Serrano Chilli

The Serrano chilli (Capsicum annuum) is a medium-sized chilli pepper originating from the mountainous regions of Mexico. It is known for its bright, crisp flavour and a heat level that is typically hotter than a jalapeño but milder than a cayenne pepper. The peppers are usually harvested when green, but can also be found in red or yellow varieties.

Serrano peppers are primarily used to add heat and a fresh, vegetal flavour to dishes. They are commonly found in Mexican cuisine, salsas, marinades, and hot sauces. Manufacturers use them to provide a distinct spicy kick and flavour profile in a variety of savoury food products.

Serrano peppers are a fruit and not a food additive, so they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a source of vitamin C and capsaicin, the compound responsible for their heat. Evidence from bodies like the WHO/IARC suggests that capsaicinoids from chilli peppers are not classifiable as to their carcinogenicity to humans. While some research explores potential benefits of capsaicin, such as effects on metabolism, the evidence is not conclusive, and it is not a health claim that can be made on food packaging.