File:Madame_Jeanette_and_other_chillies.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ165199· pop 124· linked from 2,549 articles

chili pepper

Also known as chilli, chilli pepper, hot pepper, chili, spicy pepper, spicy chili pepper, chile, chile pepper

fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae

OverviewAI-generated

Chili peppers are categorized under the genus Capsicum and are represented by the Unicode character 🌶. They are listed in the Commons category "Chili peppers" and have a corresponding gallery on Wikimedia Commons.

Nutritional data for chili peppers indicates an energy content of 97 kcal per serving. The composition includes 4.1 g of fat, with 0.7 g being saturated fat. Carbohydrate content is 19.3 g, comprising 3.9 g of sugars and 2.2 g of fiber. Proteins account for 2.6 g, while salt levels are recorded at 1.49 g. The product is classified as Nova 1.

The water footprint for chili peppers is 7365. Openfoodfacts lists 38 products in the chili peppers category. Additionally, the subject is referenced by 2,549 other encyclopedia articles.

Synthesized by Vinony from 16 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 38 products

1NOVA · Unprocessed / minimally processed

Energy: 97 kcal
Fat: 4.1 g
— of which saturates: 0.7 g
Carbohydrates: 19.3 g
— of which sugars: 3.9 g
Fibre: 2.2 g
Protein: 2.6 g
Salt: 1.49 g

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Encyclopedic overview

Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne

Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency (spicy heat). They are used as a spice to add pungency in many cuisines. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level.

Excerpted from Wikipedia’s “chili pepper” article, available under the CC BY-SA 4.0 licence.