Chile Peppers

Chile peppers are a huge family of peppers, which originated in America. Now hundreds of chile varieties are grown around the world, as they are widely used as a vegetable to add spicy flavors to dishes, as well as serve as medicine for people. The color of chile peppers can arrange from green to white, orange, yellow, and red, and the common rules is, the smaller the chile, the hotter it will be.

Chile Peppers

Chilli, chili, chillie, and chilli pepper.

Different kinds of chiles are available at the supermarket year-round, with the peak season in hot summer months.

When choosing chiles that are firm, heavy for the size, plump, with smoothy and shiny skin. Avoid wrinkled or soft ones, or ones with soft, brown spots around the stem.

Store in plastic bags and refrigerate for up to a week.

First, trim off the stems, rinse under cold running water to remove any dirt or sand, then slice the chile open and cut out the inner seeds and white ribs, if you want the hot heat, do not discard them, then cut into chunks and ready to cook.

As the capsaicin can make your skin burn, please take care when you handle chiles by wearing rubber gloves, or coat your hands with cooking oil,do not touch your lips, face, especially your eyes once your hands or gloves have been in contact with chiles, and wash your hands after each cooking thoroughly with soap.

Chiles are rich in  vitamin C and carotene, B vitamins, and vitamin B6, they are also very high in potassium, magnesium and iron.