Famous and notorious to us as a spicy pod, chili has been a tradition for thousands of years. Chili can be used in many different ways in the kitchen and is combined and used in many different ways in the many regions of the world. Over 2,000 different chili varieties have now been created through cultivation and cross cultivation – from mild to extremely hot chilies. They differ in their color, shape (from bulbous to long and pointy) and size. The paprika’s relative receives its heat from the substance capsaicin. It is soluble in fat and alcohol, withstands heat and cold and has a preserving effect. Crushed chilies taste hot and spicy and guarantee intense seasoning action when pickling and boiling.