Difference between pepperoni and chili
Before we explain the difference between pepperoni and chili, first a few helpful facts:
All pepper varieties have their origin in Central and South America. The first chili growers were Mesoamerican Indian tribes: Incas, Aztecs and Mayans.
Tomatoes and chillies found their way to Europe only after the discovery of America in 1492. About 100 years later, in the 16th century, chili plants were increasingly cultivated in Italy.
Chillies and tomatoes quickly found their way into Italian cuisine. In Sicily, hot peppers are traditionally processed into paste. Pizza Diavolo has probably been served in Naples since the Baroque period.
The name “Peperocini” was first written in 1568. In his book Pietro Andrea Mattioli described the plant and mentioned that pepperoni is much hotter than imported chillies from Asia 1.
In the recipe book of the Neapolitan cook Antonio Latini from the year 1694 a Salsa was cooked from Peperocini, tomatoes, onions and oil. Chili was also widely used in the kitchens of the poorer population. In Italy the pods were quite cheap and many could afford these healthy fruits. Read more in the article about the history of chili.
Both pepperoni and chilli come from the wild forms of the Capsicum plant.
Pepperoni is simply another word for chili. Since there is an incredible variety of chillies, one cannot speak of the chili or the pepperoni.
Many people think of chillies as small red peppers. Hot peppers are combined with green and red chilli peppers in an elongated, pointed shape. Thick-walled pepperoni are preferred for pizza and pickle. The pungency is between 15,000 and 30,000 SHU. The moderately contained capsaicin leads to a healthy degree of spiciness.
Chili lovers who like to eat hot would classify pepper peppers as medium hot on a hot scale.
Since there are so many types of chillies, the question cannot be answered exactly. Habanero chillies, for example, are much hotter than peppers. They have about the same sharpness as a jalapeno. Among the Capsicum annuum varieties, to which pepperonis mostly belong, it is on average. The pungency depends on the capsaicin contained, which causes the burning in the mouth.
Capsaicin has been bred out of some peppers. Today, sweet peppers contain practically no capsaicin and are therefore not hot.
There is no difference. Chillies and peppers are fruits of the capsicum plant.