Chilli

Chiles are part of the capsicum family (peppers if your from USA), so have similar properties to the capsicum.

Chilli can be used to spice up dishes, although they do come in varying degrees of spice (heat).
…
They contain the phytonutrient capsaicin which can help cleanse the blood and stimulate circulation. They can also stimulate gastric secretions which can help digestion.

They are high in vitamin C (if eaten raw), bioflavonoids, and vitamin A. They have good levels of folic acid, potassium and niacin. Chiles have some other great phytonutrients besides capsaicin including beta-carotene, lutein and quercetin.

The seeds and membranes generally contain most of the heat, so if you remove these the chilli won’t be as hot.

Although they originated in South America, they are now used in many parts of the world and Asian cuisine has definitely taken the chilli as a main staple in many dishes!