ABSTRACT
This chapter provides a general introduction to chili, or Capsicum, detailing its economic and cultural importance, uses, and benefits and the vast variety of cultivated chili. Chili is ranked the fifth most important vegetable in the world, with China and India being the largest producers of fresh and dry chili, respectively. Originating in the South Americas, chili rapidly became a favorite around the world. Chili has transformed diets globally and remains embedded in all regional cultures. Chili is rich in vitamins and antioxidant compounds. Capsaicin is a major compound found only in chili and is responsible for the chili’s pungent flavor. Capsaicin is an extraordinarily versatile compound with a wide range of benefits, from nutrients and pharmaceuticals to bio-pesticides and non-lethal weapons. Common chili types of the world and their uses are also included in the chapter.
