The origin of pepper can be traced back to the tropical regions of Central and Latin America, with its primary countries of origin being Mexico, Peru, and various other locales.

In 1912, the Scoville Heat Units (SHU) index was introduced to quantify the spiciness of chili peppers. For details on the specific measurement method, please refer to the preceding tweet.

Frequent patrons of McDonald’s restaurants on the Chinese mainland are no strangers to spicy fare. There are few dishes the chain hasn’t tried spicing up over the years; the spicy chicken burger and Spicy McWings are among its most popular menu items.

If you have traveled to the Middle Kingdom or shared a meal with a Chinese family, you’ll know just how important chili peppers are in Chinese cuisine. Whether serving as a dish’s key ingredient or used as a seasoning for a bowl of white rice, spicy flavors are a fixture of the average Chinese palate.

Originally brought to China from the Americas by the Spanish and Portuguese via trade routes in the 15th and 16th centuries, chili peppers are now cultivated in countless varieties across China. Suddenly, Chinese cooks had a new source of spicy heat, in addition to native peppercorns and ginger—fresh and dried chili peppers.

Mexican chiles — capsicum annuum — are the backbone of some of the most flavorful dishes, and they come from capsicum pepper plants. They're actually related to bell peppers and tomatoes.

Do you like it hot? Like really, really hot? Every family has one, that person who doesn't think something is hot enough until their lips start changing color and they break out in a sweat. Chili peppers aren't just about heat, though. If used correctly, they're about adding a whole different flavor to some of your favorite foods.

There are numerous chili pepper varieties, all of which you can consume fresh and most of which you can preserve by drying. So is there a discernable difference in the amount of heat between the fresh and dried versions of the same chili?

Dried peppers, whether no-heat sweet peppers or fiery chilies, can go bad just like any other food. By drying peppers, you can extend their shelf life for quite a long time, but not indefinitely.

Hot peppers are, of course, known for their heat, but could cooking peppers make them spicier than you’d expect? Is it cooking fiction or cooking fact that cooking peppers make them hotter?

Do bell peppers have a gender? Some say they do. The idea has been around for a while but only recently has it caught traction. According to the theory, there are distinct male and female peppers and the gender indicates whether a bell pepper has more seeds or whether it is better for cooking or eating raw.

Gochugaru is an essential ingredient to Korean cooks everywhere for fiery flavor, a textured chili powder ranging from mild to hot, with a range of flavors depending on the peppers and preparation method.

The Exotic and Spicy Charm of Korean Red Chilli PeppersIn the vibrant culinary world, few ingredie

The Enchanting World of Famous Dried Hot Chiles A Flavorful JourneyDried hot chiles, an integral p

ODM (Original Design Manufacturer) Gochugaru The Spicy Heart of Korean CuisineGochugaru, a staple

Exploring the Global Reach of Chilli Gochugaru ExportersChilli Gochugaru, a staple ingredient in K

Types of Dried Chili Peppers A Comprehensive Overview of Global ExportersDried chili peppers, an e

Exploring the World of Gochugaru Powder ExportsGochugaru powder, a key ingredient in Korean cuisin

Custom Mild Dried Chilies A Flavorful Journey into the World of SpicesIn the vibrant tapestry of g

Gochugaru Powder A Unique Ingredient in Korean CuisineGochugaru powder, derived from the red chili