Food Encyclopedia

pepper, hot

One of the wonders that Christopher Columbus brought back from the New World was a member of the Capsicum genus, the chile. Now this pungent pod plays an important role in the cuisines of many countries including Africa, China (Szechuan region), India, Mexico, South America, Spain and Thailand. There are more than 200 varieties of chiles, over 100 of which are indigenous to Mexico. They vary in length from a huge 12 inches to a ¼-inch peewee. Some are long, narrow and no thicker than a pencil while others are plump and globular. Their heat quotient varies from mildly warm to mouth-blistering hot. A chile's color can be anywhere from yellow to green to red to black. Dried chiles are available year-round. The availability of fresh chiles varies according to the variety and season. Choose those with deep, vivid colors; avoid chiles with any sign of shriveling or soft spots. Fresh chiles can be stored in the vegetable drawer of the refrigerator. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes can contain up to 80 percent of a chile's capsaicin, the potent compound that gives chiles their fiery nature. Since neither cooking nor freezing diminishes capsaicin's intensity, removing a chile's seeds and veins is the only way to reduce its heat. After working with chiles, it's extremely important to wash your hands thoroughly; failure to do so can result in painful burning of the eyes or skin (wearing rubber gloves will remedy this problem). Chiles are used to make a plethora of by-products including chili paste, tabasco sauce, cayenne and the dried red pepper flakes commonly found in pizzerias. Chiles are cholesterol free and low in calories and sodium. They're a rich source of vitamins A and C, and a good source of folic acid, potassium and vitamin E.