Spice
Chilli
Chilli (chili pepper) covers the hot Capsicum fruits used fresh, dried, smoked, flaked, or powdered. Heat, fruitiness, and smoke define types from mild paprika and ancho to fierce bird's eye, habanero, and Scotch bonnet. Paprika and many dried chile powders are culinary forms of the same genus—sweet, smoked (pimentón), and hot paprikas are varieties of dried chilli seasoning rather than separate plants. Fresh and dried forms behave differently in the pan.
Also known as: Chili, Chile, Paprika, Pimentón, Mirch, Gochu, Chilli
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A sample of named types with their own origin and culinary profiles. Showing 10 of 33.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.03 g
- Saturated Fat 2.15 g
- Trans Fat 0 g
- Monounsaturated Fat 2.5 g
- Polyunsaturated Fat 3.38 g
- Cholesterol 0 mg
- Sodium 40.6 mg
- Salt 0.1 g
- Total Carbohydrate 51.7 g
- Dietary Fibre 23.1 g
- Total Sugars 5.18 g
- Complex / starch 14.1 g
- Protein 9.69 g
- Water 25.6 g
- Energy 318 kcal
- Water 25.6 g
- Carbohydrates 51.7 g
- Sugars 5.18 g
- Monosaccharides 3.62 g
- Disaccharides 1.56 g
- Starch 14.1 g
- Amylose 3.54 g
- Amylopectin 10.6 g
- Digestible Starch 12 g
- Resistant Starch 1.41 g
- Fibre 23.1 g
- Soluble Fibre 8.08 g
- Insoluble Fibre 15 g
- Protein 9.69 g
- Plant Protein 9.21 g
- Fat 8.03 g
- Saturated Fat 2.15 g
- Monounsaturated Fat 2.5 g
- Polyunsaturated Fat 3.38 g
- Vitamins 94.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.95 mg
- Vitamin B5 — Pantothenic Acid 0.48 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 37.4 µg
- Vitamin C 2 mg
- Vitamin E 1.83 mg
- Vitamin K 27.2 µg
- Minerals 321 mg
- Major Minerals 315 mg
- Trace Minerals 6.6 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.95 · vitamin-b5-pantothenic-acid: 0.48 · vitamin-b6: 0.29 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 37.4 · vitamin-e: 1.83 · vitamin-k: 27.2 ·
Minerals
Sodium: 40.64 · Potassium: 217 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Capsicum chillies were domesticated in the Americas long before European contact.
Columbian exchange spread chillies worldwide, transforming Asian, African, and European spice cookery.
Hungarian paprika traditions developed refined sweet and hot dried pepper powders.
Global dried chile, hot sauce, and paprika industries standardised heat types for export markets.