Vegetable Profile: (Capsicum spp.)
Chile Peppers are a group that includes most of the hot peppers that most people are familiar with: Anaheim, Banana Wax, Cayenne, Fresno, Habanero, Hatch, Jalapeno, Ghost, Pimiento, Poblano, Scotch Bonnet, Serrano, Thai, and more. We focus on the emboldened varieties. They are all spicy because of a single gene which produces capsaicin. Most of this spicy, hot substance is concentrated in the white, pithy membrane inside the pepper. They are a nightshade plant, and more than their heat, they also have sweet and earthy undertones in flavor.
Chile peppers are fast acting and strong, they can increase body temperature and as a diaphragmatic, it can increase sweating. Chiles act upon the stomach, lungs, and have antioxidant properties, which can help to preserve food. Chiles are not recommended for anyone with inflammatory conditions, especially related to digestion.
Chiles may be stored out of the fridge in a low-light pantry for 1-2 weeks. You can also freeze them whole.
Dried: Crushed or powdered for preservation and cooking. Remove pith and seeds before processing.
Fresh: Dice finely to spread out the heat. Again, remove the pith and seeds first.
Roasted: Sweet and savory, roasted chiles add special complexity to dishes. Place in a pan, and put in the oven on broiler setting for about 10 minutes, turning often until it blisters and turned black. Then remove the seeds and pith, and use the skin in the recipe.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!