Chiles are native to Central America and Mexico. They are the stars of Mexican cuisine. Chiles stimulate with their spicy flavor, their appealing aroma; and they are consumed cooked, raw, sliced, crushed, battered, fried, etc. They are an essential part of all Mexican meals. Their most common presentation is in sauce, aside from the dishes to be served to each person's taste. Their spicy flavor is due to a substance called Capsaicin, which is what causes the heat; its spiciness will depend on its concentration. There are over 30 species, but four are cultivated: Capsicum annuum, Capsicum frutescens, Capsicum chinense, and Capsicum pubescens. The most developed species in Mexico is Capsicum annuum, with a large number of varieties; they differ from each other by color (some are yellow, others green or red), by flavor (sweet or mild or spicy or very spicy), and by shape (some are elongated or rounded).

Properties of chiles Chiles have excellent nutritional and health properties. For example, the jalapeño pepper is rich in Vitamins A and C and Potassium; it also contains iron and magnesium. Additionally, spicy foods have the quality of stimulating the metabolic rate of our body, causing extra calorie consumption, aiding in good digestion, increasing gastric juice production, reducing cholesterol, and serving as a natural anticoagulant that lowers the risk of a heart attack. They are also attributed with antioxidant qualities, delaying aging.

Storage tips Wrap the chiles, unwashed, in paper towels. Do not use plastic bags because moisture will spoil them. Keep them fresh in the refrigerator for a maximum of three weeks. Dried chiles can be stored in an airtight container at room temperature; they will last about four months. In the refrigerator, they will last even longer. Preparation Be careful when handling chiles. Their membranes and seeds contain capsaicin, the substance that gives them their characteristic heat. It can be extremely irritating to the skin and cause significant discomfort if it comes into contact with the eyes. As a preventive measure, it may be advisable to use rubber gloves while preparing them. Wash them and cut them open with a knife; remove the membranes and seeds if you want a mild heat in your dishes. After chopping chiles, wash the cutting board and utensils used; do the same with the gloves. If you are chopping dried chiles for use as powder, avoid inhaling or exposing your eyes to any emissions from them. To reduce possible discomfort, soak the chiles in hot water for about 30 minutes and chop them with a bit of the soaking water. Then proceed with your recipe. Basic uses in the kitchen Just sprinkle freshly chopped chile to make all your dishes pop, from burgers to dressings. Roast and peel longer chiles, just like you do with peppers, then stuff them with cheese or meat and fry them in plenty of oil. Trim the ribs and discard the seeds when peeling them. Recommended recipes with chiles: - Tinga Poblana - Traditional Tortilla Soup - Green Tomato Sauce with Jitomate - Red Ranch Sauce