Having said this, something as beneficial as capsaicin does not come without any trade-offs. Producing capsaicin takes a lot of energy, which is why some peppers are not spicy. In some cases it makes more sense to make a lot of fruit with less or no capsaicin, thus producing more seed, and getting offspring by overwhelming predators and plagues by sheer volume.

Bell peppers, on the other hand, are native to South America, where they have been cultivated for thousands of years. They come in a variety of colors, including green, red, yellow, and orange, and can be eaten raw or cooked.

What is the difference between paprika and bell pepper?

Chili peppers are used in a wide variety of cuisines around the world, including Mexican, Thai, Indian, and many others. They can be used fresh, dried, or ground into powders to add heat and flavor to dishes such as salsas, curries, hot sauces, and marinades.

In the vibrant palette of culinary spices, the color red takes a prominent spot—embodying both the allure and the promise of heat that can kick the flavor of any dish up a notch. Although these spices share a common color, their origins, taste profiles and uses in cooking are distinct, making each one an indispensable ingredient in its own right.

According to theHuy Fong Food website, sriracha is made with sun-ripened chilies that have been pureed into a smooth paste. The other ingredients include sugar, salt, garlic, and vinegar. It also containsxanthan gum, an ingredient that is used as a thickener or even a stabilizer. It’s an ingredient used widely in many different kinds of food, especially sauces and dressings, and is used as a binder and provides the structure for gluten-free food or food that doesn’t contain wheat flour. 

Now add your Sichuan chili flakes and sugar. Stir to combine.