A word spelt in different ways , Chili, Chile,Chilli or Chilli pepper, the last is by all means the most accurate, insofar as it tells us that Chillies are from the Capsicum family, like the sweet peppers.
Indigenous to Central and South Americas, these fiery little pods now form part in many of the World's Cuisines. It was introduced to the rest of the World by Spanish and Portuguese navigators and through the Spice Trade found it's way to Europe, Central Asia and the Far East.
Chilli rapidly became an important ingredient in the food of South East Asia, China and India. So not surprising that today India is the World's largest producer, consumer and exporter of Chillies.There are no less than 200 variety of Chillies and they come in all shapes, sizes, colour and level of hotness. In green, yellow, orange, red or black; From the bell shape of the West Indian Scotch bonnet, tiny pointed bird eye chilli to the large fleshly Hungarian yellow wax peppers; Fresh or dried, whole,as flakes or ground into spicy powders such as Cayenne, Chilli, and Paprika; Preserved in oils and vinegars or turn into sauces such as the World's famous Tabasco.
Dried Chilli flakes work well when fried in olive oil with garlic for an Italian style sauce, or Dry roasted over an open flame for a Mexican salsa. From Hungarian Goulash, Puttanesca sauce from Italy, Mole Poblano from Mexico, Curries from India, Sambal from Indonesia, Harissa from North Africa or Gong Bao Chicken from the Sichuan region of China, Chilli is an essential part of these dishes.
Chilli is known to stimulate the appetite as well as improve circulation. High in Vitamin C,Beta carotene, Potassium as well as Vitamins B & E.
I don't know about you but I just love Chillies, and I must stress that I am very against de-seeding Chillies as I believe, much of the flavour & heat are in the seeds. Use less if you don't like your food too hot.
