Chilly is the universal spice of India. Chilly is nature's wonder. Its fruit appears in different sizes, shapes and colour. The fruit size of some varieties is more than hundred times that of others. The shape may be elongated or round and distal pointed, blunt or sucked in. Corrugated, leathery or smooth maybe the touch on outer skin. It may look like a bird's eye or a small orange fruit. Colour varies from blue, green, orange, red, yellow, violet, cream white to near black.
Chilly has two important commercial qualities. If some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by  
capsaicin. India is the only country rich in many varieties with different quality factors.
Chilly is an essential ingredient of Kerala curry. Curry is characterized by tempting colour and titillating pungency. Both are contributed by chilly. In curry, chilly is used as a paste, powder, broken split or whole form. There are Kerala pickles, especially with tender mango in which chilly powder is added lavishly to form a thick paste with biting sensation at the end of curing. In all Kerala  homes, chilly is used by the poor and the rich alike.

The fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

Well-known dishes with a strong chile flavor are Mexican salsas, Tex-Mex chile con carne, and Indian vindaloos and other curries. Chile powder is a spice made of the dried ground chilies, usually of the Mexican chile ancho variety, but with small amounts of cayenne added for heat, while chili powder is composed of dried ground chile peppers, cumin, garlic and oregano. Bottled hot sauces such as Tabasco sauce are made from Tabasco chilies, similar to cayenne, which may also be fermented.

Chipotles are dry, smoked red (ripe) jalapeños.

Korean, Indian, Indonesian, Szechuan and Thai cuisines are particularly associated with the chile pepper, although the plant was unknown in Asia until Europeans introduced it there.

In Turkish or Ottoman cuisine, chilies are widely used. It is known as "Kırmızı Biber" (Red Pepper) or "Acı Biber" (Hot Pepper).

Sambal is dipping sauce made from chile peppers with any other ingredients such as garlic, onion, shallots, salt, vinegar and sugar. It is very popular in Indonesia, Malaysia and Singapore.

The leaves of the chili pepper plant, which are mildly bitter, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are often used in the chicken soup dish known as tinola.[1] In Korean cuisine, the leaves are also used to produce chili pepper leaf kimchi

Chilly is the universal spice of India. Chilly is nature's wonder. Its fruit appears in different sizes, shapes and colour. The fruit size of some varieties is more than hundred times that of others. The shape may be elongated or round and distal pointed, blunt or sucked in. Corrugated, leathery or smooth maybe the touch on outer skin. It may look like a bird's eye or a small orange fruit. Colour varies from blue, green, orange, red, yellow, violet, cream white to near black.
Chilly has two important commercial qualities. If some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by  
capsaicin. India is the only country rich in many varieties with different quality factors.
Chilly is an essential ingredient of Kerala curry. Curry is characterized by tempting colour and titillating pungency. Both are contributed by chilly. In curry, chilly is used as a paste, powder, broken split or whole form. There are Kerala pickles, especially with tender mango in which chilly powder is added lavishly to form a thick paste with biting sensation at the end of curing. In all Kerala  homes, chilly is used by the poor and the rich alike.

The fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.

Well-known dishes with a strong chile flavor are Mexican salsas, Tex-Mex chile con carne, and Indian vindaloos and other curries. Chile powder is a spice made of the dried ground chilies, usually of the Mexican chile ancho variety, but with small amounts of cayenne added for heat, while chili powder is composed of dried ground chile peppers, cumin, garlic and oregano. Bottled hot sauces such as Tabasco sauce are made from Tabasco chilies, similar to cayenne, which may also be fermented.

Chipotles are dry, smoked red (ripe) jalapeños.

Korean, Indian, Indonesian, Szechuan and Thai cuisines are particularly associated with the chile pepper, although the plant was unknown in Asia until Europeans introduced it there.

In Turkish or Ottoman cuisine, chilies are widely used. It is known as "Kırmızı Biber" (Red Pepper) or "Acı Biber" (Hot Pepper).

Sambal is dipping sauce made from chile peppers with any other ingredients such as garlic, onion, shallots, salt, vinegar and sugar. It is very popular in Indonesia, Malaysia and Singapore.

The leaves of the chili pepper plant, which are mildly bitter, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are often used in the chicken soup dish known as tinola.[1] In Korean cuisine, the leaves are also used to produce chili pepper leaf kimchi