Chili (Capsicum spp.) | Herbelpedia

There are hundreds of varieties of chili, each with varying degrees of heat. The plants vary widely in size and appearance. The most common species is a small, erect shrub with oval leaves and firm, non woody stems grown as an annual. It grows to a height of about 3 feet.

There is evidence that chilies were eaten by the Mexican Indians as early as 7000 BC, which makes them among the oldest cultivated plants in America. It was introduced to Columbus when he arrived to the new world, who called them pepper because of their similarity in heat to the black pepper.

Chili is most often associated with Indian, African, Asian and Mexican cooking but it can be used in almost dish. It is also used throughout the Mediterranean and complements many of the flavours found in Greek and Italian cuisines

We use organic dried chili in our Italian Herb blend.

Home Products Recipes Herbelpedia About Us Contact Us