the history & health benefits of New Mexico's favorite spice

Green chile plays a significant role in New Mexican culture and runs deep in our roots. Dating back all the way to 1600, green chile has flourished in the sun-drenched valleys of southern New Mexico, and we put it in pretty much everything - even on our license plates! Hatch, New Mexico, is a tiny little town made up of mostly farmland, and is the birthplace of the widely popularized Green Chile that we know and love today. Some plots of farmland that grew chile hundreds of years ago are still in use today to produce the same crop! The town is also known as the chile capital of the world, where chile is not just food, but tradition! Must be something in the water! Yes - but also in the soil and climate. The hot and arid climate mixed with nutrient-rich soil irrigated with Rio Grande River water produces that slightly sweet, spicy, and crisp crop we love.


The Health Benefits

  • One fresh medium sized green chile pod has as much Vitamin C as six oranges.
  • Capsaicin in green chile has a stimulating effect on the mucus membranes of the nose and sinuses. Capsaicin stimulates blood flow through the membranes and causes mucus secretion to become thinner. This action makes it beneficial in combating the common cold or sinus infections!
  • Capsaicin can also stimulate the cooling center of the hypothalamus in the brain, which makes your body feel cool, even if your mouth is hot!
  • Green chile is loaded with antioxidants and protects the body against free radicals.

Try More of Our New Mexican Chile Spices:

Hatch Red Chile Powder - Hatch, New Mexico

Dana's All Purpose Seasoning

New Mexico All Purpose Seasoning

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