Kedai 8 Benih Biji Cabe Sret Cabai Cengek Lombok Rawit Leutik Padi Siling Labuyo Filipino Chili Chilli Chile Pepper Spicy Cayenne Capsicum Frutescens Bird's Eye

The chili pepper (also chile, chile pepper, chilli pepper, or chilli[3]), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːlːi] (audio speaker iconlisten)), is the berry-fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae.[4] Chili peppers are widely used in many cuisines as a spice to add pungent \'heat\' to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. Although this definition would technically include bell peppers, in common language they are often two discrete categories: bell peppers and chili peppers.

Chili peppers originated in Mexico.[5] After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This diversity has led to a wide variety of varieties and cultivars, including the annuum species, with its glabriusculum variety and New Mexico cultivar group, and the species of baccatum, chinense, frutescens, and pubescens.

Cultivars grown in North America and Europe are believed to all derive from Capsicum annuum, and have white, yellow, red or purple to black fruits. In 2019, the world\'s production of raw green chili peppers amounted to 38 million tons, with China producing half.[6]