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The world has come to love Chile peppers. Chile peppers, although native to the Americas are now grown world wide. The Chile peppers popularity reached new ground when Columbus returned to Europe after finding the Americas. Since their discovery, there are few places left on the map that do not grow and use the peppers in their dishes.

There are many different kinds of Chile peppers and are grown in many different regions. Among some of the more popular Chile peppers are jalapeno, habenero, thai, pepperoncini, bell, cayenne, chipolte and more. There are actually well over 54 or more different kinds of Chile peppers grown all over the world.

The chili pepper is actually the fruit of the Capsicum Plant. The substance that makes a Chile so hot is called Capsaicin. Depending on the type of Chile the levels of the Capsaicin is different, therefore making some peppers hotter than others. The heat levels of a pepper also are based on its growing conditions and geographical areas of the peppers growth. The hotter the climate typically indicates the hotter the pepper will be.

While there are no life threatening qualities to the Chile pepper, it can cause discomfort to human mucous membranes as found in the eye or the mouth. There are actually more health benefits to Chile peppers then there are health risks. The chili pepper has higher levels of vitamin C then found in most citrus fruits. The only real precaution that should be taken while handling Chile peppers are that the Capsaicin oil do not come into contact with your eyes or open sores.

When chopping the Chile's you should slice into the pepper sideways down the length of the pepper rather then slicing directly down on the pepper. This will help reduce the risk of the Chile splashing its juices into your face. If you do get the juice of the pepper in your eyes, immediately rinse under cold water. After handling and chopping the peppers wash your hands with some vegetable oil and hot water. The reason why you want to use vegetable oil is that Capsaicin is not water soluble but is oil soluble.

Avoid getting your hands and fingers around your mouth and eyes after handling and chopping the the peppers. You can wear rubber gloves to prevent the Capsaicin oil from contacting your skin. Take care to carefully wash the surface you used to cut the peppers with as well. Like onions, the scent of the peppers can also cause irritation to the eyes and nose, always cut the peppers in a well ventilated area to avoid inhalation burning.

Now, with the proper handling of the peppers your ready to explore the wonders of using the Chile peppers in your dishes. There are so many foods you can use the peppers with to add some spice. Try adding them to some of your favorite foods to add some spice. Enjoy the Chile's for they definitely are the best way to add some extraordinary taste to every day food.

Learn more about this author, Adam Ugro.
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