National Chopsticks Day was February 6th, and we headed out for a sushi dinner.

But as we removed the chopsticks from their paper wrapper, we paused to wonder how many pairs of chopsticks are thrown out every day, after just one meal, and how many trees are felled in their production.

So we looked it up.

 
Some companies are trying to repurpose the chopsticks headed for landfill.

Notes a Canadian company: “In Vancouver alone, we’re throwing out 100,000 chopsticks a day….They’re traveling 6,000 or 7,000 miles from where they’re manufactured in Asia to end up on our lunch table for 30 minutes” [source].

Another company is California-based Renew By Trinity International Industries, whose handsome wares are in the photos at right.

Let’s take a look at these formerly single-uses chopsticks that have been upcycled into permanent items for the home.

> The history of chopsticks.

> The difference between recycling and upcycling, below.

> Chopstick issues beyond landfill, below.

> An easy way you can be part of the solution, below.
 
 
TURNING USED CHOPSTICKS INTO SOMETHING BEAUTIFUL…AND PERMANENT!

Trinity International Industries is a planet-first company with a mission to cut back on landfill and turn chopsticks, in particular, into something useful and beautiful.

Renew By Trinity is a brand committed to upcycling mountains of discarded materials otherwise headed to landfills.

Committed to production upcycling (the difference between upcycling and recycling is below), Renew transforms single-use chopsticks into artisan-crafted, handsome wood products for home and for gifting:

 
These American-made products, created from reclaimed materials, are “good as new…but so much better.”
 
 
GET SOME FOR YOURSELF & FOR SUSTAINABLE GIFTS

> Head to RenewByTrinity.com to see all the wares.

> April is Earth Month and April 22nd is Earth Day.
 
 
THE DIFFERENCE BETWEEN RECYCLING & UPCYCLING

Upcycling and recycling both reduce landfill, energy usage, air pollution, water waste, and CO2 greenhouse gas emissions.
 
The main difference between recycling and upcycling is how the materials are processed and reused.

 
Recycling:

 
Upcycling

 
 
THE ENVIRONMENTAL IMPACT OF DISPOSABLE CHOPSTICKS

While bamboo is sometimes used, many chopsticks are made from birch, spruce, or other hardwoods that take decades to mature.

 
 
Issues Beyond Landfill

While wooden chopsticks are technically biodegradable, the chemical treatments used in their manufacture can slow decomposition and leach into soil.

Plus, an estimated 20-25 million trees are cut down annually—aspen, bamboo, and birch—to produce roughly 80-100 billion pairs of disposable chopsticks that end up in landfills.

 
 
The Perils Of Deforestation

Whether the trees are in China or elsewhere, every lost tree on the planet means one less tree to absorb carbon dioxide from the air through photosynthesis. Trees help slow the CO2 buildup in the atmosphere that has been rapidly warming our planet.

That’s just the beginning of what trees do to protect the health of the planet and the people who live on it. The total environmental impact of disposable wooden chopsticks—and every tree they consume—is significant.

> Here’s more about it.
 
 
YOU CAN BE PART OF THE SOLUTION

[1] Globally, 1.5 million disposable chopsticks are discarded each week -+(photo © LSGIHFD | Amazon).

[2] Renew by Trinity recycles chopsticks into home wares like this small Gather Graze serving board…(photos #2, #3, #4, #5, #6, #7, #8 © Trinity).

[3] …and its larger sibling.

[4] There’s a charming breakfast tray.

[5] We love the coasters. We have one at our desk and one on our night table, to remind us constantly of the need for more sustainability.

[6] A side table made from chopsticks.

[7] A coffee table made from chopsticks.

[8] How it all comes together.

[9] What you can do: Get yourself an easy-to-tote pair of reusable chopsticks. There are hundreds of designs on Amazon alone. These are just $9.99 from Youda on Amazon. See more below.

This version looks similar to the ones the restaurant supplies, so you won’t stand out.

And if style is your thing, you can find reusable chopsticks with carrying cases in many colors and designs.

A potential bonus of using chopsticks that stand out is that other diners may ask you about them. It’s an easy opportunity to potentially save even more chopsticks from the landfill.

REUSABLE CHOPSTICKS IN A CARRYING CASE

[10] Reusable bamboo chopsticks and case are just $7.50 on Amazon (photo © JapanBargain 2214). You can also get sets with cloth drawstring pouches.

