I have to admit, I like spicy foods. Mind you, I don’t like to cry while dining, or break a sweat, but a good kick is always appreciated (I don’t think I’d ever survive eating in England!).

Late summer is a great time to get to know chiles, whihc are Latin Am,erican fruits, by the way.

Chiles not only contain vitamins A and C, but also capsaicin, a spicy compound that increases circulation, mutes nerve sensitivity and may even help with weight loss.

However, not all are hot.

The mildest of them all are the Anaheim, which are long, skinny and lime green with a tough skin. These are best used peeled or roasted to add a smoky flavor to foods.

Jalapenos are medium hot, small, dark green and can be chopped and added to almost anything you want a kick in (jalapenos are called chipotle when they are smoked).

Poblanos are also medium hot, and are larger, dark green with a hint of purple, and are often used in rellenos and moles.

The hottest of the bunch are Habaneros, whihc are small and lantern shaped, orangey-yellow in color and can burn you even when handling them. With these babies, a little goes a long way.

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At first glance, a pomegranate might look more like a gourd and less like a fruit, but with a little hands-on effort and patience, you can enjoy the fruits of your labor.

How To Pick ‘Em
Go by feel–the ones that feel heavy for their size, and color–rich red and supple skin that isn’t dry.

Get To The Good Stuff
To get the seeds out with minimal mess, slice off the top of the pomegranate and cut the fruit into quarters. Place one quarter in a large bowl of water, and rub the seeds off, letting them sink to the bottom of the bowl. Repeat with each quarter, then strain the water out and enjoy (one pomegranate yields about 3/4 cup of seeds).

Pomegranates contain high levels of antioxidants (three times more than green tea), and a single pomegranate contains 40 percent of an adult’s daily vitamin C requirement, and the fruit is also a rich source of folic acid.

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As a vegetarian teetering on the edge of veganism, I eat a lot of nuts and seeds.

And as the summer turns to fall, I tend to throw almonds into my oatmeal, sunflower seeds into my soy yogurt, and, after carving pumpkins for Halloween (and roasting the seeds), pumpkins seeds straight into my mouth.

But I need to branch out, so I’ve been exploring other seeds, such as flax and sesame.

And it turns out I should have been embracing them all along, as both are helpful for what, specifically, ails me.

Flax seeds are among the best plant sources of alpha-linolenic acid (which is an omega 3), have been known to ease inflammation, help hot flashes and keep cholesterol levels healthy. (For the record, I would be hoping for help with hot flashes!) They are best used ground up and then mixed into yogurt, smoothies, soups and hot cereals.

Sesame seeds also offer heart healthy phytosterols, are good sources of calcium and may even halt certain types of cancer cells (all of which packs a three-fer punch for me!). I plan to sprinkle them liberally on vegetables and salads, at least to start.

So what’s your favorite seed, and how do you use it?

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Top food website kicks off long-running tradition November 28. New recipe delivered daily to subscribers for 12 days.

Knoxville, TN (PRWEB) November 10, 2007 — On the first day of Christmas my true love gave to me…Chocolate Cheesecake Candy Cane Bars? That can mean only one thing: FoodNetwork.com’s popular 12 Days of Cookies newsletter is back — with a full roster of Yuletide yummies that will satisfy the sweet-tooth in everyone. With the holiday season quickly approaching, the baking bug is biting millions of Americans, and FoodNetwork.com, the No. 1 food and cooking website, offers inspiration and know-how for all-new scrumptious cookie recipes.

Each day from November 28 through December 9, a new, exclusive recipe for a seasonal sweet will be delivered daily via e-mail to users who subscribe beforehand at http://foodnetwork.com/12daysofcookies For the first time, each recipe will be accompanied by an instructional broadband video to make preparation even easier.

This annual tradition grows more popular every year — over 2.7 million people have already signed up for the latest edition of 12 Days of Cookies, in anticipation of twelve days of holiday dessert ideas, a dozen sets of easy-to-follow written and video instructions, and a season filled with compliments to the chef.

Also, FoodNetwork.com/12daysofcookies has just launched an archive of past year’s editions of 12 Days of Cookies, so visitors can access such appetizing delicacies as chocolate-dipped hazelnut shortbread, chocolate peppermint pizelle, and coconut-cranberry macaroon, anytime. Those who miss installments of the 2007 newsletter can access them on the site as well.

This year’s new recipes, just like those in years past, are sure to wow your friends, family, co-workers or fellow holiday partygoers.

Scripps Networks Interactive
The award-winning, category-leading Web sites created and supported by Scripps Networks Interactive attracted an average of more than 15 million unique visitors per month in 2006. The Scripps Networks Interactive properties — Web sites HGTV.com, FoodNetwork.com, DIYnetwork.com, FineLiving.com, GACTV.com, Recipezaar.com — are not only extensions of Scripps Networks leading lifestyle brands, providing users programming information and additional instructional content, but also exciting destinations for original content, engaging video and powerful interactive tools.

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