Chile pepper

Colorful chile ristras hang out to dry in the autumn sun of New Mexico

Nutritional Value Most red chile peppers are quite rich in vitamin C as well as vitamin A. Green chilis, as well as yellow peppers -- both of which are essentially unripe fruit -- contain a much lower amount of both vitamin C and A. Chile peppers also are a good source of B vitamins, especially vitamin B6. Peppers contain large amounts of potassium, magnesium, and iron as well.

Consumption of hot red chili peppers is associated with a 13 percent reduction in total mortality, a large prospective study has found.

An exhibition at the Topfoto Gallery in Edenbridge, Kent, exploring food photography as art, all shot in daylight.

There are hundreds of fresh chile varieties in the world. This visual guide represents the types of peppers you'll find most often in American grocery stores.

The puya chile is a Mexican pepper similar to the popular guajillo pepper, but smaller and hotter known for its fruity flavor and aroma.

The cayenne pepper is a thin, long green to red chili pepper. The "cayenne pepper" spice found in restaurants is the dried, ground version of this pepper.

This is one of my all-time favorites. The meal I often go-to when company’s coming over. The one I freeze and take to a friend who needs an extra meal. The one that gets rave reviews, but only takes a few minutes to prepare. It tastes good, freezes well, and provides some flavor variety. And, […]