Chiles are indigenous to Mexico, Central, and South America and were unknown to the rest of the world until the latter part of the fifteenth century, an astonishing fact considering how key the chile is to so many cuisines today. While these pastes and sauces are based on chiles, which particular chiles are used and what other ingredients are included determines the final flavor and heat. You’ll find a range of choices in this section, representing the classic preparations from around the world. They can be stirred into stews, soups, curries, bean and lentil dishes, eggs — almost anything you can think of. For more information on the different types of chiles, see “The Chile Pepper Lexicon” on page 227.