Spice
Flesh
Chilli flesh is the fruity wall of the pod—where much of the aroma and moderate heat live—distinct from the white pithy placenta that holds the seeds. Flesh ranges from thin and crisp (many cayennes) to thick and juicy (jalapeño, bell-type hybrids). Dice for salsas, roast and peel for rajas, or candy thick-walled types. Removing seeds and placenta reduces heat while keeping fruit flavour. Wear gloves with hot cultivars.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 8.02 g
- Saturated Fat 2.25 g
- Trans Fat 0 g
- Monounsaturated Fat 2.37 g
- Polyunsaturated Fat 3.4 g
- Cholesterol 0 mg
- Sodium 40.3 mg
- Salt 0.1 g
- Total Carbohydrate 50.9 g
- Dietary Fibre 25.3 g
- Total Sugars 4.8 g
- Complex / starch 15.3 g
- Protein 9.51 g
- Water 25.6 g
- Energy 314 kcal
- Water 25.6 g
- Carbohydrates 50.9 g
- Protein 9.51 g
- Fat 8.02 g
- Saturated Fat 2.25 g
- Monounsaturated Fat 2.37 g
- Polyunsaturated Fat 3.4 g
- Omega-3 0.51 g
- Vitamins 95.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.11 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 40.6 µg
- Vitamin C 2 mg
- Vitamin E 1.99 mg
- Vitamin K 29.5 µg
- Minerals 354 mg
- Major Minerals 352 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.11 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 40.6 · vitamin-e: 1.99 · vitamin-k: 29.5 ·
Minerals
Flesh of Chilli: composition reflects this culinary part relative to the whole ingredient.
History
Mesoamerican cooks used chilli pod walls as vegetable and spice.
Colombian exchange spread chilli flesh into Asian, African, and European cooking.
Canning and sauce industries sorted thick-fleshed chillies for processing.