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The chili pepper (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl chīlli is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
The bell pepper (also known as sweet pepper, pepper or capsicum ) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.