|The chili pepper, chile pepper or chilli pepper, or simply chili, chile or chilli, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. The name comes from Nahuatl via the Spanish word chile. These terms usually refer to the smaller, hotter types of capsicum; the mild larger types are called bell pepper (simply pepper in Britain and Ireland or capsicum in Australasia).
Chili peppers and their various cultivars originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine.
Red chilis are very rich in vitamin C and provitamin A. Yellow and especially green chiles (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.