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Chilli pepper (also chili pepper, or chilli, from Nahuatl chīlli (pronounced Nahuatl: [ˈt͡ʃiːlːi] (About this soundlisten)), is the fruit of the plants of the genus Capsicum, which are made up of the nightshade family, Solanaceae. Chilli is widely used in many kitchens as a condiment to add warmth to dishes. The substances that give the pepper intensity when taken or applied topically are capsaicin and related compounds known as capsaicinoids.

Chilli peppers originated in Mexico. Since the Columbia Exchange, many varieties of hot peppers have spread worldwide, which are used in both food and traditional medicine. Cultivars grown in North America and Europe are believed to originate from Capsicum annuum and have white, yellow, red, or purple to black fruits. In 2016, the global production of raw green hot peppers was 34.5 million tonnes, with China accounting for half of the worldwide production.

Capsicum fruits have been part of the human diet since about 7500 BC and are one of the oldest cultivated crops in America; the origin of chilli peppers dates back to northeastern Mexico about 6000 years. These were some of the first self-pollinating crops grown in Mexico, Central America and parts of South America.

Peru is considered the country with the widest cultivated variety of Capsicum because it is the centre of diversification where all five houseplant species were introduced, grown and consumed in pre-Columbian times. Bolivia is considered to be the country where the widest variety of wild Capsicum peppers is consumed. Bolivian consumers distinguish between two primary forms: ulupicas, small round fruit species including C. eximium, C. Cardenas, C. eshbaughii and C. caballero landraces; and arivivis with small oblong fruits, including C. baccatum var. bacatum and C. chacoense varieties.

There are five homemade hot peppers. Capsicum annuum includes many common varieties such as bell pepper, wax, cayenne pepper, jalapenos, Thai pepper, chiltepin, and all types of chilli in New Mexico. Capsicum frutescens includes Malagueta, Tabasco, Piri Piri, and Malawian Kambuzi. Capsicum chinense includes the hottest peppers such as naga, habanero, datil and scotch. Capsicum pubescens consists of South American rocoto peppers. Capsicum baccatum includes South American aji pepper.

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