This chart shows Chillies and peppers (Dry & Green) Harvested Area By Country.
The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Australia, Britain, India,Ireland, New Zealand, Pakistan, South Africa and in other Asian countries, it is usually known simply as chilli.The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century. Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath.