Chile Pepper
Chile peppers are a huge family of peppers, which originated from 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 yellow, white, red, and orange. The common rules are, the smaller the Chile, the hotter it will be.
Other Names:
Chilli pepper, Chilli, Chillie, and chili.
Provide:
Different kinds of chilies are available year-round at the supermarkets, which peaked in hot summer months.
Purchasing tips:
When choosing chilies, select the ones which are firm and plump, make sure it is heavy for the size, with smooth and shiny skin. Avoid wrinkled or soft ones or ones with brown, soft spots around the stem.
Storage:
Store it in plastic bags and refrigerate it for up to a week.
Preparation and Usage:
First, trim off the stems and rinse under cold running water to remove any dirt or sand, then slice the Chile open to cut out the inner seeds and white ribs, if you want the hot heat, do not discard them, then cut it into chunks and it is ready to cook.
Tips:
As the capsaicin can make your skin burn, please take care when you handle Chiles and we’d suggest you to wear rubber gloves, or coat your hands with cooking oil, do not touch your lips, face, especially your eyes once your hands or gloves have touched Chiles, and wash your hands thoroughly with soap after each cooking.
Nutritional and Health Benefits:
Chiles are rich in vitamin C and carotene ("provitamin A"), B vitamins, and vitamin B6; they are also very high in iron, magnesium and potassium.
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