Red chili, a fiery spice derived from the dried fruits of various Capsicum species, is prized worldwide for its intense heat and vibrant color. Known for its main active component, capsaicin, red chili not only adds a sharp, spicy flavor to dishes but also boasts numerous health benefits. It aids metabolism, improves digestion, and is rich in vitamins A and C, which support immune health. In cuisines ranging from Indian and Mexican to Thai and African, red chili is a staple, used in various forms—whole, crushed, or powdered—to enhance both flavor and color. Beyond the kitchen, capsaicin is also used in topical ointments for pain relief, showcasing red chili’s versatility as both a culinary and medicinal ingredient