Sep 22 2008
Pick A (Chile) Pepper
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.
Related posts:
- Spice Up Your Meals with Latin Flavors – Sweet Corn and Cheese Empanadas Recipe
- Fast and family-friendly dinner: Penne Rigate with Chicken, Pepper and Mushrooms
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