chiles Chiles are native to the Americas but have spread all over the world since 1492 to become a staple in many cuisines. They are an important source of vitamin C. Chiles come in many varieties and may be used fresh or dried for longer-term storage and used that way. Chiles vary greatly in taste and βheatβ; even chiles of the same variety will vary, depending on where they were grown and on other unpredictable factors. The heat is greatest in the membranes and seeds. Unless otherwise stated, all the recipes in this book assume that you will leave the seeds in. The heat in chiles can irritate your hands; many people use rubber gloves when handling hot chiles. Be sure not to touch your face or your eyes while handling chiles; if you donβt wear gloves, wash your hands thoroughly with soap and water afterward.
