Arizona20 red chile pepper copyright AZP Worldwide / All Rights Reserved

'Arizona20' Variety of Red Chile

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Some of Our Favorite Chile Pepper Websites

Educational and agriculture information at Chile Pepper Institute at New Mexico State University (NMSU).
Chile Pepper Magazine is the best dedicated to chile peppers.

Fiery Foods is a super site for hot foods and barbecuing.
The Hot Sauce Blog is dedicated to spicy sauces and foods.
Looking for more info on chili cookoffs? Check out the International Chili Society.

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HOT Chile Facts!

Chilaca chile peppers © Ryan Stevenson / All Rights Reserved

• In 2007, salsa surpassed ketchup as the most widely used condiment in the United States.

• A Chile’s heat or intensity is commonly, but incorrectly, said to come from the seeds in the chili. The heat actually comes from capsaicinoids - the combination of capsaicin (the active component of a chile) and a few other related chemicals - that is found along the placental tissue in the center of the chile where the seeds are found.


• Capsaicin -- the 'heat' or 'burn' found in chiles -- is the primary ingredient in pepper spray.


• Birds are not affected by the heat or pungency of capsaicin because they do not have a receptor to detect it. This allows capsicum plant seeds to be dispersed through avian travel.