What Is Chili?
Chili, or hot pepper, is the dried fruit of plants of the genus Capsicum in the Solanaceae family, chiefly Capsicum annuum (most chilies and paprika), Capsicum frutescens (cayenne and tabasco) and Capsicum chinense (habanero). The part used is the whole fruit with skin and seeds, or the deseeded pod in premium grades. It is shatta in Egypt and Sudan, filfil har or filfil ahmar in the Levant and Iraq, and either name in the Gulf; the fine ground form is known in Iraq as ground red pepper. Native to Central and South America, chilies reached Arab ports in the sixteenth century through the Portuguese and the Ottomans and swept through the kitchens: Egyptian shatta on koshari and ful, hot pepper in Iraqi tepsi, harissa across the Maghreb, and Gulf chili in daqoos and machboos.
Types, Varieties and Origins
Red Pepper Whole
Whole dried pods from Egyptian varieties (Fayoum, Minya and Upper Egypt farms), Indian types (Guntur and Byadgi) and Chinese Tianjin. Used whole in marinades, pickles and flavoured oils, or freshly ground. Common varieties range from 15,000 to 50,000 Scoville heat units.
Red Pepper Ground Fine and Chili Powder
Finely milled whole red pods for daily cooking, sauces and sausages. Commercial chili powder may come from a single variety or a blend of varieties to standardise colour and heat.
Crushed Chili (Chili Flakes)
Coarsely crushed pods with seeds, medium heat and a bright red colour flecked with pale seeds; the chili of pizza, grills and Levantine pickles.
Cayenne Pepper
A long slender variety of Capsicum annuum/frutescens named after the city of Cayenne in French Guiana and now grown in India, Africa and Mexico. Ground fine, it is hotter and cleaner (30,000 to 50,000 Scoville) with a neutral flavour that does not dominate, making it ideal for precise small doses, drinks and hot sauces.
Local Chili Spice Blend and Tunisian Harissa
The local chili blend is a traditional Egyptian seasoning combining ground chili with cumin, coriander, garlic and salt for ful, ta'ameya and grills. Tunisian harissa is a paste or powder of soaked dried red peppers with garlic, coriander, caraway and olive oil, moderately hot with a deep, slightly smoky flavour.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| Red pepper whole | Egypt, India, China | Whole pods, 15,000 to 50,000 SHU | Pickles, oils, fresh grinding |
| Ground fine / chili powder | Egypt, India | Medium to high heat, red colour | Daily cooking, sauces, sausages |
| Crushed chili flakes | Egypt, Turkey, India | Flakes with seeds, medium heat | Pizza, grills, pickles |
| Cayenne | India, Africa, Mexico | Clean high heat, 30,000 to 50,000 SHU | Hot sauces, precise dosing |
| Local chili blend | Egypt | Chili with cumin, coriander, garlic | Ful, ta'ameya, grills |
| Tunisian harissa | Tunisia (Nabeul, Gabès) | Moderate, garlicky, caraway, smoky | Couscous, shakshuka, sandwiches |
Quality Standards and Grades
The international references are ISO 7540 (ground chili and cayenne) and ISO 7541 (paprika and whole chilies). Heat is measured in Scoville heat units (SHU) or by ASTA method 21 for capsaicinoid content by chromatography, and colour in ASTA colour units. Egypt applies its Egyptian Standard for chili and India the Agmark grading. The key safety parameters tested worldwide are aflatoxins (EU limit 5 µg/kg for B1 and 10 µg/kg total), the banned Sudan dyes fraudulently added to boost colour, and pesticide residues. The figures below reflect trade practice; some are typical rather than mandatory.
