ingredient information
Peppers Chipotle Chilies
The chili pepper, a hotly pungent variety of Capsicum was first cultivated by the people of Central and South America in around 3000BC. Columbus brought seeds back to Europe in 1493, and from there it has spread to the cuisines of the entire world. The pre-Hispanic Americans believed the chilli to contain medicinal qualities and modern science has confirmed the nutritional values, containing high levels of vitamins A and C, along with vitamins E and B1-3. (spelling of chili can be with one or two letter "l"s.) Natural diversification and biotechnology have produced hundreds of varieties, differing greatly in hotness, size shape, and ranging in colours from orange to red to yellow to green. They can be eaten fresh, pickled, or preserved by drying in the sun. Perhaps the world's most famous chilli is the Jalapeño, the stubby green variety from the city of Jalapa, on Mexico's gulf coast. The Chilpotle chilli is a dried and smoked Jalapeño that is spicier than the green version and usually available in a pickled form. Other famous varieties of chilli include the extremely hot Habenero (or scotch bonnet), the birds-eye, the Thai, and the tiny Pequin, which is the fiery base for Tabasco sauce.