Chili Pepper Roots
Chile’s Roots
The original chile plant, classified as a fruit, not a vegetable, hails from either Peru or Bolivia, depending on which anthropologist you ask, circa 7000 B.C. The tiny, pungent red fruit was most widely cultivated in Mexico, where it was deemed important enough to serve as currency as well as food. Seeds were carried by birds throughout Central, South, and southern North America. Modern Mexico still produces the greatest variety of chile peppers, about 140 types at last count.
Chili Peppers and Nobel Prizes – An Interesting Combination
Did you know that the Nobel Prize was awarded to Hungarian scientist Albert Szent-Gyorgyi in 1937 for his work with chile peppers? It’s true!
Gyorgyi discovery that chiles are a rich source of vitamin C, are high in vitamins A and E, potassium, and folic acid. He also noted (as a side bar) that chile peppers are incomparable for clearing sinuses and cleansing pores.
Got a cold? Break out the peppers!
You’ll find capsaicin in its chemical form of guafenesin in commercial expectorants like Sudafed and Robitussin.
How to Roast Dried Chili Peppers
Dried peppers should be wiped clean with a damp cloth or paper towel before roasting. Place in a dry skillet over medium-low heat and keep turning until fragrant, 2-4 minutes. Be careful not to blacken or the chiles will turn bitter. More on roasting.
How to Roast Fresh Chili Peppers
Fresh peppers can be roasted directly on a gas burner or under the broiler. Cook until charred all over and then transfer to a plastic bag to sweat. Seal the bag and let steam 10 minutes or longer. Remove blackened skins with fingertips or carefully scrape with a paring knife. Do not place under running water to peel or you will lose flavor as the oils wash off. More on roasting.
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