[11] One of many examples of colorful chopsticks that make a statement. These titanium chopsticks are a bit more expensive, at $16.99, but there are many options under $10 (photo © Finess City | Amazon).

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February 17th happens to be National Cabbage Day, and this week it also falls on Meatless Monday. And it’s cold out. So it couldn’t be a better day to make this Sweet & Sour Cabbage Soup, a hearty bowlful of cold-weather comfort that’s also:

 
The homemade croutons are an extra treat. Many thanks to Nava Atlas of The Vegan Atlas for the recipe.

A cozy meal for a winter day, it’s a generous soup pot full of inexpensive ingredients — onions, garlic, potato, carrots, and of course, cabbage, in a paprika-spiced broth.

Below:

> Sweet and sour cabbage soup recipe.

> The history of cabbage soup.

> The year’s 9 cabbage-related food holidays.

Elsewhere on The Nibble:

> The history of cabbage and yummy cabbage recipes.

> A photo glossary of antioxidant terms.
 
 
RECIPE: VEGAN SWEET & SOUR SOUP

Nava says, “Don’t be intimidated by the length of the ingredient list. Everything just gets tossed into the pot at a leisurely pace.”

She adds, “The recommended lemon/sugar balance in the recipe yields a subtle sweet/sour flavor, so feel free to add more to please your palate.”

You can substitute sucralose or agave for the sugar.

While this recipe was made with green cabbage (the most common), for extra nutrition you can make this soup with red cabbage. See the nutrition details in the footnote†.

 
Prep time and cook time are each 20 minutes.

Ingredients For The Croutons

 
Ingredients For The Soup

 
Preparation

1. MAKE the croutons. Preheat the oven to 350°F. Spread the bread cubes in a single layer on a baking sheet brush lightly with olive oil. Use a spatula to ensure even browning and crisping by gently stirring them every few minutes.

Bake until golden and crisp, about 12 to 15 minutes. Remove from the oven and set aside.

2. HEAT the oil in a large soup pot. Add the onions and garlic and sauté over medium heat until golden, about 8 minutes.

3. ADD the water, carrots, potatoes, cabbage, bell pepper, tomatoes, wine, paprika, and cumin. Bring to a slow boil, then lower the heat. Cover and simmer gently for 30 minutes, or until the vegetables are tender.

4. STIR in the lemon juice and sugar, as well as the optional balsamic vinegar. Add more lemon juice and/or sugar until you get the sweet/sour balance that pleases your palate. Season with salt and pepper. If you’d like a spicier soup, add the cayenne or red pepper flakes to taste.

5. SIMMER over low heat for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or two to develop flavor. If the soup is too crowded, add a bit more water, adjust the seasonings and sweet-sour balance, then heat through before serving.

6. TO SERVE you have two options with the croutons. Either way, sprinkle with snipped dill.

 
 
THE HISTORY OF CABBAGE SOUP

Cabbage (Brassica oleracea) is believed to have originated along the European coastal areas of the Mediterranean Sea. The wild ancestors of cabbage, known as wild mustard (Brassica oleracea var. oleracea), grew in these regions and were first domesticated by ancient civilizations, including the Greeks and Romans.

Easy to grow even in cold climates, easy to store, simple to make, nourishing, and affordable, cabbage dishes that has been a staple in various cuisines.

The health and nutrition angle was underscored in the 1980s as scientific research on oxidative stress and free radicals expanded, and antioxidant-rich foods began to gain traction.

> Check out this list of antioxidant foods.

Cabbage goes one step further. As a member of the Brassica or Cruciferous family*, “the world’s healthiest vegetables,”
The Romans were known for their love of cabbage and often used it in soups and stews, believing in its medicinal properties.

During the Middle Ages, as cultivation expanded northward, cabbage soup became a common dish among European peasants. Soups and stews were an essential part of medieval diets, cooked over an open fire with whatever vegetables, grains, or meats were available.

Cabbage soup became a signature dish in Eastern European cuisine, in countries like Hungary, Poland, Ukraine, and Russia.

Also in the Middle Ages, European cabbage was introduced to Asia, where it became a key ingredient in Chinese, Japanese, and Korean cuisines.

