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Chilli
The chili pepper (also chile, chile pepper, chilli pepper, or chilli) from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːli] (listen)) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine.
Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world’s largest producer of green chillies, providing half of the global total.
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Chilli (noun)
alternative form of chili|nodot=1
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Chili (noun)
The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used especially to add heat, or as a flavouring in cooking; associated with certain cuisines including Mexican, Tex-Mex, Indian, Thai{{,}} and some parts of China.
“The farmers’ market had a wide variety of chilis from anchos to jalapeños to habaneros.”
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Chili (noun)
A dish made with this fruit and other ingredients, such as beans and beef; chili con carne.
“I fancy having some chili for dinner tonight. What about you?”
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Chili (noun)
Powdered chili pepper, used as a spice or flavouring in cooking.
“I want to make this pasta spicy so I’m going to add some chili to it.”
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Chilli (noun)
a small hot-tasting pod of a variety of capsicum, used in sauces, relishes, and spice powders. There are various forms with pods of differing size, colour, and strength of flavour.
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Chilli (noun)
short for chilli powder
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Chilli (noun)
short for chilli con carne