The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. Capsaicin is also the primary component in pepper spray, a non-lethal weapon.
Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers".
The Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips.
Chili sauce or pepper sauce refers to any spicy sauce condiment made from chili peppers and other ingredients.