Hot chili pepper

Pungent fruit of Capsicum species, mainly Capsicum annuum and related species, used fresh or dried.

Characteristics

Its pungency comes from capsaicinoids, mainly capsaicin and dihydrocapsaicin.
Capsaicinoids accumulate in the placenta tissue next to the seeds.
Content varies widely with variety, ripeness and growing conditions.
Cited in traditional agroecological literature for macerations and infusions.

Role in the preparation: Chopped or ground fruit is macerated or infused so that water, alcohol or oil extracts its compounds.

Caution: Wear rubber or nitrile gloves, ventilate the area and do not touch your face while handling; check local regulations before any use.

Sources: Poison Control (poison.org) – Capsaicin: when the chili is too hot · PMC – Characterization of different Capsicum varieties by evaluation of their capsaicinoids content

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.