Chili is a popular spice with a very spicy taste. There is a wide variety of chillies grown around the world, varying in shape, size and color, but they are all quite hot and are used to add a fiery flavor to any food.



Chili peppers are widely used in many kitchens as a spice to add heat to dishes.



Chili is available in many kitchens. Some notable dishes include:

Arabiata sauce

From Italy it is a tomato sauce based on pasta that always includes dried hot chilies.



Putanesca sauce

It is based on tomatoes with olives, capers, anchovies and, sometimes, chili.



Paprika

From Hungary, he uses significant amounts of soft, ground, dried chili, known as paprika, in a braised chicken.



Chile sen nomad

From the Puebla region of Mexico, he uses fresh mild chilies stuffed with meat and covered with a creamy, thick sauce.

Curry dishes usually contain fresh or dried chiles.



The Jambalaya

It is a Cajun dish where the flavors of chicken, shrimp and Andouille sausages are enhanced by Cayenne pepper. Jambalaya is also sometimes served with a local hot sauce made from Tabasco peppers.



Jerk Chicken

Made in the Caribbean region of Jamaica, the flavor of the dish is due to Scotch Bonnet Chile's, allspice and thyme.



Kung pao chicken

From the Sichuan region of China, he uses small hot dried chilies fried for a while to add spices to the oil and then used for frying.



The Mole poblano

From Puebla, Mexico, he uses a variety of dried chilies, nuts, spices and fruits to make a thick, dark sauce for poultry or other meats.



Nam phrik

They are traditional Thai pastes and chili sauces, made with chopped fresh or dried chili, as well as additional ingredients such as fish sauce, lime juice and herbs, as well as fruit, meat or seafood.



"The Nduja

A more typical example of a spicy Italian specialty, from the Calabria region, is a soft pork sausage prepared "hot" with the addition of the local chili variety jalapeño.



The Paprykarz szczeciński

It is a Polish fish paste with rice, onion, concentrated tomato, vegetable oil, chili pepper powder and other spices.



The Piperade

It is a dish from the Basque region of France that incorporates Piment d'Espelette in the recipe.



Sambal terasi or sambal belacan

It is a traditional hot spice from Indonesia and Malaysia prepared by frying a mixture of mostly dried chilies, with garlic, onions and fermented shrimp paste. It is usually served with rice dishes and is especially popular when mixed with crispy grilled teri fish or bilis (sun-dried anchovies), when it is known as sambal teri or sambal ikan bilis. Various varieties of sambal existed in the Indonesian archipelago, including sambal badjak, sambal oelek, sambal pete (made with green dirty beans) and sambal pencit (made with unripe green mango).



Som tam

A green papaya salad from Thai and Lao cuisine, traditionally has, as a main ingredient, a handful of chopped fresh Thai hot chili, pounded in a mortar.



Tavuk Kebabi

Uses mint and Aleppo pepper as a marinade that gives flavor to grilled chicken skewers before being served.







Chili peppers come from Mexico. After the Colombian Exchange, many varieties of chili peppers spread around the world, used for both food and traditional medicine.



Apart from being tasty, they also have several healing and beneficial properties.

It is definitely one of the spices that do not go unnoticed.