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Chilli pepper

Chilli pepper is a fresh pungent pepper used to add heat and flavor to cooked dishes, sauces, and relishes.

Chilli pepper — illustrative ingredient image

About Chilli pepper

A chilli pepper is the fruit of a pungent Capsicum plant, eaten fresh as a vegetable, seasoning, or source of heat. Fresh chillies differ in size, shape, colour, flesh, aroma, and pungency; they may be green or mature to red, yellow, orange, or other colours. Their flavour may be grassy, fruity, smoky, or earthy in addition to heat.

They are chopped into cooked dishes, sauces, relishes, marinades, and pickles, or added whole to release flavour during cooking. Fresh texture is generally crisp and juicy before cooking, with the flesh and internal parts contributing differently according to the pepper and preparation. Pungency and flavour are not established by the generic name alone.

Fresh peppers are commonly sold whole, with stems and internal seeds and membranes present, though preparation may remove some or all of these parts. Chopping exposes more surface and distributes flavour, while cooking softens the flesh. Chillies can also be dried, smoked, or ground, but those processed products are separate forms from the fresh whole pepper.

Ingredient type
whole food

Forms & related ingredients

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Where chilli pepper appears

545 linked foods

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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 chilli pepper

Names and romanised forms to recognise on menus and labels.

English

chili pepper

English

chilli pepper

English

Peppers, chili, green, canned

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.

Chilli pepper nutrition & diet

Chilli 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 fresh chilli species or cultivar and maturity, then record whether it is eaten whole, chopped, cooked, pickled, or used only for flavor. Seeds, membranes, stem, and brine or oil should be distinguished from the edible pepper portion.

Compare the right form: Match the specific fresh chilli pepper species or cultivar, maturity, preparation, and edible portion, including retained seeds, membranes, brine, or oil.

Diet considerations

Chilli pepper is a plant food. Plain fresh chilli differs from pickled, stuffed, fried, battered, or oil-packed forms. Compatibility changes with meat, dairy, fish sauce, wheat coatings, and sweetened relishes; the accompanying recipe, rather than the pepper alone, determines the broader 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: .