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Did You Know?
New Mexico produces the most chile than any other state in the U.S..

Did You Know?
BUENO® Green Chile is picked, flame-roasted, peeled, packed and flash-frozen all within 24 hours.

Did You Know?
BUENO® Green Chile is 100% green chile, naturally fat-free, cholesterol-free, has no citric acid, no preservatives, no additives, no flavor enhancers, and no salt.Did You Know?
Bueno Foods requires its farmers to use certified chile seed to maintain integrity of the genetic strain.

Did You Know?
Bueno Foods employs a full time field inspector to monitor chile crops from planting through harvest.

Did You Know?
Bueno Foods conducts 50 to 100 quality checks per hour to ensure quality and product safety.

Did You Know?
Weight Watchers includes chile peppers in their list of "eight super foods your body will thank you for eating."

Did You Know?
Ounce for ounce, green chile has more vitamin C than citrus fruits.

Did You Know?
One teaspoon of red chile sauce may provide 100% RDA for Vitamin A.

Did You Know?
Chiles were the first plants domesticated in the New World along with corn, squash and beans.Did You Know?
Chile peppers were once used as currency.
Did You Know?
Aztec warriors drank chile-flavored hot chocolate before battle to calm their nerves.

Test Your Chile IQ: True or False

1. Chile was brought to the New World by the Spanish.
A True
B False
2. Chiles have been in existence over 10,000 years.
A False
B True
3. Chiles are categorized by horticulturists as vegetables.
A True
B False
4. The seeds are what make chile peppers hot.
A False
B True
5. Eating chile peppers burns calories.
A True
B False
6. The New Mexican green chile and New Mexican red chile are different varieties.
A True
B False
7. Chile peppers make you feel good in the same way that exercise gives you “a high.”
A True
B False
8. Chile seeds were first spread by birds.
A False
B True
9. The Incas worshipped the chile pepper, considering it to be holy.
 A False
B True
10. Chile peppers are related to black pepper.
A False
B True
 
In 1912, Wilbur L. Scoville developed the Scoville Scale to test the heat in chile peppers using alcohol, sugar water and human taste testers. In 1980, the test was refined. Today, high-pressure liquid chromatography measures capsaicin levels which are then converted to Scoville units, the industry's standard measurement.


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