The Red chili pepper (Capsicum frutescus/frutescens) is the dried and ground hot pepper (chili) used to flavor dishes and add a spicy note to delicacies, leaving a burning sensation in the aftertaste. Its spiciness is approximately 30,000-40,000 Scoville heat units, making it 5-6 times hotter than classic paprika. It has a vibrant red color, a flaky form, and a peppery and warm flavor. The peppers of the Capsicum frutescens species are smaller than those of other pepper species, such as Capsicum annuum. They are spicier and used in smaller quantities to provide flavor and a spicy character.

In India, Capsicum frutescens is popular and used in local cuisine for making spicy sauces and various dishes. Culinarily, it is used in meat plates, pasta, vegetables, soups, pizzas, as well as in Latin American and Asian dishes.

DIFFERENCES BETWEEN PEPPER AND PAPRIKA

• The "pepper" (piper) comes from the plant native to South Asia.
• "Paprika" (paprika) comes from the pepper plant (Capsicum annuum) which is native to Central America.
• Pepper has a hot flavor due to piperine, while paprika does due to capsaicin.
• The use of ground and dried peppercorns dates back at least 4,000 years.

BENEFITS OF CONSUMING PEPPER

• Consuming capsaicin may help improve blood vessel relaxation and reduce blood pressure.
• It contains antioxidants like vitamin C and beta-carotene, which boost the immune system.