Kids like enchiladas, quesadillas, and salsa which are made with different types of chilies. Kids in Machu Picchu, Peru were eating chilies 8,000 years ago. There are hundreds of varieties of chilies, from the very hot Habanera chili to the mild Anaheim chili. The active ingredient that produces the heat in chilies is capsaicin. Capsaicin releases endorphins in the brain and brings a feeling of well being. The seeds and white membranes of the chili contain 80 percent of the hot capsaicin. Kids can wear plastic gloves and take care to remove all the seeds and white membranes of the chili. Kids want a flavorful bite not a painful mouth burning blow out. One small red chili pepper, seeded and deveined can give a wonderful flavor to a dish. Organic peppers of all types are rich in vitamins, minerals, and essential nutrients. Ripe red peppers have ten times more vitamin C than green peppers; one pepper fulfills the daily requirement. Kids can grow peppers year around in warm climates in a small to medium pot with good drainage, organic potting soil, and a regular supply of water and sun. Kids can cut the chili from the plant, cut and remove seeds, and wash their hands thoroughly after preparing the chili. Kid Chefs can roast the bigger chilies over a fire with long tongs and oven mitts. Using the tongs, turn the chilies as soon as they begin to blister and blacken. Toss them into a paper bag to steam a few minutes and peal the charred parts from the meat of the chilies. Kid Chefs can mince them and add the chilies to recipes from around the world.