Members of the Capsicum family include a variety of peppers that exhibit different levels of spiciness based on the amount of capsaicin they contain.
Ancho, Bell Pepper, Cayenne, Cherry, Habanero, Jalapeno, Paprika, Pimiento, Scotch Bonnet, Serrano
In addition to the vitamins, minerals and fiber found in peppers, spicy members of the chile family contain capsaicin – an antioxidant that shows promise for both promoting health and giving our metabolism a boost.
Fresh peppers can be eaten raw in salads or cooked in many different ways. Whole fresh peppers can be roasted over hi heat to blister the skin; peel and deseed. Already roasted peppers are readily available for easy use. Dried chilies/peppers are usually toasted and soaked and then ground smooth into sauces or toasted and ground for dry seasoning. Spice levels vary greatly so always taste and make necessary adjustments.