Chili Long (whole)
Long chilies are a practical everyday chili that is chopped to make medium heat chilli flakes. Long chilies are suitable for all dishes that call for dry chili.
These large, mild chiles are perfect for chiles rellenos. Mexican cooks also like to dice or purée them, and then add them to sauces, soups, and casseroles.
There are literally hundreds of different chilies, all of which descend from the original ones discovered by the Spanish when they found the Americas.
Prior to this chilies were unknown to the rest of the world.
The warming bite and delicious capsicum taste of chili was warmly embraced by nearly every nation on earth, thus we find some form of capsicum or chili in nearly every cuisine.
Dried chilies have a very different flavor to fresh ones, as upon drying a caramelization of the sugars takes place which creates a delicious, robust taste not found in fresh chilies, in the same way a sun-dried tomato has a more complex flavor profile than a fresh one.
Heat level – 7/10.
Other Common Names: Aji, Red Pepper.
Botanical Names: (Capsicum annum)
Health Benefits: All Chili peppers contain capsaicin. The amount of capsaicin is relative to the heat of the Chili pepper. The more pronounced the heat, the more capsaicin. Capsaicin is considered highly anti-inflammatory and may benefit those suffering from inflammatory disorders, such as arthritis osteoarthritis, psoriasis, shingles and diabetic neuropathy. Capsaicin is also commonly considered a beneficial adjunct to a healthy lifestyle in cardiovascular function, increasing circulation, as well as an appetite suppressant and metabolism booster. Peppers also contain free-radical fighting properties, which may help to maintain a youthful complexion, and prevent cellular damage that can lead to disease. Chilies are also an excellent source of antioxidants Vitamins: A and C, as well as Vitamin K.