Hot red chilies

Spicy red chilies are fruits of the Capsicum annuum plant, characterized by their intense red color and spicy flavor, essential in cooking to add flavor, aroma, and a touch of intensity to numerous dishes. Their spiciness is due to capsaicin, a natural compound that activates the nerve endings in the palate, providing that characteristic burning sensation.

Native to the Americas, red chilies have a long history in Latin American gastronomy, where they have been used since pre-Columbian times. Today, they are a fundamental ingredient in Mexican, Peruvian, Colombian, Chilean, and many other cuisines of the region, used in sauces, stews, marinades, and adobos, as well as in dried condiments.

Properties: In addition to their flavor, spicy red chilies offer health benefits, as they contain antioxidants like vitamin C and carotenoids. Capsaicin also has anti-inflammatory properties and may help improve metabolism.

Synonyms in Hispanic America: depending on the country, spicy red chilies may have different names, such as aji rojo (in much of South America), chile rojo (Mexico), aji picante, rocoto (in Peru, although this is a specific variety), or simply aji.