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Chillies and peppers

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The Chilli Pepper – Capsicum annuum – from the pepper family is distinguishable by its spicy flavour. It is cultivated for its fruit and is used to spice up dishes. Its spiciness comes from a very powerful alkaloid: capsaicin, measured on the Scoville scale which has 11 levels. However, flavour and strength of the chili pepper are two completely independent notions. It is naturally rich in vitamin C if consumed fresh and in pro-vitamin A. It is also rich in antioxidants. The Espelette Pepper is one of the best-known varieties that enhances dishes without burning the taste buds.

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