All peppers— including the chili (chilli, chili, chile) is the fruit of the shrub from the genus Capsicum. There are so many varieties of peppers it is virtually impossible to find a complete list identifying each one.

Many people think of chili peppers as vegetables; however, botanists identify the plant a berry shrub, while culinary specialists utilize it as a spice.

Most of the time peppers are purchased fresh, but they are also available dried, canned, pickled and powdered.

The pungency (hotness) of peppers range from the very mild varieties of bell peppers to the very hot-to-fiery peppers such as Jalapeno or Tabasco. They vary in just about every color and hue—from light to dark greens and bright reds to dark browns.

The hotness is measured in what is called Scoville Units. Named after Dr. Wilbur Scoville, a chemist who originally developed a subjective way to measure the pungent taste.

Today, the measure of pungency is done by a more scientific method called liquid chromatography. This method determines the levels of capsaicin in a more precise manner. However, the unit of measure is still called Scoville in honor of Dr. Wilbur Scoville.

Researchers tell us that chili peppers are native to both North and South America and were introduced to South Asia during the 1500's. They have become so popular for many cultures that they now dominate the world spice trade. India is now the largest producer and exporter of chili peppers in the world.

Chili peppers add great zest and health to meals in many cultures throughout the world and for those who are willing to risk their blazing heat.

Peppers are very low in calories and can be very good for your health since they are very high in Vitamin C. Green bell peppers have just as much Vitamin C as a citrus of the same weight with hotter varieties having even more of the vitamin.

Some studies in prostrate cancer research indicated that capsaicin causes the cancer cells to die while at the same time inhibiting the growth of new cancer cells.

Topical forms of capsaicin is recognized as a treatment for various pains such as osteoarthritis pain and may also help alleviate pain from diabetic neuropathy. It has also been used to treat cluster headaches, migraine headaches and sinus headaches with a degree of success.

The antibacterial properties of capsaicin can fight allergies and chronic sinus infections by stimulating mucous membranes, thereby relieving nasal congestion.

Capsaicin also has the ability to fight inflammation, soothe intestinal diseases, burn fat, lower blood-pressure and reduce cholesterol. Most interestingly, cultures that consume hot peppers regularly with their meals have significantly lower incidents of heart attacks and strokes.