For the practice of filling out the skin of an animal for display, see Taxidermy. For the synthetic fiber used for stuffing pillows and soft toys, see Polyester Fiberfill. Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to inside out stuffed peppers a cavity in the preparation of another food item.
Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. It is not known when stuffings were first used. In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Purportedly ancient Roman, or else Medieval, cooks developed engastration recipes, stuffing animals with other animals.
Almost anything can serve as a stuffing. Many Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.
Birds, however, can eat chilies pain-free. Eventually, they poop out the seeds intact, and new plants grow. Capsaicin is the hottest type of capsaicinoid, a group of five compounds found in nature. These compounds activate a protein in your body that detects heat to alert the brain there’s a problem. Weirdly, while the brain thinks you’re being burned, the body releases hormones, and for many, that sudden rush feels so good, they want to do it all over again. While you could probably rattle off at least half a dozen hot peppers by name, there are just five agricultural species of chili pepper.
From those five, however, comes a huge list of cultivars and hybrids. Even when peppers are picked and how they’re prepared can lead to a name change. For example, a green bell pepper is just a red bell pepper picked before it’s fully ripened. It’s difficult to say precisely how many types of Chili peppers there are. I’ve seen estimates ranging from 2000 to 4000.