Chili or Chile pepper is based on the plant from the genus Capsicum. The strong spicy and hot taste comes from a substance called capsaicin and the nautural chemical compounds coming from the capsaicinoids. The use and cultivation of the plant can be traced back to Mexico and is 6.000 years old.
The intensity of the heat is measured in Scoville Heat Units (SHU). The strength of the spice is determined by geographic location, amount of irrigation and the soil. Pepper X is the strongest chili in the World, originating from the USA, with a SHU value of 3.18 million units. There are five domesticated species of chili peppers, from which all variations of chili are derived, like jalapeños, thai peppers, cayenne, chiltepin, bell peppers and the New Mexico chile. Products are available as fresh, dried, dried and powdered in different granulation's (fine, medium, coarse).