Earlier, napa cabbage had been developed in China during the Tang Dynasty (7th–10th centuries C.E.). It’s believed to be a hybrid of bok choy and a turnip-like Brassica.

European immigrants brought cabbage to the Americas in the 16th and 17th centuries. It became a common crop in colonial America, widely grown for its hardiness and nutritional value.

Cabbage remains a great winter vegetable. Cooler temperatures enhance their sweetness.
 
 
A YEAR OF CABBAGE & RELATED HOLIDAYS

[1] Sweet and sour cabbage soup (photos #1 and #2 © Hannah Kaminsky | Bittersweet Blog).

[2] Close up.

[3] Fresh dill adds wonderful flavor and aroma to any type of cabbage soup (photo © Paper Chef).

[4] A head of green cabbage, still on its stalk (photo © Freestocks | Pexels).

[5] Red cabbage, also called purple cabbage, has the most antioxidants (photo © The Nibble | Canva).

[6] Savoy cabbage has crinkly leaves and a milder taste (photo © Monika Grabowska | Unsplash).

[7] Napa cabbage, also called Chinese cabbage (photo via Itsys Spark).

*The Cruciferous group, also called the Brassicas, includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish, kale, kohlrabi, mizuna, radish, rapini (broccoli rabe), rutabaga, tatsoi, turnip and wasabi. For an understanding of their classification in botany, head here.
 
†Nutritional Differences by Type Of Cabbage:

Green Cabbage (Brassica oleracea, photo #4) has the mildest flavor and a firm texture. It’s high in Vitamin K (important for blood clotting and bone health), rich in Vitamin C (boosts immunity and skin health), a good source of fiber (aids digestion), contains sulfur compounds (supports liver detoxification).

Red (Purple) Cabbage (Brassica oleracea, photo #5) has a slightly tougher texture and peppery flavor. It’s the highest in antioxidants (rich in anthocyanins—which give it the purple color—and help fight inflammation, plus the polyphenols (the group in which anthocyanins belong0 are linked to heart and brain health), and has about 30% more Vitamin C than green cabbage.

Savoy Cabbage (Brassica oleracea var. capitata, photo #6) is milder and more tender than green cabbage. It’s lower in fiber than green cabbage, which makes it easier to digest, but on the other hand, provides less fiber. It has more more folate, which is important for DNA synthesis and pregnancy health; and it contains carotenoids for eye health. Its crinkly leaves make it the most beautiful of the cabbages.

Napa Cabbage (Chinese Cabbage) (Brassica rapa subsp. pekinensis, photo #7), another pretty cabbage, has a soft, mildly sweet taste and delicate texture. It’s lower in calories but high in water content for hydration. It’s rich in folate and Vitamin A, which supports skin and eye health. It contains glucosinolates, compounds linked to cancer prevention.

Since cabbage is high in water (about 90%) and fiber, it is very filling while being low in calories. The different species range from 25 to 30 calories per 100 grams (3.5 oz) of raw cabbage.

‡It’s easy to make seasoned croutons. You can season them with salt, added to the olive oil or melted butter, but also make:

Spiced croutons: Add chili pepper flakes or cayenne to the oil. In other recipes, different spices may pair well, e.g. cumin, curry, garlic, oregano, even sweet spices like allspice, cinnamon, cloves, or nutmeg.

Herbed croutons: Add any dried herbs you like—basil, dill, parsley, rosemary, or thyme, e.g. If you prefer fresh herbs, chop them finely and toss the bread cubes in them after they’re finished baking.
 
 

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[1] A Margarita sundae for National Margarita Day, made in the classic Margarita cocktail glass. The sundae combines the flavors of the cocktail into a dessert (photos #1, #2, and #3 © The Nibble).

[2] The flavors of a classic Margarita are tequila*, orange liqueur, and lime juice (photo © The Nibble).

[3] You can even add a salt or sugar rim. Also see photo #7.

[4] You don’t need an ice cream machine to make lime sorbet. Here’s the easy recipe (photo © Dusan Zidar | Bigstock Photo).

[5] Orange is one of the defining flavors of a Margarita, along with lime, tequila, and optionally, salt.

[6] How about a layer of lemon pound cake underneath the Margarita sundae (photo © Pâtisserie Vanessa | NYC)?

[7] Cocktail rimming sugar comes in many colors in many colors on Amazon (photo © Bakell).

