The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. The quantity of capsaicin varies by variety, and depends on growing conditions.

Chili peppers, which are also called chili and chile, are the spicy fruit of a variety of plants in the genus capsicum. They grow in warm climates around the world. Chilis are technically berries because they contain seeds. But they are used more like a vegetable or spice because they have a savory, spicy flavor.

Ingredients. Ground cayenne pepper is made only with cayenne peppers that have been dried and finely ground into a powder. Chili powder is made with a blend of ground red chilis (sometimes including cayenne) and savory spices such as cumin, paprika, garlic and onion powder, Mexican oregano and salt.

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves.