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'Arizona20' Variety of Red Chile

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Some of Our Favorite Chile Pepper Websites

*For superior handcrafted dry rubs, the award winning Chile Chili, as well as bulk spice and chiles, check out the awesome Just Simply Good Stuff website!

*Educational and agriculture information at Chile Pepper Institute at New Mexico State University (NMSU).
*Chile Pepper Magazine is the best dedicated to chile peppers.

*Fiery Foods is a super site for hot foods and barbecuing.
*The Hot Sauce Blog is dedicated to spicy sauces and foods.
*Looking for more info on chili cookoffs? Check out the International Chili Society.

*EatMoreChiles.com (you're already here, of course)

 

HOT Pepper Facts...

Chilaca chile peppers © Ryan Stevenson / All Rights Reserved

• In 2007, salsa surpassed ketchup as the most widely used condiment in the United States.

• A Chile’s heat or intensity is commonly, but incorrectly, said to come from the seeds in the chili. The heat actually comes from capsaicinoids - the combination of capsaicin (the active component of a chile) and a few other related chemicals - that is found along the placental tissue in the center of the chile where the seeds are found.


• Capsaicin - the 'heat' or 'burn' found in chiles - is the primary ingredient in pepper spray.


• Birds are not affected by the heat or pungency of capsaicin due to the fact they do not have a receptor to detect it. This allows capsicum plant seeds to be dispersed through avian travel.