According to archaeological studies, all types of chili peppers originated from Central America. Through the evidence found in Mexico, it is theorized that as early as 7000 B.C., the natives already used wild chilies. By 2500 B.C., natives were already cultivating the plant.

According to historians, it was the voyager Christopher Columbus, during his discovery of the New World (America), who gave the name "pepper" to the pungent fruit. Upon tasting the fruit, he gave the name pepper because its taste resembled that of black pepper of the East Indies, unaware that the two came from different families (black pepper comes from the family of piper, while chili pepper comes from the capsicum family).

However, it was his physician, Diego Alvarez Chanca, who was responsible for bringing the first chilies back to Spain in 1493. From there, with the galleon trade, the use of chilies spread throughout Asia and Europe.

There are two ways of classifying chilies: by their heat or by their shape. The heat of the pepper is what gives character to it and it can be intolerable for some. That’s why in 1912 a pharmacist named Wilbur Scoville invented a test to measure the hotness of the pepper—now called the Scoville scale.

The heat of the chili comes from a chemical substance called capsaicin which is found in the walls of the fruit and in its seeds.

BELL – This rather sweet, large, blocky-shaped fruit with thick flesh is usually harvested while in its immature stage (green) and turns yellow or red when mature. This type is usually used in salads, relishes, and vegetable dishes. Also, it is usually stuffed.

PIMIENTO – This chili appears slightly pointed, has thick walls. It has a sweet taste and is used as relish.

SWEET WAX – yellow types of chili pepper fruit with waxy gloss used as a relish or in salads.

LONG GREEN – This chili comes in different colors depending on the stage of maturity (green, yellow, orange and red) and has different ranges of pungency. Greens are usually used as relleños, deep fried, battered or stuffed; while reds are ground into powder that becomes available for instant use.

JALAPEÑO – conical shaped pepper fruit with thick flesh used in salsas, is pickled or used in nacho chips.

ANAHEIM/NEW MEXICALI – mildly flavored that is best stuffed and roasted, and best dried when matured and red.

BANANA PEPPERS – This is a long chili pepper fruit that is colored yellow-green with mild flavor. (Hungarian Wax) – a banana pepper that is hot in taste.

CHERRY PEPPERS – These peppers range from sweet to hot peppers and are very small in size

HABANERO – extremely hot type of pepper that is small in size, is light green when immature, and bright orange when ripe; is usually added to fresh fruit salsa, jerk sauces and Caribbean curries.

ITALIAN OR CUBANELLE – a flavorful type of pepper

JALAPEÑO – This short, deep green colored chili with thick walls that is best grilled, used in salsas, pickled and added to tacos or burritos.

POBLANO - round shaped chili pepper with thin walls and has a mild heat; best roasted and stuffed. (Ancho) – dried, red ripe poblano used in salsas

PIMIENTOS – round shaped chili that is sweet or mild in taste that is best pickled.

SERRANO – slim, small in size, with medium-thick walls and a very hot flavor; used fresh while green or grilled, fried and added to salsas, tacos, guacamole and other several Mexican dishes.

SANTA FE – these medium, cone shaped peppers with thick walls have a yellow to red color; when ripe it is roasted and added to quesadillas and tacos.