The Forktionary Angle
"The fiery, flavor-packed fruit that brings heat and depth to every dish."
Definition
The ripe, often pungent fruit of plants in the Capsicum genus, primarily used as a spice for heat and flavor.
Sensory Profile
Technical Metrics
Heat Measurement Unit
Scoville Heat Units (SHU)
Preservation Method
Drying, pickling, freezing
Primary Heat Compound
Capsaicin (concentrated in placenta)
Nutrition Facts
Per 10 g (1 medium chili)Chef’s Secret
Roasting fresh chilis before use intensifies their flavor and mellows their heat slightly, also making them easier to peel.
Substitutions
Cayenne Pepper (powder)
Best for heat, but lacks fresh chili flavor/texture. Adjust to taste.
Chili Flakes
Good for heat and some texture, especially in sauces and oils.
Bell Pepper (with a pinch of hot sauce)
Provides bulk and texture, hot sauce adds adjustable heat.
Paprika (smoked)
1:1Adds color and earthy flavor, but very little heat. Good for aesthetic.
Buying Guide
For fresh, look for firm, unblemished chilis with vibrant color. For dried, ensure they are fragrant.