Pepper (capasicin annuum are divided into two major groups sweet pepper and hot pepper. Sweet pepper have thick juicy walls and a sweet flavor, while hot pepper have thinner walls and spicy pungent flavour. This flavor is caused by the alkaloid capasicin, which is produced in the fruits membranes. Botanically there is no difference between JalapeÃ±os and chilli peppers.
Side effect of eating green chilli, stomach irritation. Hot one burn the inside of the mouth and can also be irritating when excreted. A glass of milk or yogurt helps keeping the capsacin away from nerve-receptor sites to ease the burning sensation.