Did You Know…



 On his first voyage to the Western hemisphere, Christopher of its heat, thinking that it was a related to black pepper.

 Chile peppers originated in South America then spread to Central and North America.  One fresh medium sized green chile pod has as much Vitamin C as six oranges.

 1 teaspoon of dried red chile powder has the daily requirements of Vitamin A.

 Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism.

 Teas & lozenges are made with chile peppers for the treatment of a sore throat.

 Capsaicinoids (the chemical that makes chile peppers hot) is used in muscle patches for sore and aching muscles.

 The Indians of the American tropics cultivated the chile pepper for centuries for both its culinary and medicinal uses.

 The color extracted from VERY red chile pepper pods is called oleoresin. It is used in everything from lipsticks to processed meats.

 Wild chiles are spread by birds because birds do not have the receptors in their mouths to feel the heat. A chile Pepper Institute publication, New Mexico State University ©2007

 All chile peppers, even ornamentals, are edible. Ornamentals, however, have been bred for their appearance and usually have little to no flavor and can be very hot.

 Chile peppers are relatives of tomatoes, potatoes, and eggplants. They all belong to the nightshade family.

 There are 26 known species of chile peppers, five of which are domesticated.

Source: Chile Pepper Institute publication, New Mexico State University.