Abstract
The unique pungency of chili peppers is due to capsaicinoids, including capsaicin, which are produced and accumulate in the fruit in the placenta and septum. Because of this capsaicinoid-derived pungency, chili peppers are used as a spice, condiment, and seasoning in many parts of the world. When used as a seasoning, capsaicinoids are often soaked in oil, vinegar, or alcohol because they are oil-soluble. While the non-pungent or very weakly pungent pepper varieties, such as bell peppers, are also used as vegetables around the world, in the Kingdom of Bhutan, even the hot pepper varieties are used as vegetables. In addition, hot peppers are not only required to be pungent, but in regions where hot peppers are widely used, such as Korea and Mexico, they are also required to have other tastes besides pungency, such as Umami or sweetness. In fact, the glutamate and sugar content of some chili peppers is higher than that of tomatoes.
