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The chile pepper has numerous spellings. "Chile" is the original Spanish
version (it's nothing to do with Chile the country),
however in the US it is often spelt "chili" This was originally an abbreviation for the
dish "chili con carne" however nowadays is often used for the spice itself. In the UK the
standard spelling is "chilli".
What Is Chile?
The term "chile" is applied to a wide variety of spices, from the mild to the awesomely
hot. In general, the word is used to describe the fruit of the genus capsicum, part of the
Solanaceae family. There are
a wide variety of capsicums you can buy at stores, including:
Even the mild red or green bell pepper (usually just "pepper" in the UK) is a variety of chile.
Just as different chiles vary in strength the also vary in appearance. Red, yellow,
orange and green are common - they usually start green then move through yellow and/or
red as they ripen. They vary in size between the tiny birds eye to the large
bell pepper.
It's often said that smaller chiles are hotter than larger ones. That's true in many
cases, but don't rely on it or you might get a nasty shock! There is no reliable way to
tell the heat of a chile just by looking at it.
One interesting fact about chiles is that many people believe them to be mildly
addictive. The heat causes our bodies to release natural endorphins to reduce the pain,
resulting in a feel-good sensation. Over time many people build up a tolerance for the
heat and seek out hotter and hotter varieties.
If you're a heat fan, have a look at this selection of chile stuff to buy.
Why Are Chiles Hot?
Not all chiles are hot. Where they are it is due to the presence of chemicals called
capsaicinoids, the main one of which is capsaicin. This is usually concentrated in the
seeds and inner membranes of the chile, so deseeding it will usually reduce the heat.
Whether that is a good or a bad thing to do depends on your taste!
Capsaicin causes the burning sensation associated with hot food. This affects mammals but
not birds, so it has been suggested that it evolved as a way of ensuring that the plants would
not be eaten by mammals.
The heat of chiles is measured in Scoville Heat Units (SHU). Pure capsaicin rates at 16
million SHU. The sweet bell peepper rates zero Scovilles. Hot chile varieties available to
buy vary from around 100 SHU for the Pepperoncini up
to over 500,000 SHU for the Red Savina Habanero.
Cautions
Whilst many people enjoy the heat of chile,
it can be intensely painful. Not everyone has the same tolerance, don't overdo it.
Hot chiles can also
irritate the skin and care should be taken when preparing them - very hot chiles should
only be handled with disposable gloves. In particular, if you have been handling chiles then be
extremely careful not to touch the eyes, broken skin or other sensitive parts of the body.
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