ChefPedia™
THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Chili
[also Chile, Chile Pepper, Red Pepper, Hot
Pepper, Chilli, Chilies, Chiles, or Chillies]
(Capsicum: several species and many varieties)
Family: Solanaceae
Native to South and Central America, the Chile Pepper is a member of
the large nightshade family which includes the eggplant, potato and
tomato. One of the first plants to be cultivated in South America over
7,000 years ago. There are about ten different species including Capsicum
frutescens, C. pubescens, C. baccatum, and C. annum, all varying greatly
in size, shape, color and flaver. Capsicum frutescens and Capsicum annum
are of particular culinary importance with their sharp almost fiery
taste. The many varieties include green chiles (jalapeño, poblano,
and serrano), yellow-brown, purple, or red (ancho, Cascabel or cherry
pepper, cayenne pepper, Hontaka, japone, and pasilla), or yellow (carribe
and guero). Certain varieties are exceptionally hot (guero, habanero,
and japone). Chili powder is a condiment made with chilies ground to
a powder. Hot Peppers are much more common as a condiment than a vegetable.
Tabasco Sauce made from Capsicum frutescens was invented and patented
in 1870 by a Louisiana banker named Edmund McIlhenny.
| Description |
Culinary
Use |
Preparing
and Storing |
Recipes |
| Cultivation |
History |
Nutritional
Information |
Chefs |
| Suppliers |
Culture |
Medicinal |
Products |
