Chilli padi (peppers), a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. Chilli padi are the fruits of Capsicum pepper plants, notable for their hot flavor.
They are members of the nightshade family, related to bell peppers and tomatoes. Many varieties of chili peppers exist, such as cayenne and jalapeño.
Chili peppers are primarily used as a spice and can be cooked or dried and powdered. Powdered, red chili peppers are known as paprika.
Capsaicin is the main bioactive plant compound in chili peppers, responsible for their unique, pungent taste and many of their health benefits.
This article tells you everything you need to know about chili peppers.
Nutrition facts
The nutrition facts for 1 tablespoon (15 grams) of raw, fresh, red chili peppers are:
- Calories: 6
- Water: 88%
- Protein: 0.3 grams
- Carbs: 1.3 grams
- Sugar: 0.8 grams
- Fiber: 0.2 grams
- Fat: 0.1 grams
Chili peppers are rich in various vitamins and minerals.
However, since they are only eaten in small amounts, their contribution to your daily intake is minuscule. These spicy fruits boast :
- Vitamin C. Chili peppers are very high in this powerful antioxidant, which is important for wound healing and immune function.
- Vitamin B6. A family of B vitamins, B6 plays a role in energy metabolism.
- Vitamin K1. Also known as phylloquinone, vitamin K1 is essential for blood clotting and healthy bones and kidneys.
- Potassium. An essential dietary mineral that serves a variety of functions, potassium may reduce your risk of heart disease when consumed in adequate amounts.
- Copper. Often lacking in the Western diet, copper is an essential trace element, important for strong bones and healthy neurons.
- Vitamin A. Red chili peppers are high in beta carotene, which your body converts into vitamin A.
Chili peppers are rich in various vitamins and minerals but usually eaten in small amounts — so they don’t contribute significantly to your daily micronutrient intake.
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