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	Chile Peppers, Chili Pepper, Chile Pepper, Chilli Pepper, Chile, chili pepper, chilli pepper, Roasting Fresh Chile ...
		Cooling the chile in a damp towel will help to loosen any skin that is still stuck on the chile pepper.
		In a large pot, place chile peppers and cover with hot (not boiling) water and let soak for approximately 1 hour (don't soak more than an hour and save the juice to spice soups).
		When chile peppers age they become red, either while on the plant or after they are picked.
	www.whatscookingamerica.net /chilepep.htm (2385 words)

	Chile pepper - Wikipedia, the free encyclopedia
		The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae.
		Chile peppers and their various cultivars originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and even as medicine.
		Chile peppers are thought to have been domesticated at least five times by prehistoric peoples in different parts of South and Middle America and North America, from Peru in the south to Mexico in the north and parts of Colorado and New Mexico (Ancient Pueblo Peoples).
	en.wikipedia.org /wiki/Chile_pepper (1480 words)

	Looking Back at the Chile Pepper
		Chile peppers were first cultivated in South America around 2300 BC by the Incas who called them "uchu" in the Quechua language and "huayca" in the Aymara language.
		The Incas worshipped the chile pepper as one of the holy plants and used it to represent the teachings of the early kings.
		They used chiles in almost every meal, from breakfast, which was a hot cereal of ground maize spiced with chile peppers called atole or pozol, to the evening meal of various stews spiced with chiles.
	www.epcc.edu /ftp/Homes/monicaw/borderlands/09_looking.htm (610 words)

	APSnet Feature: Chile Pepper and The Threat of Wilt Diseases
		Pungency in chile is due to the presence of capsaicinoids in the pod, and is measured based on Scoville heat index (16).
		Chile production peaked in Louisiana in the second half of the 19th century with the cultivation of the tabasco type, which was processed into hot sauce, and marked the beginning of the hot sauce industry.
		Besides New Mexico, chile is celebrated during the Chile and Frijoles Festival in September in the city of Pueblo, Colorado, and during the Jalapeño Festival in February in Laredo, Texas.
	www.apsnet.org /online/feature/chile (1826 words)

	Wegmans Fresh Products Produce Chile Pepper (Site not responding. Last check: )
		Chile peppers differ in flavor and in heat intensity depending on the type.
		The heat in chiles is concentrated in the interior veins or ribs near the seed heart, not in the seeds themselves.
		As a general rule, the larger the chile, the milder it is. Smaller chiles are hotter because proportionally they contain more seeds and veins than larger chiles.
	www.wegmans.com /kitchen/ingredients/produce/vegetables/chilipepper.asp (314 words)

	Chile Pepper, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		It is also known as ancho, chile para rellenar, joto, Mexican, or mulato; dark green and ripens to red or brown at about 4 in long and 2.5 in wide.
		It is known as balin, chile verde, cora, morita, serranito, or tipico.
		Cayenne pepper is made from very pungent, small red varieties grown in Africa, India, Japan, Mexico, and Louisiana and ground to produce a powder.
	food.oregonstate.edu /v/chile.html (1531 words)

	Chile Pepper Information \| Hot Sauce Blog (Site not responding. Last check: )
		Peppers were hard to find outside New Orleans and the Southwest until the middle of the 20th century.
		Peppers are best started from seed indoors in late winter and transplanted into the garden after soil and air have warmed in the spring.
		The seeds of chili peppers do not produce the compounds, but because of their close proximity to the ribs, where concentrations of alkaloids are the highest, the seeds absorb the capsaicin.
	www.hotsauceblog.com /hotsaucearchives/category/chile-pepper-information (5076 words)

	Habanero chile - Wikipedia, the free encyclopedia
		The habanero chile (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus.
		Although habaneros are believed to have originated in Cuba, it is nonetheless an important part of cuisine in the Yucatán peninsula, where it is often served roasted as a condiment with meals.
		However, since peppers belong to the nightshade family, too much sun can be damaging to the leaves and plant.
	en.wikipedia.org /wiki/Habanero (770 words)

	Chile Pepper Diseases
		Many different parasitic and non-parasitic disease agents can cause disease in peppers: parasitic diseases are caused by infectious disease agents that, can spread rapidly from one plant to another under the right environmental conditions causing an epidemic; non-parasitic diseases are caused by abiotic disorders and are related to nutrients, chemicals, and the environment.
		This disease is most severe in fields that are planted in chile year after year, although it should be noted that other crops such as cotton and alfalfa are also susceptible to this fungus.
		Chile cultivars vary in their susceptibility to Cercospora capsici, but 'Sandia' appears to be one of the most susceptible.
	www.cahe.nmsu.edu /pubs/_circulars/circ549.html (8299 words)

