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Chili Peppers

In both Mexico and India hot chili peppers are often used for seasoning food.

Safety First
When cooking with chilies it is important to remember how hot their juices can be. The oils in chilies can make your skin tingle and blister, and your eyes burn. Consider wearing rubber gloves and make sure not to touch your eyes, face, lips, or skin.

When using dried chili peppers you must peel the chili pepper to remove the tough skin. Ground fresh green chilies and dried red chilies are used to make chili powder. Most people remove the seeds from chili peppers because the seeds can make a dish very hot.

Fresh chili peppers are a rich source of vitamins A and C and serve as a preservative in stored and frozen meat dishes. Chilies lose their vitamin C when they are dried.

Strings of dried chilies are called ristras. They are an efficient way to save chilies year round.

Chili Powder is made up of cumin, garlic, coriander, oregano, and several varieties of chili pods.

Curry Powder is a blend of at least 6 or more of the following spices: cumin, coriander, fenugreek, turmeric, ginger, pepper, dill, mace, cardamom, cloves, cinnamon, mustard, cayenne, and salt.

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