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.

Spiciness level indicates the intensity of spiciness in ingredients such as chili, onion, garlic, ginger, etc. The unit used to measure spiciness is the Scoville Unit.

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.

Jalapeño peppers are one of the most well-known strains of the capsicum annum species and can be found in anything from a salsa you use to top your tacos with to appetizer versions of it where they are stuffed with cheese (via MasterClass).

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.

Red chili peppers, native to South America, India, Thailand, and several other locales, have a reputation for their heat level; but how hot is this type of nightshade in reality? If you want to expand your cooking to achieve new levels of deliciousness, knowing more about your ingredients is essential.

In recent years, the demand for dried chili threads has been surging due to their unique flavor and

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