Eggplants - Solanum Malongena

Eggplants are low in calories and are an excellent source of dietary fiber. They are also a very good source of potassium and vitamins B1 and B6. Eggplants are also a good source of folic acid, magnesium, coper, manganese, and niacin. Eggplant skins contain an anthocyanin flavonoid called nasunin. It's A potent antioxidant and free-radical scavenger. Studies have shown that nasunin protects cell membranes from damage. Nasunin also helps to move excess iron out of the body. Eggplants may also help to lower cholesterol levels. All fruits and vegetables offer outstanding health benefits. Nutritional research shows that each one contains its own set of vitamins, minerals, antioxidants, and other important nutrients. To get the maximum health benefits, experts recommend eating a variety of fruits and vegetables along with other natural foods.

http://www.everynutrient.com/healthbenefitsofeggplants.html

Capsicum - Chilies

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC and perhaps earlier. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were already well domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas.
Chili peppers are thought to have been domesticated at least five times by prehistoric peoples in different parts of South and North America, from Peru in the south to Mexico in the north and parts of Colorado and New Mexico (Ancient Pueblo Peoples).
In the publication Svensk Botanisk Tidskrift (1995), Professor Hakon Hjelmqvist published an article on pre-Columbian chili peppers in Europe. In an archaeological dig in the block of St. Botulf in Lund, archaeologists claimed to have found a Capsicum frutescens in a layer dating to the 13th century. Hjelmqvist also claims that Capsicum was described by the Greek Therophrasteus (370-286 BC). He also mentions other antique sources. The Roman poet Martialis (around the 1st century) described "Pipervee crudum" (raw pepper) to be long and containing seeds. The description of the plants does not fit pepper (Piper nigrum), which does not grow well in European climates.

Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because of their similarity in taste (though not in appearance) with the Old World peppers of the Piper genus. Columbus was keen to propose that he had in fact opened a new direct nautical route to Asia, contrary to reality and the expert consensus of the time, and it has been speculated that he was therefore inclined to denote these new substances as "pepper" in order to associate them with the known Asian spice.
Chilis were cultivated around the globe after Columbus' time. Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494.
From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan with the aid of European sailors. The new spice was quickly incorporated into the local cuisines.
An alternate sequence for chili peppers' spread has the Portuguese picking up the pepper from Spain, and thence to India, as described by Lizzie Collingham in her book Curry. The evidence provided is that the chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g. Vindaloo, an Indian interpretation of a Portuguese dish). Collingham also describes the journey of chili peppers from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
The Black Habanero or as it is sometimes known, the Chocolate Habanero or Habanero Negra, is thought to be the closest to the original peppers that grew in the South American coastal plains. It is known to gourmets but rarely available, due to its long maturity and general rarity. Seeds are more readily available today but care is needed when purchasing as many sub species are sold under the same name.

http://en.wikipedia.org/wiki/Chili_peppers

Capsicum - Chilies

Chilies vary in color, shape, size and degree of heat. The substance found in chilie peppers that causes mouths to burn and eyes to water is capsaicin. Look for skins that are tight and glossy. Pick chilies that are firm and free of blemishes or soft spots. Wear rubber gloves or cover your hands with a plastic bag. Wash your hands thoroughly after handling chilies, and be careful not to rub your eyes or touch your face until you have. Store the chilies in the refrigerator in a paper bag for up to two weeks. Remove all the seeds and veins to reduce the chilie's heat.

http://whatscookingamerica.net/Glossary/C.htm

Capsicum - Chilies

The fruit is eaten raw or cooked for its fiery hot flavour which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. The white pith, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.
Chili is often sold worldwide as a spice in dried and powdered form. In the United States, it is often made from the Mexican chile ancho variety, but with small amounts of cayenne added for heat. In the Southwest United States, dried ground chili peppers, cumin, garlic and oregano is often known as chili powder. Chipotles are dry, smoked red (ripe) jalapeños.
Chili peppers are also often used around the world to make a wide variety of sauces, known as hot sauce, chili sauce, or pepper sauce. There are countless recipes.
Indian cooking has multiple uses for chilis, from snacks like bajji where the chilis are dipped in batter and fried to the infamously hot vindaloo. Chilis are also dried and roasted and salted for later use as a side dish for rice varieties like vadam (a kind of pappad). In Turkish or Ottoman cuisine, chilis are widely used where it is known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper). Sambal is dipping sauce made from chili peppers with many other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is very popular in Indonesia, Malaysia and Singapore. Chili powder is an important spice in Persian cuisine and is used moderately in a variety of dishes.
(wikipedia)

Shallot

Shallots can be found in many countries. Some differences may be noticeable, depending on the traditional varieties grown or local custom.
In Asia the shallots are mainly small and round with a reddish color. In France however, people prefer shallots which are pear-shaped and reddish brown in color. In the Netherlands and Denmark round, red-brown and yellow shallots are traditional.