Chillies are part of the capsicum family. They are readily available in supermarkets and vegetable stores in various shapes, sizes and colours, ranging from tiny, hot birdseye chillies to large fleshy chilli peppers with a mild flavour. Show Chillies have little aroma but they vary in taste from mild to fiery-hot. Generally, large flat round fleshy varieties are milder than small, thin-skinned pointed types. Capsaicin, which is present in the seeds, veins and skin, gives chillies their kick. The amount of capsaicin varies depending on the type and ripeness of the chilli. Chilli nutritionStudies have found that capsaicin – the active compound in chillies – may increase metabolic rate. Regularly adding chillies to your meal may also help control blood glucose levels. BuyingChoose fresh, firm unblemished chillies. Avoid chillies wrinkled in appearance or marked or bruised. StoringStore fresh chillies in a tightly-sealed plastic bag in the fridge. Keep ground chilli powder and dried chilli flakes in an airtight container in a cool, dark place. How to useChillies are usually finely chopped for use in cooking. The longer a chilli is cooked, the hotter the flavour will be. Simmering chillies in a dish such as Chilli con carne or Spaghetti bolognese will result in a dish with a hot overall flavour. Adding chillies to dishes at the end of cooking will give more subtle heat and chilli flavour. Stir-frying finely chopped chillies will add flavour and bursts of hotness to dishes as well as adding colour. Complementary chilli flavours include coriander, basil, ginger, cinnamon, black pepper, cumin and parsley. Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. All trademarks, copyright and other forms of intellectual property are property of their respective owners. Recent research into capsaicin (the component of chili peppers that makes them hot) suggests that chili peppers may be beneficial in reducing weight gain and may also have a positive effect in fighting cancer. Ancho Pepper (dried Poblano)PepperAverage17g0.6ozBananna Pepper, rawsmall4″ long33g1.16ozmedium4 1/2″ long46g1.62ozlarge5″ long75g2.65ozcup124g4.37ozChili Pepper, green or red, rawpepperAverage45g1.59ozcupchopped75g2.65ozChili Pepper, Sun driedpepperAverage.5g.01ozcup37g1.3ozJalapeño Pepper, rawpepperAverage14g.49ozcupsliced90g3.17ozSerrano Pepper (raw)PepperAverage6.10g.2 ozcupchopped105g3.7ozHabenero Pepper (raw)PepperAverage8.70g.31 ozcupchopped105g3.7ozHungarian Pepper (raw)PepperAverage27g1 ozSweet Pepper, Red, RawPepperLarge164g5.8 ozPepperMedium119g4.2 ozPepperSmall74g2.6 ozcupchopped140g4.9 ozSweet Pepper, Green, RawPepperLarge164g5.8 ozPepperMedium119g4.2 ozPepperSmall74g2.6 ozcupchopped140g4.9 ozVarious spellings: Chili, Chilli, Chile are the three recognized spellings used around the world, also called capsicum in some areas. Other spellings: Chille, chilie, chillie. Conversion from grams to ounce: 28.3495231g(rounded to 28.35)= 1 oz Growing your own chili peppers has turned out to be pretty easy. I built several raised garden beds (very easy to make) and use one bed for assorted peppers. For the soil we used a mix of composted steer manure, some clean top soil, forest compost, and potting mix. Conversion From Fresh to Dried and Ground Fresh WeightDried/Ground Weight10 lbs1 lbDrying your own chili peppers is a great way to have chili peppers available year round. Dried chilies are also a good way to create your own ground chili powder or pepper/spice blends. We usually sun dry an assortment, then freeze them, but there are times when the weather just doesn’t co-operate so we use an electric dehydrator.
What You Need to Know about the ChiliThe chili is the most popular spice today which originated from the American soil. It is the berry-fruit of the plants belonging to the genus Capsicum. Interestingly, the chili was introduced to many countries in the same period that the existence of America was known to the rest of the world through Spanish colonization. Whether you spell it as chili, chilli, or chile, spice-lovers are sure to look for the invigoratingly hot flavor that the chili adds to our favorite dishes. How much do you know about chilies? Read this article to learn about the interesting travel of the chili from the American continent to virtually almost all tables around the world. History of the ChiliThe chili was originally cultivated in the American continent, particularly Mexico, from 7500 AD until the late 1400s. Its domesticated and wild forms were widespread in South America and was harvested by chili lovers for yield. Archaeologists suggest that the capsicum annum was the first cultivated species of chili. In October 1492, Christopher Columbus, searching for black pepper and cinnamon, encountered the chili after his two scouts mistakenly reported that cinnamon reed was being transported in bulk by the Indians. He found that chili – or “axi” as he noted in his journal – tasted better than the black pepper. After Columbus’ discovery of the New World, the Spaniards settled in Central America and the west side of South America where garrisons and ports linking several Spanish colonies paved way for the distribution of the chili across the world. When the chili was brought to Spain in 1943, its culinary might was studied by monks in Spanish and Portuguese monasteries. Fifty years since, the chili reached almost every corner of the world. Where Chilies are GrownChilies are best grown in countries with warmer climates and can grow in a variety of soils. Germinated chili seeds need moist soil and a lot of sunlight. It takes around 75 days for most chilies to mature. As of 2017, the biggest producers of chilies in the world are China, Mexico, and Turkey, wherein China produces almost half of the chilies consumed worldwide. NutrientsThanks to its capsaicin compound, the chili offers many health benefits. Specifically, chili has vitamin C (good for healing wounds), vitamin B6 (good for metabolism), vitamin K1 (good for blood clotting), potassium (good for reducing risk of heart disease), copper (good for the bones), and vitamin A (good for the eyes). According to USDA Food Composition Databases, a tablespoon of chili peppers contain:
Species of ChiliChilies have more than 10,000 varieties which differ in size, shape and color, but they are bred from these five common species:
Popular UsesThe chili is famous not only for its culinary use but for other purposes as well. The list below details the popular uses of the chili.
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