Are hot peppers intended for eating


Table of Contents

  1. Chili powder infographic
  2. Chili powder infographic
  3. What you should know about chilli
    1. origin
    2. season
    3. taste
  4. Our favorite chilli recipes
  5. How healthy is chili anyway?
  6. Chili: good to know
    1. Purchasing
    2. storage
    3. preparation
  7. Preparation tips for chilli
  8. FAQs - the most common questions
    1. Why should I remove the seeds from chili peppers?
  9. Knowledge to take away

Chili peppers infographic

Would you like to find out more about the individual points in the following infographic? Then you will find more information below the graphic.

Chili peppers ...

  • ... have an analgesic effect:
    Headache, sore muscles or nerve pain: Chili peppers can help if you treat painful areas with them. This is confirmed not only by alternative practitioners and naturopaths, but also by "old school" doctors for a long time. But be careful: never put chili on open wounds or injuries!
  • Nothing edible is as exciting as chili peppers: the biting spiciness triggers pain - if it subsides, the body reacts by releasing endorphins. These substances make you euphoric; the spiciness also boosts blood circulation, especially in the abdomen.
  • ... act as a gentle fat burner:
    The piquant capsaicin in chili peppers not only revs up the entire metabolism; it can also temporarily boost fat burning in the body. The motto here is: the hotter the pod, the greater the effect.
  • ... act like an air conditioning system:
    When it gets hot, chili peppers are a real insider tip. Their sharpness really makes us sweat - and then cools down wonderfully because the sweat slowly evaporates on the surface of the skin.
  • ... stimulate digestion:
    Those who often season with chili peppers rarely have digestive problems. The capsaicin in it also gets a rather sluggish bowel going again.
  • ... have a good CO2 balance:
    With an emission value of less than 130 grams per 100 grams, the carbon footprint of chili peppers is good. The CO2 values ​​are based on the calculations of the IFEU Institute for Energy and Environmental Research in Heidelberg and were individually balanced for each food item as "average food" as sold in Germany. They take into account the production location, the production method, all associated transports, processing, packaging and storage proportionally. The emissions of all greenhouse gases such as B. carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O) were taken into account and converted into CO2 equivalents. In simplified terms, however, only CO2 is used.
  • ... can be too hot:
    If you have a sensitive stomach, it is better to enjoy chili peppers with caution and use the larger ones. Because almost always: the smaller the chilli pepper, the more capsaicin it contains. By the way, most of this agitator is in the kernels - so maybe leave it out entirely.
  • ... can burn in the mouth:
    If a meal spiced with chili peppers burns too hot, don't drink water to put it out! Milk and dairy products like yogurt are good antidotes. And best of all, according to a series of tests, food technicians from the Fulda University of Applied Sciences: Spread mascarpone on 1 slice of toast bread and eat slowly.

Chili powder infographic

Would you like to find out more about the individual points in the following infographic? Then you will find more information below the graphic.

Chili powder ...

  • ... increases fat burning:
    The capsaicin in chili powder not only revs up the entire metabolism; in larger quantities, it can also temporarily stimulate fat burning in the body.
  • Mexicans especially like to eat chili powder at 35 degrees in the shade, not even though, but because its spiciness makes you sweat a lot. Those in the know know: sweat evaporates on the skin and thus has a pleasant cooling effect.
  • Tired, listless, stressed? Chili powder can help here too. Its sharpness triggers a pain when eating, which the body soothes by releasing endorphins. The good thing: These endogenous opiates bring feelings of happiness.
  • ... can help you lose weight:
    : Frequent seasoning with chili powder is a great idea for figure-conscious people, because the capsaicin it contains gets the entire metabolism going.
  • ... stimulates digestion:
    Those who often season with chili powder rarely have digestive problems. The capsaicin in it also gets a lazy bowel going again.
  • There is another good reason for seasoning a lot with chili powder in hot regions: The heat can also slow down germs that make you sick and therefore protect against food poisoning.
  • It should be clear that children are not spiced with chili powder. But adults with sensitive stomachs should also feel their way slowly or should only increase their dose slowly when seasoning with chili powder.

What you should know about chilli

Anyone who thinks chili is just spicy is wrong. The red, yellow, orange or green relatives of the peppers can, depending on the dosage, elicit even the finest taste nuances. The best proof of this is the tradition of the Aztecs, who are said to have seasoned their chocolate with chilli.

The degree of spiciness of chilli depends on the capsaicin content. In a finely tuned dose, the substance does not make the tongue numb, but rather sensitive and stimulates the taste sensation.

