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navigate by keyword : add additional asbell ascapsaicinoidsare aspiceto capsicum chili compounds cuisines cultivated degrees dishescapsaicinand familysolanaceae flavor fromnahuatlchllinahuatl generally giving green heat hidroponik ingested intensity known many meal members nightshade orapplied orchilli3 other pepper pepperchilli peppers peppersalsochilechile peppersare peppersuk plants pronunciationtililisten provide pungent rather related spicy substances such sweetness than theberry fruitof thegenuscapsicum their theirpungency4chili there topically tree used varieties varying which whilechili widely

Chili peppers & x28; chile, chile pepper, chilli pepper, miris, Royalty Free Stock Photo
Chili peppers chile, chile pepper, chilli pepper, miris, Royalty Free Stock Photo
   
   
   
   
   
Chili tree
   
   
   
   
   
   
   
Chili peppers & x28;also chile, chile pepper, chilli pepper, or chilli[3]& x29;, from Nahuatl chīlli & x28;Nahuatl pronunciation: [ˈt͡ʃiːlːi] & x28;listen& x29;& x29;, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.[4] Chili peppers are widely used in many cuisines as a spice to add & x22;heat& x22; to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While chili peppers are & x28;to varying degrees& x29; pungent or & x22;spicy& x22;, there are other varieties of capsicum such as bell peppers & x28;UK: peppers& x29; which generally provide additional sweetness and flavor to a meal rather than “heat.”

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