Chiles (named peppers by Christopher Columbus) are one of the pillars of Mexican cuisine, one can find them integrated into almost any dish throughout Mexico and the rest of Latin America. Originally domesticated in Mexico, chilies and peppers have become a worldwide phenomenon, but no one does chiles like Mexicans.
Famous Mexican Chiles
- Bell Pepper
- Cayenne/ Tabasco
- Anaheim Pepper
Unknown Mexican Peppers
- Chili de arbol
- Chiles were domesticated by the Maya roughly 6000 years ago.
- Chiles are self pollinating.
- Commonly known chilies used in Mexico are cayenne, bell, jalapeños and paprika, all belonging under the title Capsicum annuum.
- Caspsicum is the element that influences how spicey the chilies are, the more caspium the spicier the chili.
- Scoville heat units (SHU) is the measurement of the spiciness of chilies. To have some reference bell peppers are at 0 SHU, jalapeños at 3,000–6,000 SHU, and habaneros at 300,000 SHU.
- Caspian extraction is the base of pepper spray, a less lethal but still painful weapon.
- Chili powder is dried chilies ground together to make a wide variety of spices.
- Chilies are part of the nightshade family, which also includes eggplant, potatoes, and tomatoes.
- Birds do not have the same sensitivity to caspium as humans do, leaving them unscathed if they consume a caspian rich chili such as a jalapeño or a habanero. This allows the chili seeds to be consumed and distributed to far areas by riding in the digestive tract of birds.
Nutrition and Medicinal Use
Chiles are high in vitamin C, magnesium, potassium, and iron. Caspium has been used for medicinal purposes such as headache reliever, arthritis and several other uses.
Best Recipes to try when in Mexico
- Stuffed peppers
- Chilli con carne
- Enchiladas verde
- Roasted Chilies