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Chili peppers (Capsicum) belong to the nightshade family and include varieties of peppers that differ in hotness, taste, smell, size and use. Most of them are simply called "chili" and are mainly used as a spice, giving dishes a characteristic spicy flavor. The oldest traces of the origin of chili peppers were found in Peru in tombs in Ancon and Huata Prieta, which means that it is one of the first plants cultivated there by humans. It came to Europe in the 15th century. Christopher Columbus brought chili peppers during one of his voyages. The arrival of peppers in Europe contributed to the decline in pepper prices. The Portuguese and Spanish called the pepper "Turkish pepper". There are several theories regarding the name of peppers, and the current name is most likely due to European monks who bred these plants as botanical curiosities; discovered that peppers had great culinary potential and could be an alternative to black pepper, which was very expensive at that time. Another theory is that the name "pepper", which in English means both paprika and pepper, was given by Christopher Columbus himself.

The spicy taste of chili peppers is caused by the capsaicin contained in them, which is perceived by receptors on the tongue and inside the mouth as a burning and/or hot feeling. Due to the fact that the capsaicin content in individual pepper species varies, the Scoville scale (SHU) was introduced in 1912 to determine their degree of spiciness. It was an organoleptic method based on the detection of pungent taste in ethanolic plant extracts. Currently, analytical techniques are used, e.g. HPLC (high-performance liquid chromatography). The Scoville scale is the most common way to determine the spiciness of peppers
The inconspicuous sister of sweet Mrs