Dried chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavour seeps out and flavours the food. A variety of ground chiles are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes. Though we don’t eat chili peppers in large quantities, the amount of vitamin C is still significant. Red chiles are full of beta-carotene. The nutritional aspect of hot peppers most interesting to researchers today, however, is capsaicin, the compound that gives chiles their “burn.” Capsaicin seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the “high” that some people experience when eating fiery chile-spiked foods is a perfectly safe one.