This chapter provides a comprehensive overview of chilli-derived products, emphasising on their process technologies, formulations, and product-specific quality attributes. Key product categories include oleoresins and essential oils, red pepper seed oil, fermented and pickled products, powdered and ground chilli, and cosmetic and nutraceutical applications. Pre- and post-processing treatments along with technological innovations that improve product yield, quality, bioactive retention, stability, and consumer acceptability have been highlighted. Additionally, the chapter covers valorisation concepts for chilli by-products, namely seeds, stalks, and spent residues in edible oils, protein concentrates, and dietary fibre-enriched products. The discussion integrates traditional and emerging technologies such as supercritical fluid extraction, ultrasound- and microwave-assisted extraction, and fermentation optimization, emphasizing their roles in enhancing efficiency, sustainability, and quality assurance. By consolidating knowledge on individual chilli products, this chapter underscores the multifaceted potential of chilli peppers, bridging culinary, nutritional, industrial, and therapeutic domains, while also supporting the development of value-added and sustainable chilli-based industries.