Nutritional value Red chilis contain high amounts of vitamin C and carotene provitamin A. Yellow and especially green chilis which are essentially unripe fruit contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. Possible health benefits All hot chili peppers contain phytochemicals known collectively as capsaicinoids. Capsaicin was shown, in laboratory settings, to cause cancer cell death in rats.16 Recent research in mice shows that chili capsaicin in particular may offer some hope of weight loss for people suffering from obesity.1718 Researchers used capsaicin from chillies to kill nerve cells in the pancreases of mice with Type 1 diabetes, thus allowing the insulin producing cells to start producing insulin again.1920 Research in humans found that after adding chili to the diet, the LDL, or bad cholesterol, actually resisted oxidation for a longer period of time, delaying the development of a major risk for cardiovascular disease.2122 Researchers found that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper.23 Chilli peppers are being probed as a treatment for alleviating chronic pain.2425 Spices, including chilli, are theorized to control the microbial contamination levels of food in countries with minimal or no refrigeration.26 Hot peppers are claimed to provide symptomatic relief from rhinitis, but a review study found no effect.27 Several studies found that capsaicin could have an anti-ulcer protective effect on stomachs infected with H. pylori by affecting the chemicals the stomach secretes in response to infection.282930 By combining an anesthetic with capsaicin, researchers can block pain in rat paws without causing temporary paralysis. This anesthetic may one day allow patients to be conscious during surgery and may also lead to the development of more effective chronic pain treatments.3132 Possible health risks precautions A high consumption of chili is associated with stomach cancer.33343536 Chili powders may sometimes be adulterated with Sudan I, II, III, IV, para-Red, and other illegal carcinogenic dyes.37 Aflatoxins and N-nitroso compounds, which are carcinogenic, are frequently found in chili powder.3839404142 Chronic ingestion of chili products may induce gastroesophageal reflux GER.43 Chili may increase the number of daily bowel movements and lower pain thresholds for people with irritable bowel syndrome.44 Chilis should never be swallowed whole; there are cases where unchewed chilis have caused bowel obstruction and perforation.45 Consumption of red chilis after anal fissure surgery should be forbidden to avoid postoperative symptoms.46 References ^ Perry, L. et al. 2007. Starch fossils and the domestication and dispersal of chilli peppers Capsicum spp. L. in the Americas. Science 315: 986-988. ^ BBC News Online. 2007. Chillies heated ancient cuisine. Friday, 16 February. Available from: http://news.bbc.co.uk/2/hi/americas/6367299.stm. Accessed 16 February 2007. ^ Bosland, P.W. 1996. Capsicums: Innovative uses of an ancient crop. p. 479-487. In: J. Janick ed., Progress in new crops. ASHS Press, Arlington, VA. ^ Heiser Jr., C.B. 1976. Pp. 265-268 in N.W. Simmonds ed.. Evolution of Crop Plants. London: Longman. ^ Eshbaugh, W.H. 1993. Pp. 132-139 in J. Janick and J.E. Simon eds.. New Crops. New York: Wiley. ^ Collingham, Elizabeth 2006. Curry. Oxford University Press. ISBN 0-09-943786-4. ^ Hjelmqvist, Hakon. Cayennepeppar frÃ¥n Lunds medeltid, Svensk Botanisk Tidskrift, vol 89, pp. 193-. ^ Untitled Document ^ Paul Rozin1 and Deborah Schiller 1980. The nature and acquisition of a preference for chili pepper by humans. Motivation and Emotion 4 1: 77-101. doi:10.1007/BF00995932. Retrieved on 2007-09-20. ^ Tewksbury, J. J. and G. P. Nabhan. 