Some Like it Hot: Chiles

Chiles are used in a majority of the world's cuisines, though that might not be true if not for Christopher Columbus that brought these valued fruits back from Carribean and Mexico. Now there are more than 200 varieties of chiles and almost 100 of them are native to Mexico. They come in colors ranging from green to yellow, red to black. Some are thin and some are 1 foot long, others 1/4 inch long. All chiles are rich in vitamins A, C and E, not to mention folic acid and potassium. 

Chiles would not be used if not for their capsaicin. It is a compound that gives chiles their heat. Heat and spice are very different among "foodies." Heat is what burns in the back of your throat, where as spice is a flavor that may warm the taste buds, but doesn't burn. Chiles have both in varying degrees. The fiery compound is kept in the seeds and ribs of the chiles and contains caustic oils that will irritate skin and eyes, so wearing latex gloves is important for dealing with any kind of hot chile. Also be weary of dried chiles where the capsaicin intensifies. Neither cooking nor freezing will break down this compound, so removing the seeds and ribs are the only way to "turn down" a chile. One good thing, though, is that capsaicin causes the release of endorphins, which makes everyone feel a little better.

By far Penzey's Spices found in the last blog posting is the best place to go for  dried chiles and chile powders. If buying fresh chiles at a grocery store or farmers market, be aware that ripeness affects heat and to never buy a pepper that looks shriveled or has soft spots. Also as a rule, the smaller the pepper - the more heat.

Here is a helpful list of some common chiles:

Anaheim - These are a mild American chile - medium green in color. Not sweet, but not hot. Great for stuffed peppers or in chili.

Ancho  - This is the sweetest of all dried chiles, it is a dried ripened poblano that is deep red in color, flat and broad

Cayenne - This pepper that dominates the blend known as ground cayenne pepper; it is from French Guyana 

Chipotle - These are dried and smoked jalapenoes; they are chocolately and smoky hot. Often found pickled in adobo sauce in cans.

Habanero -Originally  found in the Caribbean, Yucutan peninsula, and North Africa. These lantern shaped small peppers are usually bright orange and VERY hot.

Hungarian Wax - This popular chile for plantings, these are also known as the banana chile. These are mild to medium-hot. Most are yellow when fully ripe and have a waxy flavor.

Jalapeno - Named after a capital city in Mexico, these are normally about 2 inches in length and have very easy to remove seeds and ribs. They are very hot and can be found in dark green or fully ripened red coloring.

Peppadew - These are a new variety of chile, found in 1994 in South Africa, but originating from Central America. This is the type of pepper associated with piquante products. 

Poblano - These are dark almost black broad chiles that come into season from Summer to early Fall. They are mild with a snappy flavor and are popular for stuffed peppers.

Serrano - These are small pointy green to red peppers with a strong savory flavor with a lot of heat.

Thai Chile - Most often found as paste or dried in America, they are one of the hottest of all peppers. This is because of very thin skin and a proportionally large amount of ribs and seeds. It gives red and green curry their punch.