facts ~ Chili facts ~ Chilli facts
by Jane Butel
I meet someone who does not consider chili a favorite
dish, then I've usually found someone who has never
tasted good chili."
~ Jane Butel
chili, and chilli . . . which is correct?
word chile is derived from the Aztec
language and refers to Capsicum peppers in Central
America including Mexico, and in several parts
of the southwestern United States.
word chili is thought to be the anglicised
form of chile and is now commonly
use to describe pungent types of Capsicum peppers
in the United States.
the words chilli or chillies
are used in Middle Eastern and Asian countries.
Chiles are probably the most captivating and healthy
fruit. They have the unique ability to produce capsaicin,
the health producing substance.
Chiles can make one lose weight and get a high equal
to a runner's high or even sex.
Chiles help nearly every organ in the human body,
making them healthier and preventing the wear and tear
Chiles are actually a fruit and are often misunderstood.
Many never get to experience the healthful benefits
of frequent consumption because they are afraid of the
spiciness or worse yet, they believe the old wives tales
about chiles being hard to digest or causing ulcers.
All untrue of course. Chiles actually cauterize ulcers.
Each person is an individual with an individual
palate. What is stimulating to one person may just barely
be spicy to another.
Since chiles are habit forming, the more one eats
them, the more one will want to eat , and increasingly
hotter chiles will be desired.
Those of us who have been "exposed" to
chiles early in life, are constantly on a quest for
a daily chile fix. Those who have not had the opportunity
to eat chiles have much less tolerance for capsaicin.
However, it is never too late to start a daily habit
of chile eating and develop one's own "chile drive."
(Reprinted from "Real Women Eat Chiles" by
The hotter the chiles one eats, the healthier they
are because hotter chiles have greater capsaicin levels.
Capsaicin is the unique substance that only chiles possess.
Chiles can be too hot for a person, especially the
uninitiated. It is always best to start milder.
To calm an overheated palate, eat sweet, dairy,
fried or acidic foods such as limes or lemons.
When preparing hot chiles, the best cure is prevention.
Handle the capsaicin bearing parts the least, holding
the chiles by the stem, not touching the inside of the
Broader shoulders and blunter tipped chiles are
milder than narrow shouldered, pointed tip ones.
article comes from Jane Butel.
Butel, the first to write about southwestern cooking,
is an internationally recognized authority on the
regional cooking of the American Southwest. In the
late 1970s, following a successful career as one of
America's top Consumer Affairs executives, she launched
her southwestern writing, teaching, television, consulting,
and spice business. Her South-western Cooking Schools
in New Mexico and Arizona have garnered high recognition.
Bon Appetit magazine selected it as one of the four
best in the world and Gayout.com listed her hotel-based
schools as the best in the United States and one of
the world's top ten. She also conducts tours to Mexico
and Spain. Pecos Valley Spice Co, a trusted source
for chiles, spices, and other authentic southwestern
ingredients, was founded in 1978. She continues to
spice up America's favorite cuisine with the recipes
from the rich culinary, cultural, and historical heritage
of the Southwest. She has written seventeen cookbooks,
including Hotter Than Hell: Hot and Spicy Dishes from
Around the World.
operates her own site-based Cooking Schools,
which have been recognized far and wide for their
quality of instruction. Jane's Cooking School specializes
in week long and weekend full participation classes
on New Mexican and Southwestern cooking.
you would like to know more about Janes' most recent
book, Real Women
Eat Chiles, then click