Valentine’s Day has come and gone, as have all the chocolates. The roses have wilted. What’s there to look forward to? Why, National Margarita Day, February 22nd.

If you’re not a fan of the drink, or have carried Dry January over a month, there are mocktails, of course.

Or perhaps you’d rather have a Margarita sundae?

We put together a recipe with Margarita flavors that can be made with a bit of alcohol or without (photo #1).

If you have Margarita glasses, so much the better; but you can use any goblet or dessert dish.

> The history of the Margarita.

> The history of the sundae.
 
 
RECIPE #1: MARGARITA SUNDAE

We searched and searched for lime sorbet to represent the lime flavor in a Margarita. It doesn’t appear to exist anywhere near us or even online. So we made this easy recipe from Ice Cream From Scratch. You don’t need an ice cream machine; you can use a loaf pan and scrape it like granita.

Another option is orange sorbet—almost as difficult to find, unless you can luck into Ciao Bella’s blood orange sorbet, a favorite of ours on any occasion (photo #5).

We also added a scoop of lemon sorbet for a counterpoint, and vanilla ice cream for a “Creamsicle” effect.
 
Ingredients

 
Sauce Variations

We chose raspberry purée, which is delicious with orange liqueur. Other options we considered:

 
Preparation

1. MAKE the raspberry puree. Process to your desired consistency, then add orange liqueur to taste. Set aside until ready to serve.

2. PREPARE the salt or sugar rim on the glass or dish. Dip the glasses 1/4″ into a dish of water, and then twist it on a plate of salt.

3. ADD the scoops of sorbet and ice cream. Drizzle with the raspberry purée. Sprinkle with lime zest.

4. GARNISH with mini meringues, meringue crumbles or glazed nuts.
 
Variations With Cake

You can easily build the sundae on top of a slice of loaf cake. We purchased a lemon pound cake from a fine local patisserie, and loved the “build.”

A traditional Mexican cake similar to a pound cake is panqué, a dense, buttery loaf cake often flavored with vanilla or citrus zest

Another option is pan de elote, a rich, moist and slightly sweet cornbread-like cake made with fresh corn, eggs, and condensed milk.
 
 
RECIPE #2: TEQUILA-LIME FOAM

Foam adds a light, airy, and flavorful touch to the sundae. You’ll need a whipping siphon or a hand mixer.

It is delicious with any fruit sorbet—lemon, mango, orange, passion fruit, or raspberry sorbet, e.g. And also on coconut, dulce de leche, or vanilla ice cream.

Ingredients

 
Preparation

1. TOAST the nuts. Heat a dry pan over medium heat and toast the pecans for 2–3 minutes until fragrant. Remove from the pan and set aside.

2. MAKE the tequila glaze. In the same pan, melt the butter over medium-low heat. Add brown sugar, tequila, cinnamon, cayenne, and salt. Stir continuously until the sugar dissolves and the mixture starts bubbling (about 1–2 minutes).

3. RETURN the nuts to the pan and toss them in the glaze. Stir frequently for 3–4 minutes until the liquid thickens and coats the pecans evenly.

4. REMOVE from the heat and stir in the vanilla extract. Spread the nuts on parchment paper in a single layer to cool. Once hardened, break them apart into the size you prefer.

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[1] The clementine, which happens to be one of the two parents of the orange (photo © Fruits From Chile | Facebook).

[2] Parent #2: the pomelo (photos #2, #3, and #5 © Good Eggs).

[3] The hybrid: the orange (here, a cara cara orange, which is a natural mutation of the navel orange that gave it rosy flesh).

[4] Kishu, the sweetest, most petite of the mandarins (photo © Melissa’s Produce).

[5] The navel orange, which got its name from appearing to have a belly button.

February 15th is National Clementine Day, celebrating one the most popular varieties of mandarin. “Mandarin orange” is a misnomer. While they are in the same genus (Citrus) they are two different species:

 
Thus, there are mandarins and there are oranges, but there are no mandarin oranges.

In fact, the mandarin (photo #1) is actually one of the two parents of the orange (photo #3). The orange is a hybrid of the mandarin and the pomelo** (Citrus maxima, photo #2).

Other familiar mandarins include tangelos, tangerines, tangors, and satsumas.

Mandarins are smaller, easier to peel, and generally sweeter, while pomelos are large and acidic, like grapefruit***.