The capsaicin content has been measured in so-called for around 100 years Scoville units and then classifies chili on a scale:

  • Level 0 - 2 = This corresponds to 100 to 1,500 Scoville units and is considered mild, which is relative: Most Europeans perceive even 20 Scoville units to be sharp.
  • Levels 3 - 5 = 1,500 to 15,000 Scoville units are called sharp. Most common chilli sauces, for example, are at this level.
  • Levels 6 - 8 = 15,000 to 100,000 Scoville units are considered to be very hot even among experienced chilli eaters.
  • Level 9 - 10 = 100,000 to 200,000 Scoville units runs extremely hot and even brings tears to the eyes of experienced chili fans.

It goes one step higher, but with more than 200,000 Scoville units, even most Mexicans have to pass.

Unfortunately, despite the units and scale, it is not that easy to get the right chilli, because the level of spicy capsaicin can vary greatly depending on the growing conditions. However, one rule of thumb has proven to be practical: the smaller the chilli, the hotter it is usually!


Chili peppers have been grown in South and Central America for 5,000 years. This is also where some of the hottest pods come from.


You can get fresh chilli from imports all year round. Dried chilli whole, flaked or ground is also available at any time.


Depending on the type and size, chili tastes from hearty and piquant to fiery to burning hot.

Our favorite chilli recipes

Here you can find all the chilli recipes.

How healthy is chili anyway?

Praise be for what is spicy. Those who like and tolerate chili can do a lot for their health. Above all, chili promotes blood circulation and stimulates the circulation. This is the reason why pharmaceutical manufacturers produce pain plasters and ointments that promote blood circulation with capsaicin. Especially when it is hot, chili works like the body's own air conditioning system. The hotter the pods, the more you work up a sweat. This is exactly what leads to a pleasant cooling effect very quickly when the capsaicin dilates the skin vessels and the sweat evaporates as it escapes.

This is one of the main reasons why chili is so popular in tropical countries. In addition, the pods have an antibacterial effect and thus help against diarrhea, colds and other ailments caused by bacteria. Because capsaicin has a strong blood supply to the mucous membranes, many chillies are also used as home remedies for a stuffy nose and a tight cough.

However, if you overdo it with chilli or cannot tolerate its spiciness, you can experience unpleasant side effects. Stomach-sensitive people and people with irritable bowel syndrome prefer to keep their hands off chilli, because capsaicin can severely irritate and even damage mucous membranes.

Sensitive people react to a meal only mildly spiced with chilli with tears and a strong runny nose. Almost everyone gets skin irritation if they peel more than one of the hot chilli pods with their bare hands and cut them into small pieces. If consumed in excess, chilli can damage the mucous membranes, and in the worst case, even real burns are possible. Make sure that children do not touch chili peppers that have already been cut and then look at each other, because that irritates as hell!

Nutritional values ​​of chilli (dried) per 100 grams
protein12 g
fat17 g
carbohydrates32 g
Fiber25 g

Shopping and cooking tips for chilli


If you don't like it too spicy, choose large chilli peppers. Conversely, it is better to use very small chillies if you want a lot of heat.


Fresh chilli will keep in the fridge's vegetable compartment for a week or more. Dried chillies, as well as chilli flakes and ground chillies, retain their taste and heat for many months if they are kept tightly closed and protected from heat.


When cleaning and chopping fresh chili peppers, you should wear gloves so that the capsaicin does not sting your skin. By the way, most of this substance is in the kernels, so it is best not to use them if you like it milder.

Preparation tips for chilli

If you are not one of the very experienced chilli eaters, take it slowly and use the chilli sparingly at first. To see how hot fresh chili is, you can gently lick a piece of it. Be careful with dried chilli: Both flakes and powder are extremely hot, as the kernels are also processed!

By the way: If you've made a mistake and the chilli is hotter than expected, water is fatal as an "extinguishing agent" as it increases the stinging of the mouth. Milk, beer or wine are more suitable because fat and alcohol can dissolve the capsaicin.

FAQs - the most common questions

Why should I remove the seeds from chili peppers?

It is not absolutely necessary to remove the seeds from a chilli pepper if you like to eat spicy. The kernels are often mistakenly perceived as particularly spicy, although they do not contain any spicy substances (capsaicin). Most of the capsaicin is in what is known as the placenta, the place where the kernels hang, and is thus removed along with the kernels. It is therefore often recommended to remove the seeds from the pod.

Knowledge to take away

Depending on the variety, you can give dishes a mild to burning hot note with chilli. At the same time, chilli emphasizes the taste of other ingredients and gives the whole thing a spicy flavor. Chilli has a health value as a circulatory stimulator and helps with colds, because the spiciness promotes blood circulation in the mucous membranes.