| Parameter | Usually accepted range | Note |
|---|---|---|
| Moisture | ≤ 11 % (ground), ≤ 12 % (whole pods) | ISO 7540 / 7541 |
| Total capsaicin | 0.1 to 1 % (typical); cayenne ≥ 0.3 % | Each 1 % capsaicin ≈ 150,000 SHU |
| Heat (Scoville) | Chili 15,000 to 50,000; cayenne 30,000 to 50,000; habanero 100,000 to 350,000 | Varies by variety and season |
| Total ash | ≤ 10 % | Acid-insoluble ash ≤ 1.6 % |
| Volatile oil | Usually low (< 1 ml/100 g) | Not a key indicator for chili |
| Colour (ASTA) | 60 to 120 units typical for red chili | Declines with storage and light |
| Aflatoxin B1 / total | ≤ 5 / ≤ 10 µg/kg | European Union limits |
| Sudan dyes I-IV | Not detected | Strictly prohibited |
Sensory assessment. Look for a uniform bright red (an unnaturally glossy orange-red may indicate synthetic dye), a sharp fruity aroma that slightly stings the eyes, and a dry, free-flowing texture. Dark brown or faded chili is old or has been exposed to moisture, and a musty smell signals mould that may carry aflatoxin. Good crushed chili contains a reasonable share of seeds, no more than 30 to 40 % by volume.
Whole versus Ground, and Processing
Whole pods keep their heat and colour longest and can be lightly toasted in a dry pan before grinding to deepen the flavour (ventilate the kitchen well). Grinding exposes more surface to oxygen, so colour fades within months. Industrially, stems and calyces are removed, the pods are milled on hammer mills with cooling to prevent capsaicin scorching, and steam sterilisation reduces microbial load. Capsaicin is concentrated in the inner membranes (placenta) more than in the seeds themselves, so removing the membranes reduces heat.
Culinary Uses
- Egypt: shatta on koshari, ful and ta'ameya, in Alexandrian liver, sausage and hawawshi, pickled lemons, and chili oil in popular eateries.
- Iraq: in tepsi, okra stew, red broth, fried kubba and the hot amba sauce, with whole hot peppers served alongside kebab.
- Levant: in Aleppan muhammara and kibbeh, pepper paste, shawarma and pickled peppers.
- Gulf: in Saudi daqoos, spicy kabsa, machboos, mashkhool and mandi oils.
Dosage: start with half a teaspoon (1 to 1.5 g) of ground chili per kilogram, or a quarter teaspoon of cayenne since it is hotter, and increase gradually. Bloom chili in oil at the start of cooking to spread colour and heat, as capsaicin dissolves in fat, not water. It pairs with cumin, coriander, garlic, lemon, tomato and sumac.
Storage and Shelf Life
Chili is among the spices most sensitive to light and humidity: keep it in a sealed opaque container in a cool dry place. Whole pods hold their quality for 2 to 3 years, ground and crushed for 12 months with gradual colour loss. Ground chili can be refrigerated to slow fading. Any caking or musty odour means it should be discarded because of aflatoxin risk.
Traditional and Health Uses
Folk medicine has used chili as a circulatory stimulant, a sudorific, an appetite opener and a digestive aid, and hot pepper ointment was applied for joint pain. Modern research has examined capsaicin for topical pain relief and raising metabolic rate, and it is an approved ingredient in some medicinal creams. Excessive chili can irritate the stomach and bowel, however, and moderation is advised, particularly for people with ulcers or reflux.
The Sheikh Al-Attareen Range
- Red Pepper Whole
- Red Pepper Ground Fine
- Chili Powder Fine
- Crushed Chili (Chili Flakes)
- Cayenne Pepper
- Local Chili Spice Blend
- Tunisian Harissa
We buy chili from selected Egyptian farms and approved suppliers in India, and test every lot in our Mansoura laboratory for moisture, colour, heat, impurities and seed ratio, and microbiological safety, with aflatoxin and Sudan dye screening at accredited laboratories, before milling and packing in sealed opaque containers. The products are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
Frequently Asked Questions
What is the difference between chili and cayenne?
Cayenne is a specific long, slender hot pepper variety, ground fine, with higher and cleaner heat and a neutral flavour, whereas chili is a general name for any dried hot pepper and may be milder with more flavour and colour.
How can I recognise chili coloured with Sudan dye?
An unnaturally glossy orange-red and unusual colour stability in oil are warning signs, but only laboratory testing is conclusive. Buy from a trusted source that screens for Sudan dyes and provides a certificate of analysis.
Why does chili dissolve in oil and not in water?
Capsaicin is fat-soluble, so it releases its colour and heat in oil or ghee at the start of cooking, and this is also why milk and yoghurt cool the burn better than water.
How long does ground chili keep?
About 12 months in a sealed container away from light, with gradual colour loss that has little effect on heat. Whole pods keep for 2 to 3 years.