2001. Directed deterrence by capsaicin in chillies. Nature412:403-404. ^ Chili Peppers Got Their Spicy Kick to Keep Out Fungi. Discover Magazine. Retrieved on 2008-08-13. ^ State Symbols - Texas State Library ^ Heiser, Charles 1990. Seed To Civlization: The Story of Food. Cambridge: Harvard University Press. ISBN 0-67-479681-0. ^ A Brief History of Chilies : Kakawa Chocolate House, Mesoamerican Mayan Aztec Drinking Chocolate, Historic European and Colonial American Drinking Chocolate, Truffles and More ^ va=pepper - Definition from the Merriam-Webster Online Dictionary ^ Athanasiou A, Smith PA, Vakilpour S, et al 2007. Vanilloid receptor agonists and antagonists are mitochondrial inhibitors: how vanilloids cause non-vanilloid receptor mediated cell death. Biochem. Biophys. Res. Commun. 354 1: 50-5. doi:10.1016/j.bbrc.2006.12.179. PMID 17214968. ^ Hsu CL, Yen GC 2007. Effects of capsaicin on induction of apoptosis and inhibition of adipogenesis in 3T3-L1 cells. J. Agric. Food Chem. 55 5: 1730-6. doi:10.1021/jf062912b. PMID 17295509. ^ extract may stop fat cell growth By Stephen Daniells 3/1/2007 ^ Razavi R, Chan Y, Afifiyan FN, et al 2006. TRPV1+ sensory neurons control beta cell stress and islet inflammation in autoimmune diabetes. Cell 127 6: 1123-35. doi:10.1016/j.cell.2006.10.038. PMID 17174891. ^ Chili extract makes diabetes go awayDecember 15, 2006 The Vancouver Sun ^ Chili peppers can improve your health 9/9/2007 Daily Herald ^ Ahuja KD, Ball MJ 2006. Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women. Br. J. Nutr. 96 2: 239-42. doi:10.1079/BJN20061788. PMID 16923216. ^ Blood sugar and spice Science News - Find Articles. Retrieved on 2007-09-19. ^ BBC NEWS. Retrieved on 2007-09-19. ^ Great Moments in Science - Chilli - Nuclear Food 3. Retrieved on 2007-09-19. ^ Billing J, Sherman PW 1998. Antimicrobial functions of spices: why some like it hot. The Quarterly review of biology 73 1: 3-49. doi:10.1086/420058. PMID 9586227. ^ Cheng J, Yang XN, Liu X, Zhang SP 2006. Capsaicin for allergic rhinitis in adults. Cochrane Database Syst Rev 2: CD004460. doi:10.1002/14651858.CD004460.pub2. PMID 16625604. ^ Lee IO, Lee KH, Pyo JH, Kim JH, Choi YJ, Lee YC 2007. Anti-inflammatory effect of capsaicin in Helicobacter pylori-infected gastric epithelial cells. Helicobacter 12 5: 510-7. doi:10.1111/j.1523-5378.2007.00521.x. PMID 17760719. ^ Satyanarayana MN 2006. Capsaicin and gastric ulcers. Critical reviews in food science and nutrition 46 4: 275-328. doi:10.1080/1040-830491379236. PMID 16621751. Retrieved on 2007-10-18. ^ O'Mahony R, Al-Khtheeri H, Weerasekera D, et al 2005. Bactericidal and anti-adhesive properties of culinary and medicinal plants against Helicobacter pylori. World J. Gastroenterol. 11 47: 7499-507. PMID 16437723. Retrieved on 2007-10-18. ^ Binshtok AM, Bean BP, Woolf CJ 2007. Inhibition of nociceptors by TRPV1-mediated entry of impermeant sodium channel blockers. Nature 449 7162: 607-10. doi:10.1038/nature06191. PMID 17914397. ^ Using Hot Chili Peppers To Relieve Pain. CBS News 2007. Retrieved on 2007-10-20. ^ Mathew A, Gangadharan P, Varghese C, Nair MK 2000. Diet and stomach cancer: a case-control study in South India. Eur. J. Cancer Prev. 9 2: 89-97. doi:10.1097/00008469-200004000-00004. PMID 10830575. ^ López-Carrillo L, López-Cervantes M, Robles-DÃaz G, et al 2003. Capsaicin consumption, Helicobacter pylori positivity and gastric cancer in Mexico. Int. J. Cancer 106 2: 277-82. doi:10.1002/ijc.11195. PMID 12800206. ^ Archer VE, Jones DW 2002. Capsaicin pepper, cancer and ethnicity. Med. Hypotheses 59 4: 450-7. doi:10.1016/S0306-98770200152-4. PMID 12208187. ^ López-Carrillo L, Hernández Avila M, Dubrow R 1994. Chili pepper consumption and gastric cancer in Mexico: a case-control study. Am. J. Epidemiol. 