CHILE, CHILI, CHILLI

Depending on where you are in the world, chile, chili and chilli are all accepted spellings that refer to the same thing – the Capsicum pepper. Chile is used in Mexico and Latin America, chili is used in the US, while chilli is used in Britain, Australia, Singapore and India.

When referring to chili peppers, we think of the spicy/hot kind of peppers. However, not all chilis are hot. Chili peppers vary in heat greatly, from the sweet bell pepper with no heat to the newly recognized hottest pepper in the world, Pepper X, which has an average of 2.69 million Scoville heat units.

The main component in chili peppers is capsaicin and it’s what makes the peppers spicy. It activates sensory neurons and stimulates the TRPV1 nerve receptor, which creates the sensation of heat. When eating capsaicin, the body releases endorphins and dopamine, so some people may feel stressed while others will feel energized.

Aside from adding heat to your food, chilis also offer a spectrum of flavors – chocolatey, fruity, smokey, sweet, tart, etc.

We would like to take this moment to introduce a new chili pepper to our line of products – Gochugaru flakes. Gochugaru flakes are a staple in Korean cuisine. They have a fruity, medium heat 5,000 to 10,000 Scoville heat units. Add a pinch to marinades, salad dressings, soups & stews, pickles and kimchi.