Food 101: Chili – The Fiery Journey of A Culinary Delight
Chili peppers (also spelled chili or chile) are the fiery, pungent fruits of plants in the genus *Capsicum*, belonging to the nightshade family (Solanaceae). Native to the Americas—likely first domesticated in Mexico—they were spread worldwide after Christopher Columbus brought them to Europe in the late 15th century, quickly becoming essential in cuisines across Asia, Africa, the Caribbean, and beyond. Their signature heat comes from **capsaicin** and related compounds concentrated in the inner membranes, measured on the Scoville scale from mild bell peppers at 0 SHU to ultra-hot varieties like Pepper X exceeding 2.6 million SHU. Image source: Bharath N/Pexel
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