Red chili pepper (Capsicum frutescus/frutescens) is the dried and ground hot pepper that is used to flavor dishes and add a spicy note to your meals.

Its heat level is about 30,000-40,000 Scoville units, making it 5-6 times hotter than classic paprika. It has a vibrant red color and comes in fine flakes, featuring a peppery and warm taste. The peppers of the Capsicum frutescens species are smaller and spicier than other pepper varieties, such as Capsicum annuum.

The flavor of Capsicum frutescens is distinctive and dynamic, providing a unique character to foods. It is widely used in Indian local cuisine, in spicy sauces and dishes, adding intensity and flavor.

In cooking, it is used in meat dishes, pasta, vegetables, soups, pizza, as well as in Latin American and Asian dishes. Ideal for those who wish for warm notes in their recipes.

Difference between pepper and paprika:

• “Pepper” comes from plants native to South Asia, while “paprika” comes from plants native to Central America.
• Pepper has a spicy taste due to piperine, whereas paprika derives its spiciness from capsaicin.
• Paprika is a dried product of the pepper and was used as a substitute for black pepper.

Benefits of consuming pepper:

• Improves blood vessel relaxation and reduces blood pressure.
• Antioxidants such as vitamin C and beta-carotene provide protective effects against infections.
• Acts as a mucolytic agent or expectorant.