The latest American icon just might be the chile pepper. Bright red and often red hot, the chile pepper has found its way onto T-shirts, into Christmas decorations and even on web sites, of which at least a few are devoted entirely to the growing and using of chile peppers.
Some specialty stores sell only chile products.
Both red and green chiles are an excellent source of vitamins A and C, along with potassium and calcium. Capsaicin level varies with chile variety and is genetically determined, but also is influenced by air temperature and by cultural conditions such as the amount of fertilizer and water provided to plants. Seeds inside the chile are not hot - until pustules of capsaicin burst onto the seeds. When you choose which chile variety to grow, pick with pungency in mind. Harden off plants over a week's time and transplant to well-prepared garden soil about May 30, or when night temperatures consistently remain above 50 degrees.