Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home




ANAHEIM to APPLESAUCE       Anaheim Chili       Anasazi Beans       Ancho Chili       Angel Food Cake       Angelica       Angostura       Anheuser-Busch       Animal Crackers       Anise Seed, Anise       Anna Cheeka's Ozette       Annatto, Annatto Seed       Ant Trivia       Antibiotics       Antioxidant       Apees       Apicius       Appetite       Appaloosa Beans      Apple Brown Betty       Apple Cart       Apple Cider       Apple Muffin       Apple Pie      Apples       Applesauce

See also: Articles - Chili Peppers - Chiles, Some Like It Hot
Chili Pepper Trivia - Chile Quotes


Anaheim Chili

Seeds for this long red (when ripe) chili pepper were probably brought to California by Emilio Ortega from a New Mexico ranch in 1896.  Ortega opened a pepper cannery in Anaheim, California, and these California grown chili peppers were named for the city.  The Anaheim chili is actually a variety of the New Mexico chili.

Anaheim Chili (California Green Chile or Long Green Chile): One of the most commonly used varieties in the United States, especially in stuffed chiles. This chili is long, slender and lobed, green or red in color and mildly hot. They can be eaten when green or when they are their mature red color.

The Anaheim is typically about 6 inches long with a diameter of about 2 inches, and frequently have a slight twist.  They start out green (as do most all peppers), and turn red when ripe.  The ripe, red peppers have thicker flesh and are a little sweeter than the green. 

Both green and red Anaheim chilies are very mild in heat; roasting improves the flavor of both.  They are ideal for stuffing (cheese, meat mixture, etc). and are also used in soups, stews, casseroles and sauces.  They are available both fresh and canned.  When dried, they may be known as California chilies or chili pasado.


Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Also see: Food Articles  and Cooking Tips


Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Chef with red wine glass