	Chile Pepper Fact Sheet
		From the smallest cayenne used sparingly as a seasoning to the largest poblano stuffed for a vegetable, chile peppers are outstanding among vegetables.
		With the flavor connection in mind, Columbus gave the piquant vegetable the moniker "pepper." He didn't know that fl pepper was the berry of the tropical vine in the genus Piper and that the New World peppers are shrubby plants in the genus Capsicum.
		If the peppers are starting to produce flower buds, pinch them off and continue to do this for 1 to 2 weeks; this forces the plants to put their energy into growing leaves and roots.
	www.dirtgardener.com /TipSheets/ChilePeppers.html (2732 words)

	Chile pepper varieties
		Pepper matures from green to red and has a twisted shape.
		In the United States, it is sometimes referred to as the 'yellow chile' or 'yellow Peruvian chile'.
		Red chiles are left on the bush until turning leathery, then dried in the sun to later be ground into powder and sold as Chile Colorado.
	www.g6csy.net /chile/var-a.html (2419 words)

	Pepper Profile: New Mexican Varieties
		There was just one problemandendash;andendash;the bewildering sizes and shapes of the chile peppers made it very difficult for farmers to determine which variety of chile they were growing from year to year.
		In neighboring states, chile powders are used as a seasoning for beef or chicken broth-based "chili gravies," which are thickened with flour or cornstarch before they are added to, say, enchiladas.
		Place the chiles on a baking pan and put them in a 250 degree F. oven for about 10 to 15 minutes, or until the chiles smell like they are toasted, taking care not to let them burn.
	www.fiery-foods.com /dave/profile_nmpep.html (2022 words)

	Pepper Seeds - Hot chili pepper from ANi Direct
		An heirloom pepper imported from Italy that produce deep, rich red fruits 8 to 10 inches long that are slightly curved like a bull's horn.
		The Red Pimiento is the same pepper that is sold in small jars in supermarkets throughout the world.
		Early producer of sweet banana peppers that measure up to 8" x 2" and are very sweet with smooth skin.
	ourworld.compuserve.com /homepages/anico/peppers.htm (825 words)

	NMSU is home to the world’s hottest chile pepper
		Bhut Jolokia, at 1,001,304 Scoville Heat Units (SHU), is nearly twice as hot as Red Savina, the chile pepper variety it replaces as the world’s hottest.
		The pepper could be pickled while still green, dehydrated and used as a seasoning.
		Found on NMSU’s main campus, the Chile Pepper Institute is part of a continuing effort to educate and improve the lives of citizens across the state.
	www.nmsu.edu /~ucomm/Releases/2007/february/hottest_chile.htm (457 words)

	Chile Seeds - Chile Pepper Seeds
		Each individual chile pepper is approximately 3 1/2 inches long by 1 1/2 inches wide and begins its life as a very dark forest green color, but then matures to a brilliant scarlet red.
		Ancho is a chile pepper variety originating in Mexico that is also known as Poblano and Pasilla, Ancho 101 is a large, triangular shaped pepper that is 4-5 inches in length by 2-3 inches wide.
		The Jalapeno M Chile Pepper is one of the most widely grown types of Jalapeno peppers in modern day Mexico and is widely used in Tex-Mex cooking, as well as for pckling purposes.
	www.seedfest.co.uk /seeds/peppers/chile/chile.html (2419 words)

	Allrecipes \| Cook's Encyclopedia \| chile; chili pepper; hot pepper
		As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens.
		Chiles are used to make a plethora of by-products including CHILI PASTE, TABASCO sauce, cayenne and the dried red pepper flakes commonly found in pizzerias.
		Chiles are cholesterol free and low in calories and sodium.
	allrecipes.com /advice/ref/ency/terms/5821.asp (331 words)

	Chile Info & Recipes (All About New Mexico)
		Chile is a term which usually refers to any of hundreds of chile peppers used in cuisines across the world to flavor and spice food.
		Chile pungency - What causes peppers to be hot, how hotness is measured, and a chart showing the heat values of most common chile peppers.
		The Chile Pepper Institute is a clearinghouse of chile research and information, including access to research publications about how to grow and harvest chile, a searchable database of 7,000 citations, and a chile disease diagnostic center.
	www-psych.nmsu.edu /~linda/chile.htm (5810 words)

	Chile Peppers
		Assorted chile peppers at a farm in the Willamette Valley of Oregon.
		Cherry peppers are grown in the fertile soil of Twin Oaks Valley in northern San Diego County.
		Since veteran pepper eaters tended to be desensitized to the intense heat, the test was performed on people who were not regular pepper eaters.
	waynesword.palomar.edu /ww0401.htm (1583 words)

