Chili pepper pods, which are technically berries, are consumed around
the world fresh, dried and pickled. The spice provides sweet and sour
flavor to Korean kimchi and other fermented foods and fiery heat to
Sichuan, Thai and Vietnamese specialties. Of course, chili pepper is
also widely used in Mexican and Spanish foods.
The heat of the chili pepper is due to a chemical compound called
capsaicin, which produces a burning sensation on contact. However,
because capsaicin eventually turns off specific pain signaling chemicals
in skin cells, it is approved by the U.S. Federal Drug Administration as
a topical analgesic agent in over-the-counter creams and lotions.
