Ingredient Name: Chili peppers, chilli, or chili
Traditional Chinese Name:辣椒 (Làjiāo)
What is this?
- A small, long red vegetable with a green stem
- It is the fruit of plant from the genus Capsicum
- Used in a variety of cuisines (Mexican, Asian, African, Indian)
- There are a large variety of chili pepper cultivated, each with a different “spicy” factor
How do I prepare it?
- Be sure to purchase peppers that are firm to the touch and the skin is smooth (wrinkled peppers are less intense in flavors)
- Rinse in warm water and use
- For more intense flavor and hotness, cut up or chop the chili peppers
Where can I buy this?
- Available in most supermarkets
What is the cost?
- It is very affordable, coming in at a few dollars for a package of a few
- Yellow or red peppers contain a large amount of Vitamin C
- All peppers are a good source of Vitamin B, Potassium, Magnesium and Iron
- Take caution when handling chili peppers as the peppers contain oils that can irritate the skin or eyes
- It is said that a high consumption of chili can cause stomach problems (stomach reflux or cancer)
- Should not be eaten whole (risk to bowel obstruction or perforation)
- Store in an air-tight container or bag for up to two weeks in the fridge
- Avoid freezing peppers