Chiles have been an important part of such diverse ethnic cuisine as Mexican, Latin, Asian, Southwestern, Caribbean, Chinese, Thai, Indian, Turkish, Japanese, and African. Can you imagine a Szechwan, curry, or salsa without the zesty addition of chilies? Recently, health experts have been digging into the roots of the traditional Latin American diet, as this pattern of eating has been associated with lower rates of chronic disease and higher life expectancy. One of the primary characteristics of this diet is its emphasis on plant foods, such as chilies. The American Heart Association, the American Dietetic Association, and the American Institute for Cancer Research are pushing a diet rich in a variety of colorful plant foods.

Chiles offer their health benefits in many shapes and forms. You can call upon on fresh chilies, Chile pepper oil, canned chilies, dried chilies, Hot Chile sauces, and ground Chile seasonings to infuse your cuisine with health and flavor. Why not chop fresh chilies into your dinner salad, bean soup, macaroni and cheese, rice, barbecue, chicken salad, or artichoke dip? Stir Chile sauce into spaghetti sauce, grill marinades, tortilla soup, pasta salad, and tuna salad. Sprinkle Chile powder, paprika, or red pepper into your beef stew, goulash, taco meat, poached salmon, cornbread, or salad dressing. Conjure up a fiery pepper oil whisked with lime juice and drizzled over a Southwestern salad of chopped romaine, corn kernels, tortilla crisps, chopped tomatoes, and Monterrey Jack cheese. Roast a handful of Chile peppers, marinate them in olive oil and fresh garlic and serve them with warm tortillas as an appetizer. After all, chilies know no boundaries. So if you were looking for one more reason to toss them into your favorite recipe, look no more. Chiles add zest for life in more ways than one.