The substances that give chili peppers their intensity when ingested are capsaicin and related compounds known as capsaicinoids.

Adds color, flavor and heat to barbeque sauces, dry seasonings and rubs, batters and breadings, chili dishes and taco seasoning.

Chili pepper is a perennial and a genus of flowering plants in the nightshade family Solanaceae, which is native to tropical America.

• Betaine
• Calcium
• Carotene
• Choline
• Copper
• Cryptoxanthin
• Folate
• Iron
• Lutein
• Lycopene
• Magnesium
• Manganese
• Niacin
• Pantothenic
• Phosphorus
• Potassium
• Riboflavin
• Selenium
• Sodium
• Thiamin
• Tocopherol
• Tocotrienol
• Vitamin A
• Vitamin B-6
• Vitamin C
• Vitamin E
• Vitamin K
• Zinc