Chile

Chiles are commonly used to add heat and flavor to dishes, served as condiments, and incorporated into seasonings and sauces. They can be used fresh, dried, powdered, as whole pods, or in the form of flakes and pastes.

A typical 45g (about 1.6oz) serving of raw, red chili peppers contains approximately 18 calories.

Chiles provide about 0.9g of protein per 45g serving.

Chiles are low in fat, with around 0.2g per 45g serving.

Carbohydrates account for about 4g in a 45g serving of chiles, of which 2.4g is dietary fiber.

Chiles are an excellent source of Vitamin C, providing about 108% of the daily recommended intake per 45g serving. They also contain Vitamin A, E, and K, as well as B-complex vitamins like B6 and niacin.

Chiles offer a variety of minerals including potassium, manganese, and magnesium.

Chile peppers are known for their anti-inflammatory properties, pain relief, promoting healthy digestion, reducing the risk of cardiovascular disease, and may even contribute to weight loss as part of a balanced diet.

Consuming chiles in excess can lead to gastrointestinal discomfort, heartburn, or an allergic reaction in some individuals. The handling of chiles, particularly cutting fresh chiles, should be done with care to prevent skin and eye irritation.

Chiles are used in a multitude of recipes ranging from Mexican salsas, Indian curries, Thai soups, and Chinese stir-fries to spicy chocolate desserts and even infused beverages.

Chiles can be roasted, grilled, sautéed, baked, or simply used raw. They are also commonly dried and crushed or powdered for use as a spice.

Chile peppers pair well with various foods, including meats, poultry, fish, vegetables, and chocolate. They also complement other spices like cumin, coriander, and garlic.

Chile peppers are a versatile and flavorful ingredient with a rich history and a variety of culinary applications. They offer significant nutritional benefits but should be consumed in moderation to avoid potential risks.