Chili peppers, from Nahuatl chili, are varieties of the berry fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds are known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. Other varieties of capsicum include bell peppers, but while chili peppers are pungent, bell peppers are not.
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