There is no doubt that chili pepper or chili is an essential in any kitchen ingredient. Used as a condiment in lots of recipes and most of the Mexican dishes and its numerous variants allow mixed indiscriminately to create sauces, moles, pickles, Marinades and dressings, as well as eaten only at bites in green, or even as an ingredient in salads, ceviche and barbecues. According to historical sources, the pepper comes from Bolivia and Peru, places from which it spread throughout the American continent. During the time of European Discovery. The peppers are difficult to classify culinary speaking, because they are halfway between a condiment, a vegetable and a spice. However, and as regards their culinary purposes, can be divided into three groups: _ * fresh peppers to aromatizar(incluidos los encurtidos). _ * For freir(incluidos los de ensaladas) peppers. _ * And suitable for drying, either in powder or in flakes, as chiles.
Chile is the fruit of the Mexican solananacea capsicum annum and is, along with saffron, pepper, nail, cinnamon and nutmeg, an important part of the enrichment of international cuisine, because currently the chile is widespread worldwide, as seasoning, as the basis of pigments, food resources with sources of vitamins, etc. Between tastes and colors, the chili has around 30 species with different shapes, colors, and degrees of hotness. The substance that makes them spicy is located in the veins and seeds from the inside. The fleshy part is which has more flavor, so you must balance both elements depending on the dish.