Mexico is the center of origin, domestication and diversification of the Capsicum annuum
chile variety; these plants are woody-stalked and shrub-like. Their flowers are usually white, sometimes greenish. Fruits vary in size, color and flavor, depending on soil type, climate, etc.
chile is a member of this species and is one of several varieties of mirasol chile
chile features various sized, colored and flavored fruits. Fresh, colors range from bright red to crimson; dried, the mirasol
receives different names: chile cascabel, guajillo
, and costeño Catarino
, among others.
some parts of Mexico it is called chile bola, bolita
when fresh; it is green when unripe and bright red when ripe; measures no greater than an inch; and its form is cherry-like (i.e., nearly spherical).
chile (also called trompito
) is the name assigned to the dry fruit, whose color is reddish brown, and features a subtly spicy flavor; this characteristic flavor emerges after drying, related to the number of seeds the fruit contains in proportion to the pepper’s size and shape. When shaken, cascabel
chiles rattle like their namesake cascabeles
—i.e., sleigh bells.
or catarina chiles
(fresh or dried) have similar characteristics to cascabel
chiles, belong to the same species and are related to mirasol
chiles. When fresh, they have the same color and size; but differ in shape, since a catarino
chile is oval ending in a spike. They also rattle when dried.
are sepia-red when dry and somewhat spicier than a cascabel chile
are produced in the North and Central Highlands regions (Zacatecas and Aguascalientes).
use these chiles to make sauces with tomatillo or tomato. When they form part of sauces for stews, they are most often combined with other chiles like ancho