Unlike most other tropical spices, chilies are easy to cultivate and hence are cultivated in almost all the parts of the world, especially in the regions with tropic climate.

Chilies were first brought to Europe during one of Columbus' expeditions but they did not meet much interest because black pepper seemed a much more promising culinary. However in Spanish and Portuguese colonies chilies did find a place Chilies were and within a few decades chilies became a fixed part in the daily diet of nearly all peoples in South and South East Asia.

Among all the species of chili only five species of genus Capsicum are cultivated, and the most important species economically is Capsicum Annuum besides Capsicum frutescens that includes the Tabasco chili and is the most famous of all hot chilies.

In Northern India, as well as in Central Asia, chilies are used dried mostly. They are sold whole or ground at the market and are intensively fiery, intensively colored and intensively aromatic.

Chilies have two important commercial qualities, as some varieties are famous for red color because of the pigment Capsanthin while others are known for biting pungency attributed by capsaicin.