About Chilis

Peppers are members of the nightshade family, Solanaceae, as are tomatoes, potatoes, and eggplants. Chiles - and all other peppers - are in the genus Capsicum. Although there are five species in cultivation, the most common chiles - Anaheims, Jalapenos, Cayennes, Poblanos, and Serranos, and almost all other chile types used in the United States are all Capsicum annuum. The most familiar exceptions are the Habanero types (C. chinese), Tabasco, and a number of the Asian hot peppers designated C. frutescens. Other chiles worth exploring: some of the wild peppers from Mexico and the American Southwest like the notorious chiltepins and chilipiquins (C. annuum avicular), (recently re-classified taxonomically to C. glabruisculum), fiery chiles belived in other countries such as the Peruvian 'Aji Colorado' and the Caribbean 'Scotch Bonnet' (C. chinensis) and 'Peru Yellow,' as well as the milder but very flavorful 'Peri-Peri' from Portugal (C. baccatum).

Nutritional Information