Anaheim
Pepper

Anaheim Pepper

ANAHEIM PEPPER (Capsicum annuum)

Anaheim pepper is a mild variety of the New Mexico chili pepper. The name “Anaheim” derives from Emilio Ortega, a businessman who brought the seeds to the Anaheim, California, area in the early 1900s. He founded the company that still sells canned green chiles under his name. It is one of the most common chili peppers in the United States and it is used in many foods and recipes.

NUTRITIONAL INFORMATION

Anaheim green chili peppers are rich in vitamin C and vitamin A. Anaheim peppers are also good sources of vitamin K and vitamin B6. Anaheim chilies contain significant levels of a variety of minerals, potassium and iron. Capsaicin, the chemical compound responsible for the heat, may help speed up metabolism and reduce hunger, relieve pain, aid digestion, and even lower blood pressure.

SHORT STORY

In New Mexico, Anaheim peppers are referred as “New Mexico Chilies”, or often as the more well known “Hatch Chili Pepper“, when grown in New Mexico Hatch region.

VARIETIES

Anaheim peppers are often referred to as California peppers, New Mexico peppers, or Magdalena. When picked and dried when green, the peppers are called “seco del norte”, when picked and dried red, they are called California red or “Chili Colorado“.

FUN FACT

When you eat a pepper and get that burning sensation, your brain responds by releasing endorphins, your body’s natural way of relieving pain. At the same time, your body also releases dopamine, responsible for a sense of happiness.