We hope the kishu (photo #4), a very small, ultra-sweet, seedless mandarin from Japan, will become more common in the U.S. They are now grown in small amounts in California. They have a short growing season, December to February.

You can still get some for this season.

Melissa’s Produce, our go-to-for specialty produce is sold out of them for the season, but Frog Hollow Farm still has some to send.

> Check out the differences between mandarins and oranges.

> The history of oranges.

> All 80+ fruit holidays are listed below.

> The history of mandarins is also below.
 
 
THE CLASSIFICATION OF FRUITS VS. VEGETABLES

In the list of fruit holidays below, you’ll notice some fruits that you think of as vegetables—eggplants and squash, for example.

That’s because of botanical classification, the scientific system of categorizing and naming plants based on their shared characteristics and evolutionary relationships.

You probably studied it in high school biology*.

Briefly, the botanical difference between fruits and vegetables:

 
A simple way to think about it is: If there are seeds inside the item of produce you buy, it’s a fruit, no matter what it tastes like.

We want to take a minute to explain the classification system.

> If you don’t want to review it, just skip to the next section.
 
 
Why Does The Nibble Care About Classification?

We like to know about food, down to the tiniest details. We love learning little thing like: Apples, berries, pears, nuts, and stone fruits are members of the rose family, along with numerous non-edible plants and flowers.

We like to understand things, such as: There is absolutely no relationship between black pepper and chile peppers, even though they are both hot and spicy. (That heat is why Columbus named chiles “peppers,” misguiding humankind from that point on.)

When we wondered why Brussels sprouts often have a tinge of mustard flavor, we learned that they are both members of the Brassicaceae family, also called Brassicas, the cruciferous family, and the mustard family.

Mustard greens gave the family its casual name. Check out all of the familiar vegetable members in the footnote‡. (Brassicas the vegetables that are the most high in antioxidants).
 
 
This Classification Is The Same For Plants, Animals & All Other Living Things

The main ranks of classification (with examples for the orange):

 
Each species can have numerous susbspecies. Familiar subspecies include:

Native to Southeast Asia, mandarins are believed to have originated in Southern China, India, and Vietnam. They were likely cultivated as early as the 10th century B.C.E., though some evidence suggests they might have been domesticated even earlier in China.

Little information is available about mandarins in Chinese literature, but as far back as 1178 C.E., Chinese author Han Yen-chih described 27 different varieties of mandarins (source: Etienne Rabe, Vice President Agronomy, Wonderful Citrus).

Highly valued for their sweet flavor and aromatics, the fruit was considered a symbol of good luck and prosperity in Chinese culture.

The name “mandarin” was bestowed by European traders, after the Mandarins who were high-ranking government officials in China during the imperial era. The fruit was exotic, prized, and respected, like the Mandarin officials themselves.

Its name in Mandarin Chinese is chéngzi.

The name “mandarin” for the fruit didn’t appear in the West until the 16th century. It had begun to spread beyond China long before then.

 
 
THE YEAR’S 80+ FRUIT HOLIDAYS

Note that this list features holidays that focus on the fruit itself, but not recipes made with the fruit. Thus, it shows “Apple Day,” but not “Apple Pie Day.”

An exception is when the fruit is easily transformed into a related product (e.g., apple juice), or when it honors the plant that bears the fruit (e.g., apple tree).

 
 
________________
 
*The Six Kingdoms System consists of Animalia (animals), Plantae (plants), Fungi (mushrooms, molds, yeasts), Protista (single-celled eukaryotes like amoebas and algae), Bacteria (true bacteria), and Archaea (ancient bacteria-like organisms).

Minerals are not part of modern biological classification because they are non-living substances.

When we went to high school, we were taught three kingdoms—Plant, Animal, and Mineral. In 1990, based on advancements in molecular biology and phylogenetics, the six-kingdom system was established, building on earlier classification systems. See them in the footnote*.

The first classification system, dividing all living things into Animal and Plant, was established by Carl Linnaeus in 1735. It is continuously refined with advances in plant genetics and phylogenetics.

**The orange, a hybrid, gets its sweetness from its mandarin parent; from their pomelo parent, it gets its larger size—although oranges are not as large as pomelos, which are larger than grapefruits.

