Chilli peppers are often associated with Mexican and Spanish cuisine, but they have been cultivated for culinary purposes virtually worldwide.
Ingredient: Organic Chilli Flakes (Capsicum annuum)
There are a number of peppers in cultivation that are known as chilli peppers, but the term usually refers to the cayenne pepper, Capsicum annuum). Cayenne is a fairly hot pepper. This is due to its high levels of capsaicin, the substance that provides the spiciness. Chillis are graded on the Scoville Scale, which measures the amount of heat producing chemicals they contain. Capsaicin is the main heat producing chemical in Chillis. Other herbs contain different heat producing chemicals that can also be measured on the Scoville Scale, such as Gingerol which is found in Ginger Root.
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Chilli peppers are most often consumed raw, or cooked, as a food source. They can also be dried into a flake or powdered form.