Though some experts dispute the wisdom of calling chiles ‘peppers’, there’s no disagreement about what they add to Mexican food: great taste and a lot of zing.

Chiles are now grown in many countries around the globe. India is one of the world’s largest producers today, growing a millions tons per year. But, while the chiles grown in Mexico may be a small percentage of the total (about 15%), they could never be ranked second in value. Grown in every state in Mexico, they are popular the world over.

Jalapeño varieties account for about half the total acreage planted. They give a well known bite to a dish with a flavor that far outlasts the sting. There’s simply no substitute for this yellow-green fruit rated between 3-6 thousand on the SHU scale. The Scoville scale measures the ‘zing’ of chile peppers. In pure form, the chemical capsaicin that gives chiles their bite is rated 16 million.

Anchos and serranos together account for a little over half of the remainder of Mexico’s chile acreage. The ancho from Poblano (that also gives its name to a great mole) matures to a deep red that mirrors the rich flavor within. Another variety develops to a rich brown. Serrano, by contrast, is picked green to make a great sauce. Pasilla is another chile pepper that is a popular ingredient to a fine mole.

Tabasco chiles are well known, thanks to the popular hot sauce. In Mexico a few of these are grown in every garden in Veracruz and the native state that gives the chile its name.

The Guajillo-puya is also used to make a great many hot sauces, thanks to its rich flavor and ample capsaicin concentration. But the champion for heat has to be the habañero. Habañero is produced at about 3% of the volume of jalapeños (1,000 ha). But they make up for it by ranking at 300,000 SHU. Now, that’s hot!

There’s a lot more to chile peppers than just chemically induced ‘wow!’, though. Chile peppers are chock full of beneficial vitamins. They contain twice as much percentagewise as carrots and five times as much as tomatoes. They’re rich in vitamin A and supply ample vitamin B6.

Chile peppers, like many colored fruits, are rich in carotenes and other phytochemicals. The nutrition value of these substances is a hot area of research. But evidence already strongly suggests they help reduce cell damage, thanks to their anti-oxidant properties. That helps keep the cardiovascular system in top shape.

But whether you enjoy chile peppers for their great taste or to test your staying power, or just because you want to eat healthy, you don’t have to compromise. With one ingredient you can have it all.

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