***The grapefruit itself (Citrus × paradisi) is a hybrid, between a pomelo and an orange. The pomelo (Citrus maxima, photo #2) is not a hybrid but a species in its own right. The pomelo is considered the largest of the citrus fruits. It is native to Southeast Asia and the Pacific Islands.

†Savior of the Apple Feast Day is one of the three holidays in Russian Orthodox Christianity when food is consecrated in the church and then consumed by the faithful (the others are the Honey Feast of the Savior on August 14th and the Nut Feast of the Savior on August 29th).

The holiday is of pre-Christian origin and is associated with the collection of ripe fruit, especially apples. Usually, on this day, people eat apples, apple pies, or other dishes with apples, even if they are not Russian Orthodox.

‡The Cruciferous vegetables, in alphabetical order: arugula (Eruca vesicaria), broccoli (Brassica oleracea var. italica) Brussels sprouts (Brassica oleracea var. gemmifera), cabbage (Brassica oleracea), cauliflower (Brassica oleracea var. botrytis), collard greens (Brassica oleracea var. viridis), horseradish (Armoracia rusticana) kale (Brassica oleracea var. acephala), mustard greens (Brassica juncea), radishes (Raphanus sativus), rutabagas (Brassica napus), turnips (Brassica rapa), and wasabi (Wasabia japonica—in the Brassicaceae family but in the genus Wasabia instead of Brassica).
 
 

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Even if you’re not a big fan of hot chile peppers, these caramels from M. Cacao are hot stuff.

Chef Delphin Gomes: Michael collaborates with Chef Delphin Gomes, a French pastry master, and Michael Nichols, the company founder, to develop chocolate creations that never fail to dazzle.

For this box of spicy caramel enrobed in the finest chocolate, the chocolatiers took their chocolate covered caramels and added just enough pulverized chile pepper to provide great chile flavor without burning the tongue numb.

They are still hot, we hasten to add, but chile connoisseurs can actually taste the different fruit flavors* of each type of chile.

Plus, you can customize your box of caramels to the particular level of heat you want, whether all mild, medium, or hot, or a combination.

We’ll get to them in a moment, but first:

> The history of chiles.

> The different types of chiles: a photo glossary.

> The Scoville scale that establishes heat level—SHU, for Scoville Heat Units.

> Below: Chile vs. chili vs. chilli and chiles vs. peppers, and why The Nibble uses “chiles” instead of “peppers.”

> Below: The difference between fruits and vegetables.
 
 
CARAMEL + CHILE ENROBED IN CHOCOLATE:

TAKE YOUR PICK

Before we describe each of the chiles to you, we don’t want to bury the shopping information.

There are eight different types of chile caramels, and M. Cacao offers their caramels 8-piece and 16-piece boxes.

You can choose a mixed box of everything, a box of the lower-heat chiles only, or a box of the high-heat chiles only.

And if it all becomes too much for you, try a scoop of ice cream. The dairy is a great help in neutralizing the capsaicinoids, the chemical compounds that give chile peppers their spicy flavor and burn.

> Get your chile caramels from M. Cacao here and prepare to sizzle.
 
 
INTRODUCING THE 8 CARAMEL CHILES

Note that the heat level of chiles varies depending on subspecies, terroir, and growing conditions.
 
1. Green Hatch Chile

Mild Hatch chiles measure from 1,000–2,500 SHU, similar to Anaheim chiles. They deliver an earthy, smoky, rich flavor to the caramel (photo #3).
 
2. Red Hatch Chile

Red Hatch chiles are the ripened version of the green chiles, with similar heat. In addition to the earthy and smoky flavors, ripeness adds a buttery quality (photo #4).
 
3. Serrano Tampiqueño Chile

Serrano Tampiqueño chiles, a variety of serrano, has medium-high heat—typically between 10,000 and 23,000 SHU. They are hotter than jalapeños but milder than Thai chiles or habaneros (photo #5).

Known for their bright, fresh flavor, they have a delayed-fuse heat, allowing their flavor notes to unfold first.
 
4. Scotch Bonnet Chile

Scotch Bonnet chiles typically range between 100,000 and 350,000 SHUs. This places them in the same heat range as habaneros, but with a slightly sweeter and fruitier flavor (photo #6).

Its complex profile including flavors of tomato and apple are appreciated by chile lovers.
 