139 3: 263-71. PMID 8116601. ^ Gajda J, Switka A, Kuźma K, Jarecka J 2006. Sudan and other illegal dyes--food adulteration in Polish. Roczniki PaÅ„stwowego ZakÅ‚adu Higieny 57 4: 317-23. PMID 17713194. ^ Johnson, Wilbur 2007. Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin. Int. J. Toxicol. 26 Suppl 1: 3-106. doi:10.1080/10915810601163939. PMID 17365137. ^ Fazekas B, Tar A, Kovács M 2005. Aflatoxin and ochratoxin A content of spices in Hungary. Food additives and contaminants 22 9: 856-63. doi:10.1080/02652030500198027. PMID 16192072. ^ Vrabcheva TM 2000. Mycotoxins in spices in Russian. Voprosy pitaniia 69 6: 40-3. PMID 11452374. ^ Reddy SV, Mayi DK, Reddy MU, Thirumala-Devi K, Reddy DV 2001. Aflatoxins B1 in different grades of chillies Capsicum annum L. in India as determined by indirect competitive-ELISA. Food additives and contaminants 18 6: 553-8. doi:10.1080/02652030010025383. PMID 11407753. ^ Tricker AR, Siddiqi M, Preussmann R 1988. Occurrence of volatile N-nitrosamines in dried chillies. Cancer Lett. 38 3: 271-3. doi:10.1016/0304-38358890018-3. PMID 3349447. ^ Milke P, Diaz A, Valdovinos MA, Moran S 2006. Gastroesophageal reflux in healthy subjects induced by two different species of chili Capsicum annum. Digestive diseases Basel, Switzerland 24 1-2: 184-8. doi:10.1159/000090323. PMID 16699276. ^ Agarwal MK, Bhatia SJ, Desai SA, Bhure U, Melgiri S 2002. Effect of red chillies on small bowel and colonic transit and rectal sensitivity in men with irritable bowel syndrome. Indian journal of gastroenterology : official journal of the Indian Society of Gastroenterology 21 5: 179-82. PMID 12416746. ^ Rajaratnam SS, Boyle N, Owen WJ 2001. 'Always chew your chillies': a report of small bowel obstruction with perforation. Int. J. Clin. Pract. 55 2: 146. PMID 11321857. ^ Gupta PJ 2007. Red Hot Chili Consumption Is Harmful in Patients Operated for Anal Fissure - A Randomized, Double-Blind, Controlled Study. Digestive Surgery 24 5: 354-357. doi:10.1159/000107716. PMID 17785979. External links Wikimedia Commons has media related to: Chile pepper Wikibooks Wikibooks Cookbook has an article on Chilli Pepper Better Homes Gardens guide to Chillies Plant Cultures: Chilli pepper botany, history and uses The Chile Pepper Institute of New Mexico State University Capsicums: Innovative Uses of an Ancient Crop Chile varieties database v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Chili_pepper Categories: Agriculture in Mesoamerica | Chili peppers | Crops originating from the Americas | Medicinal plants | Vegetable-like fruits | Leaf vegetables | Native crops of Mexico | Native crops of Peru | Symbols of New MexicoHidden categories: All articles with statements | Articles with statements since February 2008 | Articles with statements since January 2008 | All pages needing cleanup | Articles with disputed statements from March 2008 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية БългарÑ?ки ÄŒesky Dansk Deutsch Español Français Hrvatski Bahasa Indonesia Latina Magyar Bahasa Melayu Nederlands 日本語 Polski Português РуÑ?Ñ?кий Suomi Simple English Svenska ไทย Tiếng Việt اردو This page was last modified on 24 August 2008, at 02:05
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