Fresh chilies

Fresh chilies are spicy fruits from various species of the Capsicum genus, widely used in Latin American cuisine and other parts of the world to add flavor, aroma, and a characteristic spicy touch to dishes. Their origin dates back to the Americas, making them one of the oldest and most essential crops in pre-Hispanic gastronomy, especially in Mexico, where they are estimated to have been cultivated for thousands of years.

There are multiple varieties of fresh chilies, which vary in size, color, and level of spiciness, from mild and sweet to extremely hot. In addition to their intense flavor, fresh chilies contain vitamin C, antioxidants, and compounds such as capsaicin, responsible for the spicy sensation and which has been associated with anti-inflammatory properties and metabolism stimulation.

In different Hispanic American countries, fresh chilies go by various names, among the most common are: fresh ají, morrón (for sweet varieties), pimiento, guindilla, and simply chile. These ingredients are fundamental in sauces, stews, stuffings, and marinades, enriching regional cuisine with their unique flavors.