Chile (Chili) Peppers

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Capsaicin is what makes chiles hot, measured on the Scoville scale. Jalapenos—a pepper too hot for many—ranks only 2,000 on the scale, while the much more extreme habanero ranks 200,000. The famed Ghost Pepper tips the scale at over 1 million units!

Chiles have been grown by native Central and South Americans for over 7,000 years, and there are over 200 types of chiles cultivated today around the world (Thank you, Columbus). Most have very specific flavors and uses, from sweet and mild, to chocolatey, to smoky, to aromatic. And each seems to have an “appropriate” use. Chipotles are synonymous with Southwest cooking; Anaheims are good for stuffing; Poblanos are always used in chile relleno dishes; Mulattos go into chocolatey mole sauce. There’s even a flavorful Beaver Dam pepper that was brought to Wisconsin from a Hungarian immigrant family three generations ago.

When purchasing fresh peppers, make sure they are firm and glossy. Dried chiles have less to check, but make sure they’re free of mold and still have their color (dull color = dull flavor). Wear gloves when handling to prevent the capsaicin from irritating hands, or to avoid getting in the eyes. If working with especially pungent peppers, it’s recommended to wear eye protection and even a face mask.

Nutrition: Two teaspoons of dried chile pepper are high in vitamin A, though two teaspoons makes a pretty potent dish.