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Chili peppers originated in the Americas and were brought to Asia by Portuguese navigators during the 16th century. In Vietnam numerous varieties are available: thin and pointed, chili peppers vary from one-half to three inches long and range from very hot to less spicy. Most varieties are available year-round from the highlands in Dalat.
Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In general chili peppers are a good source of most B vitamins, and vitamin B6 in particular. They are also very high in potassium, magnesium, and iron.