5. Habanero Chile

The bright fruity, citrus notes that are beloved in habaneros bite back with ripping heat.

Habanero chiles typically range between 100,000 and 350,000 SHU (photo #7).
 
6. Ghost Chile

Previously ranked as the the world’s hottest† chile pepper, these caramels are prepared in such a way that you’ll enjoy the smoky, deeply peppery notes of the chile before the slow burning heat rises up to haunt you (photo #8).
 
7. Scorpion Chile

Scorpion chiles are aggressively hot, with a long-lasting, lingering heat signature. The flavors you’ll experience before the heat gets you are citrusy, sweet, and even floral (photo #9).
 
8. Carolina Reaper Chile

Another opportunity for “death by chocolate,” the Carolina Reaper chile caramel is a delicious way to tempt fate. Even if you like it hot, start with a small nibble from one corner (photo #10).
 
 
WHY CHILES ARE CALLED PEPPERS

The first chiles were brought to Spain in 1493 by Diego Álvarez Chanca, a physician on Columbus’ second voyage to the West Indies. He first wrote about their medicinal effects in 1494.

From Europe, chiles spread rapidly to India, China, and Japan. In Europe, they first were grown in the monastery gardens of Spain and Portugal as botanical curiosities.

The monks experimented with their culinary potential and discovered that their pungency offered an inexpensive substitute for black peppercorns, which were so costly in Europe that they were used as legal currency in some countries.

“Chile pepper” is a misnomer, and the term “pepper” is not used in Latin America where chiles originated.

The etymology:

 
How did we get from “chile” to “pepper?”

The first European to come across hot chiles was Christopher Columbus, when he landed in the Caribbean. He called them “pimientos” (the Spanish word for black pepper) because of their fiery similarity to black peppercorns with which he was familiar.

He brought the “peppers” back to Europe and chiles have been mis-named peppers ever since. But the two aren’t related at the order and family levels of botanical classification.

THE NIBBLE uses the authentic word, “chile,” and for elucidation for everyone who grew up with “pepper,” we often use “chile pepper.” But beyond peppercorns, never use “pepper,” except in the case of bell peppers, which have no heat.

Why not call bells pepper, too? Because most peopled don’t realize that bell peppers, a mild vegetable, are related to hot chiles.
 
 
THE DIFFERENCES BETWEEN CHILES & PEPPER

Chiles

 
 
Black Pepper

 
To clear up another item of confusion, there is:
 
 
Szechuan (Sichuan) Pepper

Szechuan (Sichuan) pepper is neither pepper nor chile (photo #12). It comes from the dried husks of berries from trees in the Zanthoxylum genus of deciduous and evergreen trees, and belongs specifically to the citrus family of trees.

 
________________
 
*The difference between fruits and vegetables: In botanical terms, a fruit is the part of a plant that develops from a flower and contains seeds. Chiles grow from the flower of the plant and contain seeds, making them a fruit by definition. Among the various categories of fruits, chiles are classified as a berry because they have fleshy pulp and seeds enclosed in a single ovary.

[1] Colorful caramels, packed with heat, each hot chile with its own logo. This box contains all 8 flavors (all photos © M. Cacao ).

[2] This box contains only the hot flavors. You can choose a milder box or a hot box instead of the mixed box.

[3] Green Hatch chile caramel. Each chile caramel variety has its own special design.

[4] Red Hatch chile caramel.

[5] Serrano chile caramel.

[6] Scotch bonnet chile caramel.

[7] Habanero chile caramel.

[8] Scorpion chile caramel.

[9] Ghost chile caramel.

[10] Carolina reaper chile caramel.

[10] Want even more heat? Check out these chocolate-covered whole chiles! They’re not caramels—just pure chiles.

[11] Black, white, and green peppercorns are the members of Piper nigrum. Green peppercorns are not yet ripe, and white peppercorns are white with the black husks—which contain most of the capsaicin—removed (photo © iStock Photo).

[12] Szechuan (Sichuan) pepper: not peppercorns but the bud of a tree in the citrus family (photo © The Spice House).

Other botanical fruits used as vegetables include tomatoes, peppers, zucchini, and cucumbers [source: Chat GPT 2025-02-04].
 
†Heat levels have gotten so much attention from chile lovers that breeders are constantly coming up with new, hotter varieties.
 

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