Capsicum annuum

Capsicum annuum is the scientific name for a species of chilli pepper. Originating in the Americas, these peppers are now cultivated worldwide and are used fresh, dried, or as a spice. They are the source of paprika, cayenne pepper, and many other common chilli powders and flakes.

Capsicum annuum, in its various forms, is primarily used to impart flavour and heat to foods. It can range from mild to intensely hot, depending on the specific cultivar. It is commonly found in savoury snacks, sauces, spice blends, and processed meats.

Capsicum annuum is a fruit and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of vitamins, particularly vitamin C, and antioxidants like capsaicinoids, which are responsible for its heat. Evidence from bodies like the WHO/IARC suggests that capsaicin, the active compound in chilli peppers, is not classifiable as to its carcinogenicity to humans. Some studies have explored potential benefits of capsaicin, but the evidence is mixed and more research is needed.