ingredient information
Peppers Chile Green
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Chile is an alternate usage, the most common Spanish spelling in Mexico,[18] as well as some parts of the United States of America and Canada, which refers specifically to this plant and its fruit. In the American Southwest (particularly northern New Mexico), chile also denotes a thick, spicy, un-vinegared sauce, which is available in red and green varieties and which is often served over most New Mexican cuisine. Chili pepper (also known as, or spelled, chilli pepper, chilli, chillie, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. Botanically speaking, the fruit of capsicums are berries. Depending on flavor intensity and fleshiness, their culinary use varies from use as a vegetable (eg. bell pepper) to use as a spice (eg. cayenne pepper). It is the fruit that is harvested. Chili peppers originated in the Americas; and their cultivars are now grown around the world, because they are widely used as food and as medicine.