Spice up your meals with chiles: there are peppers for every palate, from mild to meteoric - Healthy Food In A Flash - Recipe

Natural Health, April, 2002 by Jack Bishop

MENTION CHILE PEPPERS and most Americans assume you're talking about heat, and nothing else. But there are hundreds of chile varieties, with vast differences in taste. Fresh chiles can be fruity, floral, vegetal, or bitter, as well as just plain hot, while dried chiles offer deeper, smokier, and earthier flavors. Curry pastes use fresh or dried chiles with herbs and seasonings to form the base for spicy sauces. The right chile will add flavor and excitement to your dinner--without adding any fat.

These quick, easy recipes rely on some of the most widely available chiles in American markets. They range from mild to hot and offer a sampling of the many uses for chiles.