Chili Flakes Factoid

Chili flakes are a spice made from dried and crushed (as opposed to ground) red chili peppers. They are also known as Red pepper flakes, and their heat level can vary from mild to very hot. Chili flakes are most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, some specifically bred for use as dried red chilies.

Chili flake is the spice made from dried and crushed (as opposed to ground) red chili peppers. They are also known as Red pepper flakes, and their heat level can vary from mild to very hot. Chili flakes are most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, some specifically bred for use as dried red chilies.

Chili Flakes Factoid: Many of us use chili flake on food to give the dish a little kick, but how many of us know that Chili is scientifically known as Capsicum? Capsicum is the genus name given by Carolus Linneaus in 1753 who discovered there were two types of Capsicum; one that was sweet (Capsicum annum) and another that was spicy (Capsicum frutescens). The word ‘capsicum

Chili Flakes Factoid: Many of us use chili flake on food to give the dish a little kick, but how many of us know that Chili is scientifically known as Capsicum?

The word chili comes from the Nahuatl (language of the Aztecs) word for chile. In the 1500’s, Spanish explorers found that chile peppers were a well established part of local diets. The cultivation and consumption of chiles predates the arrival of Columbus!

A whole lot of us use chili flake on food to give the dish a little kick, but how many of us know that Chili is scientifically known as Capsicum?

Here are some more facts:

Chili has been around since 7000 B.C. and is believed to have originated in Bolivia. The Incas in Peru used chili peppers for spiritual purposes and was often found in their burial sites.

Christopher Columbus brought chili back to Europe when he returned from his voyage to the Americas in 1493.

Chili peppers contain three times the amount of vitamin C than an orange! They also contain vitamins A, E, B and K. They are also rich in potassium, manganese and magnesium. Chili flakes help lower blood pressure, clear nasal congestion and boost your metabolism.

Capsaicin, the chemical that gives chili peppers their heat can be found at the top of the pepper where it attaches to the stem. The more capsaicin there is, the hotter the pepper will be.

Capsicum, also known as peppers, is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, Capsicum species have also found use in medicines.

The generic name may come from Latin capsa “box”, presumably alluding to the pods or the Greek word κάπτω kapto “to gulp”. The fruit of Capsicum plants have a variety of names depending on place and type. The piquant (spicy) varieties are commonly called chili peppers, or simply “chilies”. The large mild form is called red pepper, green pepper, or bell pepper in North America and United Kingdom and typically just capsicum in New Zealand, Australia, Singapore and India. The fruit is called paprika in some other countries (although paprika can also refer to the powdered spice made from various sweet Capsicum).

Capsinoids are a group of chemicals which include capsaicin that produce the hot sensation commonly associated with eating hot chili peppers

The chili pepper (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːli] ), is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India and other Asian countries, the word “pepper” is usually omitted. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas. After the Columbian Exchange began in 1492, chili peppers spread to the rest of the world, used for both food and traditional medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world’s largest producer of green chillies, providing half of the global total.[5] Global production data for chili peppers have been difficult to obtain due to

Capsicum belongs to the nightshade family. These plants are called nightshades because they blossom at night or during overcast days. The flowers are white, and the fruit can be red, yellow, green or orange.

Capsicum peppers are used in a wide variety of cuisines and have been cultivated for thousands of years. They can be eaten raw or cooked, fresh or dried.

The peppers are native to Central and South America. It is believed that Christopher Columbus brought chili peppers back to Europe from his voyage to the New World.

Tibetans use a paste made of chili and garlic as a condiment to make their food more digestible.

The word “chili” comes from the Nahuatl (Aztec language) word “chilli”, which was written “xilli” in the earliest Nahuatl writings, such as the Florentine Codex.

Chili peppers have long been a part of Mexican cuisine and are often used in sauces (such as mole sauce).

Chili peppers are now grown all over the world; they are an essential ingredient in numerous cuisines.

In European Portuguese, it is spelled pimento.

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