What is a Chile?
Chiles are in the genus Capsicum, and the Solanaceae or nightshade family, which includes other New World plants, such as the tomato, potato, eggplant, tobacco and the petunia. While we sometimes refer to chiles as “peppers,” they are not related to Piper nigrum, the source of black pepper. Chiles range from the sweet bell pepper to the fiery hot habenero. They are considered a vegetable when green, and a spice when dried. Botanically, Chile fruits are considered berries. The word “Chile” is a variation of “chil” derived from the Nahuatl (Aztec) dialect. The “e” ending is the correct Hispanic spelling of the word. English speakers have changed the “e” to an “i” and made the word refer most often to the state dish of Texas, a combination of meat, beans, and Chile pepper, called “chili.” Where did chiles originate? Originally, Chile was found only in the Americas where it has been domesticated for 7,000 years. The wild ancestral form probably originated in the area of Bolivia and Peru. W
