辣椒 (là jiāo) literally means 'spicy pepper' — 辣 (là) means 'spicy' or 'pungent', and 椒 (jiāo) refers to a type of pepper or capsicum, historically linked to Sichuan peppercorns but now overwhelmingly used for chili peppers. It is the most common general term in Mandarin for fresh or dried chili peppers, whether mild or fiery, and appears in countless dishes across China, especially in Sichuan, Hunan, and Guizhou cuisines.

The word is countable and often used with measure words like 个 (gè) for whole chilies or 颗 (kē) for smaller ones. While it can refer to any Capsicum species used for heat — including jalapeños, bird’s eye chilies, or bell peppers in some regional contexts — it almost always implies spiciness in everyday speech. In markets, recipes, and restaurant menus, 辣椒 signals heat and flavor intensity, not just botanical classification.