Chili peppers turn up the heat and the health benefits of many cuisines around the globe.
The Folklore
The chili pepper was named “pepper” by Christopher Columbus on a Caribbean exploration when he assumed, based on the spicy hot taste, it was related to black pepper. There’s no relation, but the name stuck. Once their culinary potential became known, chili peppers were a welcome stand-in for the very costly black peppercorns. Soon after Columbus brought them home to Spain, chili peppers were being cultivated from Africa and India to Asia and the Middle East.
The Facts
The hundreds of different types of chili peppers are part of the Capsicum genus. The five species of domesticated chili peppers are divided into three main groupings: bell peppers, sweet peppers, and hot peppers. Common varieties include red or green bell peppers, jalapenos and Anaheim, as well as the lesser-known naga and piri piri. The chili pepper’s heat, which is most potent in the seeds and white pith, comes from capsaicin, a powerful antioxidant phytochemical associated with many health benefits. Chili peppers are especially high in vitamin C, providing more than 100% DV (DV=Daily Value, based on 2,000 calories/day) in just one tiny pepper….