For heat lovers, adding a spoonful of sambal sauce over a bowl of steaming ramen noodles provides an added pleasure to a meal. Chile peppers have become ubiquitous in our cooking, whether to add heat and or flavor. Referred to as red chile pepper, red chile, or just chili, it has been part of the diets of ancient civilizations, such as theMayans and Aztecs of Latin America, who used them as medicines and for religious ceremonies. They were taken by the Spanish and Portuguese to Asia and other parts of the world, where it has become a staple. With a high vitamin A and C content when freshly consumed, red peppers come in numerous varieties that differ in size, shape, heat, or flavor. They are added to seasonings, made into hot oils, pickled or pureed for sauces, and prepared as table condiments, such as Louisiana hot sauce, Cholula, harissa, goitchuchang, Srirachaor peri-peri sauce. Malaysian rendangs, Korean kimchis, Szechuan hot pots, Goan vindaloos and Mexican mole Negro cannot taste the same without the hot red peppers