Chili peppers are usually red or green colored chili pepper that may vary in size, shape, flavour, colour, and hotness. They are the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They contain capsaicin, which gives peppers their characteristic pungence and produce mild to intense spice. The five domesticated species of chili peppers include Capsicum annuum (includes bell peppers, wax, cayenne, jalapeños, chiltepin, and all forms of New Mexico chile), Capsicum chinense ( includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet), Capsicum frutescens( includes malagueta, tabasco and Thai peppers, piri piri, and Malawian Kambuzi), Capsicum baccatum( includes the South American aji peppers), and Capsicum pubescens ( includes the South American rocoto peppers). They can be used as a spice to add spicy flavour to dishes.