Seed

Spice

Seed

Chilli seeds sit on the placenta and are often blamed for heat, though much of the burn is in the surrounding pith; seeds still carry some capsaicin and a slightly bitter, oily note. They toast well for certain spice pastes and tempering oils. Leave in for rustic heat, or rinse away for cleaner fruit flavour. Toasting seeds until they pop lightly deepens aroma for Indian-style tadka. Do not confuse ornamental pepper seeds meant only for planting.

Track this ingredient

Unit

Characteristics

Preparations

CookedDriedFreshGroundPreparedRawToastedWhole

Traits

AromaticPortionPrep ReadyPrimary YieldSeedShelf StableVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 393

Amount per 100 g

  • Total Fat 9.55 g
  • Saturated Fat 1.91 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.87 g
  • Polyunsaturated Fat 4.77 g
  • Cholesterol 0 mg
  • Sodium 40.2 mg
  • Salt 0.1 g
  • Total Carbohydrate 65 g
  • Dietary Fibre 25 g
  • Total Sugars 3 g
  • Complex / starch 14.8 g
  • Protein 11.8 g
  • Water 8.83 g
Detailed nutrients

Seeds concentrate oil and protein for germination energy.

History

Chilli seeds traveled with pods as both spice and planting material from the Americas.

Global trade made chilli seed a garden and kitchen staple far beyond Mesoamerica.

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