... away from moisture and strong light/heatShelflife2 yearsThe most common species of chili peppers are: Capsicum annuum - bell peppers, ... many cultures and they havebecome a staple in the diets of Italians, Spaniards, Hungarians, Indians, Chinese, Indonesians, andAfricans ... .The chemicals that cause the sensation of heat when you eat a pepper are called capsaicinoids. ...