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This member of the Capsicum family was introduced to Europe by Christopher Columbus, who discovered these hot and fragrant pods in his travels to the New World. Now, chiles’ pungent and flavorful qualities are found in cuisine all over the globe. Capsaicin is the compound that gives chiles their firey bite.
There are more than 200 varieties of chiles, and it’s said that more than 100 of them are indigenous to Mexico. Chiles vary in color from green and red to yellow, purple, or black, and in size from 1/4-inch (0.6cm) in length to nearly a foot (30cm) long. Some of the better-known varieties include Anaheim, ancho, cascabel, cayenne, Charleston hot, cherry pepper, chilaca, chipotle, Fresno, guajillo, güero, habanero, Hungarian wax, jalapeño, Jamaican hot, mulato, New Mexico, pasilla, pepperoncini, pequín, poblano, rocatillos, Santa Fe grande, Scotch bonnet, serrano, Thai chile, and togarashi.
Dried chiles are available all year long. Fresh chile availability varies according to the variety.
The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities. To reduce a chile’s heat, remove its seeds and veins. Use caution in handling chiles: some, like the Scotch bonnet, habaneros, and rocatillos, are so hot that they can instantly irritate the skin on the hands, and can be excruciating if they come in contact with the eyes. Wear thin disposable surgical gloves while working with hot chiles, and don’t touch your face until the gloves are removed.
Anaheim and poblano chiles have a tough skin that should be removed before cooking. Traditional recipes recommend broiling chiles until skins blacken, wrapping peppers in foil to cool, and then removing the skin.
Chile pepper, 1/2 cup (68g) (chopped)
Calories: 14
Protein: 0.6g
Carbohydrate: 3.5g
Total Fat: 0.1g
Fiber: 0.9g
*Excellent source of: Vitamin C (46mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and concerns
for vegetables for a full description.
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The information presented in VitaminLore is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
