The Anaheim chile, named because it was canned in Anaheim, California beginning in the early 1900s, was developed from the pasilla. With a modest level of heat, it is popular for stuffing.

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October 2005
Updated August 2008

Product Reviews / Main Nibbles / Seasonings

Chile Pepper Glossary

Page 2: The History Of The Chile Pepper

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Cooking With Chiles

Chiles are available fresh, dried, smoked and roasted. Over 100 varietals are available commercially, although most are grown in limited quantities. Chiles are fruits: like tomatoes and all fruits (except the strawberry), they carry their seeds on the inside. While Americans tend to think of chiles simply as hot, each has a specific fruit flavors: apricot, cocoa, nutty, plum raisin, sweet et al.

When cooking with chiles, it is important to pick the chile that fits the desired culinary effect. It may be necessary to blend several different chiles and test extensively. Chile influences change with each ingredient added to a recipe. Some moles use five different chiles! To “cool off” after eating too much hot stuff, milk, not water or beer, is the antidote. Yogurt or sour cream works even better. Eating some bread or rice will help to soak up some of the capsaicins as well. Capsaicins are not water-soluble; they’re fatty molecules.

Some like it hot: A dish of spaghetti with chiles gives new meaning to the term, “fire-eaters.”

• Always wear gloves when cutting hot chiles, then remove them and wash them. Inadvertently touching the eyes with any particle of capsaicin left on one’s fingertips will be excruciating.

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