Spice lovers around the world rely on chile peppers to add kick to their cuisine. There are many varieties of chile, and their intensity ranges from mild to super-fiery. Chiles are important in Central and South American, Caribbean, Mexican, Asian, Indian, North African, Middle Eastern, and Regional U.S. cuisines. Chiles also have a long history of medicinal use, and studies now demonstrate their anti-inflammatory properties.
Use dried, ground chiles, chile flakes, or fresh chiles to heat up soups, curries, stews, pasta dishes, vegetables, beans, stir fries, or cheese dishes. Fresh chiles are also great additions to salsa. Take care when handling fresh chiles -- the seeds and inner membranes carry volatile oils that can burn eyes or skin, so avoid touching them, or wear rubber gloves while cutting the chiles.