Ground red pepper

Ground red pepper is a spice obtained from drying and grinding hot chilies or peppers. It is a widely used ingredient in cooking to add flavor, color, and a characteristic spicy touch to a great variety of dishes, from stews to sauces and marinades.

Its origin dates back to regions of Central and South America, where hot peppers are a fundamental part of traditional cuisine. Ground red pepper has become popular worldwide thanks to its versatility and its ability to enhance flavors.

Among its properties, its richness in capsaicin, the active compound responsible for the spiciness, which also has antioxidant and anti-inflammatory benefits, stands out. Furthermore, it is a natural source of vitamins A and C, and can help improve digestion and speed up metabolism.

In different countries of Hispanic America, ground red pepper is also known by synonyms such as ground chili, ground red chili, ground red pepper, or simply spicy ground chili. These terms may vary depending on the region, but they refer to the same spice used to give that characteristic spicy flavor to recipes.