A Chile Is a Chili Is a Chilli

Many aspects of the chile are extremely confusing, from its historical misnomer (pepper) to the nomenclature of its many varieties, which even horticulturalists have difficulty sorting out. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.

According to horticulturist and capsicum expert Paul Bosland, the name is derived from the word chil, which comes from the Aztec dialect and refers to plants from the Capsicum genus. The “e” ending is the correct Spanish spelling. English linguists (who probably didn’t know any better) changed it to an “i.”

Although most people associate the word chile with hot peppers, in fact the word refers to capsicums in general, whether they are spicy or not. The word chili refers to the dish, as in chili con carne.

Cilantro

Many people dislike the intensely herbaceous flavor of this herb, but I use it often – usually in salsas that I serve with grilled fish or meat. Its pungent, almost citrusy flavor is a beautiful compliment to spicy ingredients, such as chiles. Cilantro belongs to the same horticultural family as parsley. It provides a smattering of vitamins and minerals but its real worth seems to lie in its antioxidant power and its valuable phytonutrients. Among its benefits, it is reputed to be helpful in removing toxic metals from the body and may help to prevent anemia.

What is Mole

What is Mole?

Most people associate the term mole with mole poblano, a sauce with a slightly murky history that usually contains chocolate. Although the origins of this classic paste are disputed, the most common story attributes its invention to enterprising nuns from the Convent of Santa Rose in Puebla, Mexico, who hastily put together the ingredients to address a surprise visit by the archbishop. The inclusion of chocolate is a distinguishing feature of their mole, but across Mexico less-auspicious versions are widely used in everyday dishes. Prepared moles are often sold at local markets and distinguished by color–in my experience, green, yellow and black. They are fairly simply, readily available sauces, based on chiles, complementary spices and aromatics.

Know Your Oregano

Mexican oregano, most belong to the verbena family.

Know Your Oregano

If your recipe calls specifically for Mexican oregano, I recommend that you try to access that variety, which is usually available in Latin American markets. It is not the same as the Mediterranean version, known as Origanum vulgare. Although there are different types of Mexican oregano, most belong to the verbena family. Mexican oregano is sun-dried and provides a similar but more robust flavor than its European counterpart; it has strong citrus notes.