… these FUN CHILE FACTS?
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.