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Chili Pepper

A chili pepper is a pungent pepper used fresh or dried to add heat, flavor, and color to savory dishes.

Chili Pepper — illustrative ingredient image

About Chili Pepper

A chili pepper is the fruit of a pungent Capsicum plant, used fresh as a vegetable, seasoning, or source of heat. Peppers differ greatly in size, shape, flesh thickness, colour, and pungency; they may be green, red, orange, yellow, or other colours depending on variety and maturity.

Flavour can be grassy, fruity, smoky, earthy, or sweet as well as hot. Fresh peppers are crisp and juicy when raw, then soften during cooking. Heat is concentrated mainly in the inner ribs and membranes, although the level varies widely among species and cultivars.

Chili peppers may be used whole, sliced, chopped, stuffed, pickled, fermented, dried, smoked, or ground. Fresh forms retain more moisture and brightness, whereas drying concentrates flavour and heat. Removing seeds and membranes changes texture and can reduce some of the pepper’s perceived heat.

Ingredient type
whole food

Forms & related ingredients

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Where chili pepper appears

52 linked foods

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Showing 1–12 of 52

Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for chili pepper

Names and romanised forms to recognise on menus and labels.

English

chili pepper

British English

chilli pepper

English

chili pepper (dried)

Search alias · Not a confirmed translation

English

chili pepper (ground)

Search alias · Not a confirmed translation

English

chili pepper (raw)

Search alias · Not a confirmed translation

English

chili pepper (sun-dried)

Search alias · Not a confirmed translation

English

chili pepper (whole or pieces)

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Chili Pepper nutrition & diet

Chili Pepper nutritional value

Chilli (chili), red, raw

Per 100 g of the edible portion in the stated food form.

Calories
46.1kcal
Protein
1.4g
Carbs
4.8g
Fat
0.7g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F002901. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Identify the species or cultivar and use fresh, dried, or cooked pepper as specified. Record whether seeds, membranes, and stem are discarded, and whether the pepper is eaten whole or used to flavor a dish, since the edible portion and preparation differ.

Compare the right form: Match the exact fresh or dried chili pepper species or cultivar, maturity, and edible portion, including whether seeds and membranes remain after preparation.

Diet considerations

Chili pepper is a plant food. Plain fresh or dried pepper differs from peppers stuffed, pickled, fried, battered, or packed in oil. Compatibility changes with dairy, meat, fish, wheat coatings, and sweetened sauces, while the portion and form influence the dish’s carbohydrate pattern.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Chilli (chili), red, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .