Chiles are one of the most widely used ingredients in many cuisines around the world. They are a beloved addition to dishes for their vibrant color, distinct flavor, and fiery heat. Chiles are incredibly special because of the variety of flavors, textures, and heat intensities they can offer. The heat in chiles comes from the compound capsaicin, which is actually not a flavor but an irritant produced by specialized cells in the pepper that creates a burning sensation when the pepper is ingested. The Scoville Heat Scale is used to measure how hot a particular chile is – for reference, a bell pepper has a zero rating while the Carolina Reaper, which is currently considered the world’s hottest pepper, has a heat rating of 2.2 million Scoville units! Not only are chiles flavorful and fiery, they are also nutritious as they contain high levels of Vitamin A, Vitamin C, and antioxidants to help reduce inflammation. In addition to being healthy, chiles have a variety of culinary uses. They can be used to add a big punch of flavor to a dish or they can be diced and dried to form a tasty and versatile condiment or topping. Their versatility makes them ubiquitous in many cuisines, from Thai and Indian curries to Mexican salsas and chilis, there’s a chile for every dish. From the mildest bell pepper to the explosive Carolina Reaper, chiles are a flavorful and healthy addition to any dish. They can be used with bold emphasis, or gentle nuance, to add a spicy kick to any cuisine.