Comes from the fruit of the plants from the genus Capsicum and are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Botanical Name: Capsicum annuum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens and Capsicum baccatum.
Varieties: Byadagi, Guntur, Teja, Salem, Kashmiri, Habanero, Birds Eye, Naga, Cayenne, Bell Peppers
Grades: Whole pods, Flakes, Crushed, Powder