Chili peppers are the fruits of Capsicum plants. Hot chilis contain capsaicin to varying degrees, which stimulates a sensation of burning.
Evidence suggests that regularly consuming chilis may help with blood sugar regulation and may increase metabolic rate and contribute to decreased appetite and body fat. Capsaicin’s role in cancer development is unclear: some studies associate it with protection from cancer- and mutation-promoting chemicals. Heavy consumption of capsaicin has also been associated with development of ulcers and certain cancers. Capsaicin can cause bronchoconstriction (troubled breathing) due to its inflammatory nature.
Chili peppers are a common allergen. Capsaicin can cause extreme pain and irritation.
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