Green Chili Peppers

• There are more than 200 varieties of chilies with 100 of them from Mexico.
• Each of the three spellings- Chile pepper, chili pepper, chilli pepper, is recognized by different dictionaries as being correct. The Oxford English Dictionary shows "Chilli" as the primary spelling while citing both Chile and Chili as variant spellings.
• Chile peppers are grown in different shapes, sizes, and flavors. From round to long and narrow, the pepper can range in size from less than an inch to over 12 inches in length. They can be round and globe-shaped or long and narrow with a pointed end. Some of the smallest varieties of peppers are round peppers that are often referred to as "ornamental" or "wild" peppers.
• There are a variety of colors such as red, green, black, and purple readily available and can be used to add color or flavor to various dishes.
• The intensity of their flavor ranges from mild to extremely hot. The heat in all chilies, whether hot or mild, is due to the flavorless, odorless, colorless chemical known as Capsaicin.
• Some of the most common chili peppers are: Anaheim, Cayenne, Cherry pepper, Chilaca, Chipolte, Jalapeno, Jamaican hot, Italian frying etc.
• The flavor and heat of a fresh chili is quite different to dried chili. Upon drying, usually in the sun, caramelization of sugars and other chemical changes create more complex flavors.
• Dried chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavor seeps out and flavors the food. A variety of chilies are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes.