Chilies
Chilies
Chilies (pronounced: /ˈtʃɪliːz/), also known as chili peppers or hot peppers, are the fruits of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines as a spice to add heat to dishes.
Etymology
The term "chili" comes from the Nahuatl language (a language spoken by the Aztecs), and the word chīlli refers to a larger Capsicum variety cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca.
Types of Chilies
There are many types of chilies, including but not limited to:
- Jalapeno - A medium-sized chili pepper that has a warm, burning sensation when eaten.
- Habanero - A hot variety of chili pepper. Unripe habaneros are green, and they color as they mature.
- Cayenne Pepper - A type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes.
Health Benefits
Chilies have various health benefits. They are rich in various vitamins and minerals but usually eaten in small amounts — so they don’t contribute significantly to your daily micronutrient intake. They are also a good source of antioxidants.
Culinary Uses
Chilies are commonly used in cooking, as a spice or ingredient in various dishes, sauces, and condiments. Their hot flavor can be attributed to the presence of capsaicin, a chemical that produces a burning sensation in the mouth.
See Also
This WikiMD.org article is a stub. You can help make it a full article.