Red Hot Chili Peppers

From Asia to Latin America, chili peppers have insinuated their way into nearly every global cuisine. Long prized for the bite they lend to dishes, these days it’s not uncommon to find supermarkets that stock an increasing array of peppers in various shapes, sizes, and hues.

They’re ready to find a home in scrambled eggs, soups, and chilis. And you don’t have to be a heat freak to enjoy eating chili peppers. Their heat levels vary greatly, with smaller varieties often packing the most fire power.

Chili peppers obtain their hurts-so-good kick from capsaicin, a phytochemical concentrated in the seeds and inner membranes. A growing body of research postulates that capsaicin can aid in weight management by bolstering metabolism and quelling appetite, improving cholesterol and blood pressure numbers, and helping to lessen the pain associated with conditions such as arthritis. There’s never been a better time to spice up your kitchen.

• Egg Tacos with Chipotle Tomato Jam
• Jalapeno Garlic Cornbread Muffins
• Chicken Noodle Soup
• Rainbow Trout with Ancho Orange Glaze
• Thai Sriracha Sauce
• Chili Chocolate Soup with Coconut Whipped Cream
  

Choose your heat

It’s important to be able to distinguish between mild and fiery peppers so that you don’t accidentally go overboard in your cooking. Here’s a list of common chili peppers ranging from subdued to have mercy. Let the table dares begin.

Handle with care

Our tips for handling peppers will ensure you don’t feel the burn.

• Contrary to popular belief, most of the capsaicin in chili peppers is in their inner membranes and not the seeds. So if you want to moderate the heat of a pepper, strip the membrane and not just the seeds.
• It’s always advisable to wear gloves when working with chili peppers in case you accidentally rub your eyes.
• Wash your hands with warm water and soap immediately after chopping peppers.
• When your mouth is on fire, take a sip of milk. Casein, the protein in dairy, helps subdue the flame.