Chile peppers are the quintessential epicurian ambassadors who have been able to leave their home in the Americas and assimilate into many diverse cuisines around the globe. Wherever they grow they become a reflection of their environment. A hot pepper in Mexico became mellow in Spain, and created a whole new spice- paprika. It is difficult to imagine what Indian and Thai dishes would taste like without the flavorful heat they bring to the table.

Chile Poblano is a type of Mexican pepper that is similar to a bell pepper in size and shape, although it is a bit more tapered at the end. They are a deep dark green color. In terms of heat, poblanos are medium spicy, and worth trying if you are a spicy food novice. They are the traditional pepper stuffed with cheese to make chiles rellenos, and are absolutely irreplaceable in the national dish Chiles en Nogada. This colorful plate is comprised of a cooked poblano pepper that is stuffed with a spiced meat mixture, covered in a walnut- based sauce, and garnished with pomegranate seeds. It is the national dish of Mexico because its colors represent the flag, showing how important the poblano is in Mexican culinary pride.

Dried Poblanos are Chile Anchos, and take on a beautiful deep purplish hue. Their flavor is smoky and profound, and slightly spicy, perfect for chile novices.

They can be found in many supermarket chains and organic food stores, as well as Latin American markets.