	Cherrapeño / One hot chile pepper
		For the first two seasons after the chile was introduced by the master gardeners, members of the master gardeners' team scrambled to land batches of cherrapeño pods to make chile jam, a runaway favorite appetizer.
		Chile jam is a standard at public tastings hosted by the gardeners, events that draw hundreds of visitors.
		Master Gardeners' chile team members organized a letter-writing and telephone campaign directed at Johnny's Selected Seeds of Winslow, Maine, urging the company to test the chile, and it did, although it is not being carried in the 2005 catalog.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2005/03/26/HOGDFBTLQG1.DTL (786 words)

	How Hot Are Chile Peppers?
		A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste (feel) the heat.
		The pungency (or heat factor) of chile peppers is measured in multiples of 100 units.
		The different capsaicin-like compounds found in Chiles have slight structural variations in the hydrocarbon tail, changing their ability to bind to the nerve receptors and their ability to penetrate layers of receptors on the tongue, mouth, and throat.
	www.ushotstuff.com /Heat.Scale.htm (957 words)

	Bailey Farms \| Chile Pepper Facts \| Are Chile Peppers Addictive? (Site not responding. Last check: )
		Another reason chile peppers can be habit forming is because of the intensity of flavor that it adds to food.
		The appearance of chiles alone with their vibrant colors and shape, with a hot surprise inside, make it a dangerous but exciting vegetable.
		People may like chile peppers for the same reasons that they enjoy roller coasters, fast cars, or their membership to The Polar Bear Club.
	www.baileyfarmsinc.com /Facts/Addictive.html (269 words)

	Poblano Chile Pepper Soup - All Recipes - Soup
		Place poblano chile peppers on a cookie sheet and place in oven.
		Allow skin to flen and blister, turning the chile peppers until all sides are done.
		In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg.
	soup.allrecipes.com /az/PoblanoChilePepperSoup.asp?rss=3 (188 words)

	chili pepper information, handling & drying chile peppers
		If, when the pepper is cut open, the veins have a yellowish orange color in that area, it usually indicates the pepper will be a potent one.
		Fresh, these peppers are 5 to 8 inches long, 1 1/2 to 2 inches wide, tapering to a point, usually a bright, shiny green.
		The true pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter.
	www.texmextogo.com /chilipeppersfacts.htm (1330 words)

	Brooklyn Botanic Garden: Chile Pepper Fiesta
		It's like a big Brooklyn block party where the grooves are smokin', the chile peppers are scorching, and the dancers are calling for water.
		Kids explore chile pepper dyes from around the world and paint their own masterpiece.
		Kids learn about chile pepper uses in Thai culture and make their own chile mobile to take home.
	www.bbg.org /vis2/2007/chilepepperfiesta (365 words)

	Amazon.com: Chile Pepper: Magazines
		Chile Pepper, a bimonthly magazine dedicated to the spicy side of life.
		CHILE PEPPER is one of the more interesting cooking magazines out there.
		The stories are also interesting, focusing on restaurants and manufacturers involved in the chile pepper businesss, such as the folks at Tabasco.
	www.amazon.com /Chile-Pepper/dp/B00005Y2B2 (708 words)

	Spice Pages: Chile (Capsicum frutescens/chinense/baccatum/pubescens/annuum, chili, chilli)
		Whenever considering tabulated chile hotness data, it must be made clear that chiles tend to be extremely variable in their pungency and that even fruits harvested at the same time and from the same plant may differ drastically in their hotness.
		Chiles were, however, welcomed by the locals in Portuguese and Spanish colonies and, within a few decades, chile became a fixed part in the daily diet of nearly all peoples in South and South East Asia.
		Chiles may be used fresh or dried, ripe or unripe, cooked or raw; any way (that is my personal belief), they tend to make everything better.
	www.uni-graz.at /~katzer/engl/Caps_fru.html (8781 words)

	Chilli Pepper Flies - Something with chilli, and Chile and... chilly...? - Global FlyFisher
		The first Chilli Pepper I ever saw was actually called Chile Pepper and was tied By the US tyer Phil Strobel while he was visiting The Bananaflies here in Denmark.
		The Chile Pepper was originated by both he and Bill Hurrell while on an excursion to Tierra del Fuego.
		This Chilli Pepper is a salt water pattern and a variation of the well known Crazy Charlie.
	globalflyfisher.com /patterns/chillis (942 words)

	Men Behind the Chile Pepper
		This is a mild pepper that was popular with growers until the 1950s when it was replaced with the New Mexico No.6.
		Born in the Mesilla Valley, New Mexico's chile bowl, Nakayama was one of the eight children of immigrant Japanese parents.
		Paprika is a mild chile powder used as a food coloring that doesn't change the taste of the food it is mixed with.
	www.epcc.edu /ftp/Homes/monicaw/borderlands/09_men.htm (694 words)

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