Dried chilis, ancho, arbol, guajillo, mulato, morita, pasilla

Chili gives fantastic taste to the food!

Chili is believed to be one of the first plants to be domesticated over 6,000 years ago in Peru and Mexico. Christopher Columbus found chilies in the Caribbean and brought them to Europe. There are over 140 different types of chili plants in Mexico. Whether orange or green, Jalapeno is the king of Mexican cooking. It got its name from Jalapa, the capital of the Mexican state of Veracruz. Among the world's most common foods by quantity, chili has taken second place, after salt. In addition to the huge amounts of consumption, it also wins the prize for the best amount of vitamin C - higher than any other edible vegetable.

Chili should be handled with care

But be careful when working with dried chili. When handling chili, you should be extremely careful! This is to minimize the contact between your hands and the pepper's inner flesh (including veins and seeds). Do not touch your face, hair or eyes. Wash your hands thoroughly with warm soapy water to remove as much capsaicin as possible, but continue to avoid touching your eyes or any other sensitive area until you are sure that all the burning substance is gone. Never tilt your head over the casserole when cooking with chili. The steam or fumes can burn your face and eyes.