Naw, I'm sure they were men. They just didn't understand the true wonders of Green chile. Convert now and save your life from the doom of red chile!
I think you and DB may be confusing the dish 'chile', which we don't eat in my family (probably just not the right culture for it) with its main ingredient 'chilli', a genetically modified form of the fruit of Capsicum annuum
, which we do.
I had green chilli on a pizza today. It's a funny thing that we use green chillies only for slicing fresh, cooking or pickling, and red chillies (which are the same species) mainly for powder.
Now here's where we get technical. Red chillies actually contain more capsaicin than green ones. Green chillies contain 30 to 600 ppm of capsaicin, while red chillies contain 600 to 13 000 ppm.
Chillies and capsicums are not peppers. Capsicum
is part of the family Solanaceae, while pepper (Piper nigrens
) is of a different family, Piperaceae.
Source http://www.hort.purdue.edu/newcrop/med- ... EPPER.html