The chile is a member of the capsicum family, which originated in Latin America and was brought to Europe by Christopher Columbus. Also known as chili peppers, there are many varieties of the chile, which are used in cuisines around the world. Depending on the variety, chiles can be found in many colors, including yellow, green, red and black.
Chiles imbue the dish with a fiery spice element, caused by the chemical compound capsaicin, which is found in the chile. Some peppers are mild, such as the pablano pepper, and others are extremely hot, such as the jalapeņo pepper and the habaņero pepper. A pepper's heat element can be lessened by removing the seeds and membrane, in which the capsaicin is found in higher concentrations.
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