Cooking with chile peppers adds spice and color to your dishes. You can make things as mild or as hot as you choose by the variety of pepper you use and the quantity. Experiment with different varieties, and do a little research to learn which ones are suited to your tastes.
Chiles have been around for many years. There is evidence of their presence almost 6000 years ago, in the Tehuacan Valley in Mexico. In the American southwest, however, they did not appear until sometime after 1150 AD. Today, chiles appear all over the world and are one of the largest trade items available. Currently, India is the largest exporter of chiles.
There are thousands of varieties of chile peppers throughout the world. Their ‘heat’ is measured using the Scoville Scale. The more capsaicin in the pepper, the hotter it is. For instance, a sweet bell pepper measures 0 on the Scoville Scale but the ghost pepper measures 1,001,304. The ghost pepper is not the hottest pepper out there though. The hottest chile currently is the Carolina Reaper. It reaches a whopping 2,200,000 on the Scoville Scale. Now that’s hot!!!
Check out this simple recipe below, and watch our website for more to come!
When handling peppers gloves should be worn to protect your skin from the capsaicin. Avoid touching your exposed skin, face, mouth and eyes while handling peppers.