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If there’s one thing to know about peppers, it’s that they’re versatile. Whether they’re grilled alongside chicken or beef as part of a fajita dinner, stuffed with cream cheese and sausage for a tasty appetizer or chopped to add color and flavor to a salad, peppers can add a new element to almost any dish.

 

Peppers come in a variety of colors – and heat. Part of the nightshade family which includes tomato, potato and eggplant, peppers are native to Central and South America. Most peppers grown in the United States are Capsicum annuum, including bell, jalapeno, banana, Anaheim and a few others.

 

Oftentimes when people hear the word pepper, they immediately assume it’s hot, but that’s not always the case. Peppers come in a variety of colors, shapes and sizes but none of those characteristics have anything to do with heat level. The color relates to maturity. Most immature pepper fruits are green, and the most mature peppers are red. Different genes control immature and mature fruit color. 

 

Pepper is generic for all capsicums and the terms chile, chili or chilli can be used interchangeably for any hot pepper.

 

What gives the heat to some peppers? Capsaicinoids cause a burning sensation in humans and some other animals. One or more of the 14 capsaicinoid compounds contributes to the sensation of heat. The most common capsaicinoids are capsaicin, dihydrocapsaicin and nordihydrocapsaicin. 

 

Unlike their spicy relatives, bell peppers aren’t spicy. They have zero capsaicin, making them mild and sweet. While they look different, they’re actually the same pepper, just at different stages of ripeness.

 

For those who might bite off a bit more heat than expected, a glass of milk is a good remedy. Capsaicin is fat-soluble, so dairy better neutralizes the heat than water or other beverages. But don’t worry, eating spicy peppers won’t damage your taste buds.

 

Depending on the processing method, which includes pickling, drying, grinding and extracting, peppers have a multitude of uses. They’re used to flavor and color fresh foods such as salsas and sauces and add flavor and color to processed meats, beverages, juice drinks, dressing, pasta, snacks, batters and breading.

 

Be careful not to get capsaicin contamination on your skin, mucous membranes and eyes as it can cause burning discomfort. Flush eyes with cool water for several minutes will help minimize the discomfort. Also, when working with peppers in the kitchen, wear latex gloves. If you do get capsaicin contamination on your hands, soak them in a 1-10 dilution of bleach and water.

 

Peppers have also proven useful outside of the kitchen. They can be used as pest repellants, personal protective pepper sprays, nutraceuticals and even pharmaceuticals. Capsaicin is used in over the counter and prescription analgesics because it has a desensitizing effect on nerves. When applied to the skin it can provide relief from the pain associated with osteoarthritis, rheumatoid arthritis and diabetic neuropathy.