Hot peppers (chilies) are often used to spice up dishes, and they are especially popular in ethnic cuisine including Mexican, Indian, Thai, Vietnamese, Arab and Spanish cooking. Chilies are an excellent source of vitamin C if you can withstand their powerful bite.
Contrary to popular belief, the hottest part of the chili pepper is not the seeds but where the seed attaches to the white membrane inside the pepper. The seeds are often hot because they are in such close contact with the white membrane. Typically, larger chilies are more mild because they contain less seeds and white membrane in proportion to their size.
Serving size 1/2 cup raw (75 g): 30 calories.
Source:CDC Fruit and Vegetable of the Month
