Chile Peppers

It is called chili in Mexico, ají in South America and guindilla in Spain. They are the fruits of various species of plants of the genus capsicum of the Solanaceae family. It is a staple in kitchens, either in its sweet or spicy version.

Chili, especially its spicy variety, is a food with numerous properties thanks to its high content of vitamins (such as vitamin C) and capsaicin. It is a rich source of nutrients, supports the immune system, is a natural pain reliever and helps fight infections and much more.

If you want to add a bit of heat and a lot of nutritious flavor to all your meals, here I present three types of chili peppers that each have a distinct flavor and heat.


It is a variety of medium hot chili with between 3,000 and 5,000 points on the Scoville scale.

It is my favorite.

165 ml


It has a subtle fruity aroma and offers an intense and penetrating spiciness 30,000 to 50,000 Scoville units

More spicy.

165 ml

Criollo Ecuatoriano

This chili is the most common in Ecuador.

It has a medium bite

165 ml