There are greater than 200 forms of chilies or sizzling peppers. Generally the names of chilies can get a bit complicated as a result of typically the identical pepper can be identified by two and even three completely different names.
Right here’s a fast customers information to about 4 dozen highly regarded chilies and the way you should use them within the kitchen. All of those peppers are members of the genus Capsicum. The species’ title is given in parentheses. The Scoville warmth unit (SU) or pungency score is listed for a lot of. Study Scoville warmth items at Easy methods to Select a Chili Pepper. Additionally see Easy methods to Plant, Develop, and Harvest Sizzling Peppers
Fashionable Chili Peppers to Develop within the Dwelling Backyard
Ají amarillo (C. baccatum): Pointed, thin-fleshed with yellow to orange-red pores and skin. Aromatic fruity to raisiny aroma. Use recent or dried; when dried known as cusqueño. Use with potatoes and different root greens, in sauces, stews, seviches, and different seafood dishes. Fashionable in Peru. 30,000 to 50,000 SU.
Ají dulce (C. annuum): Candy, delicate, and musky herbal-like taste. Used particularly with beans. Fashionable in Central America, Colombia, and Venezuela.
Anaheim (C. annuum): Additionally known as New Mexico pepper (Anaheim is a cultivar of New Mexico), Rio Grande pepper, lengthy inexperienced chile, or California pepper: Inexperienced matures to purple pepper, slender, 6 to eight inches (15-20 cm) lengthy with blunt finish. Thought of delicate inexperienced or purple. Use recent, roasted, fried, or dried and floor. Use to make chiles rellenos: fried, cheese-stuffed chiles. Use dried and floor for chili powder and paprika. Developed in Anaheim, California about 1900. 500 to 1,500 SU.
Ancho (C. annuum): Massive to about 5 inches (13 cm) lengthy, lobed, heart-shaped fruit-colored inexperienced maturing to darkish brown to brick purple. Candy, mildly pungent, fruit-flavored flesh. Ancho is a ripened and dried Pablano pepper. Generally the recent pablano is misidentified because the Ancho. Used floor to thicken cooked sauces corresponding to mole. Maybe the preferred chili in Mexico; is called for the valley of Puebla south of Mexico Metropolis. Seems to be like a dried mulato chile. 1,000 to 1,500 SU.
Arból chile (C. annuum): Additionally known as chile de arból: Vibrant purple recent or dried, slender curved, and pointed with skinny flesh and easy pores and skin, 2 to three inches (5-7.5 cm) lengthy. Considerably tannic taste Use in salsa and soups. Soaked and puréed utilized in stews and as a desk sauce. Fashionable in Mexico. Arbol means tree in Spanish. 15,000 to 30,000 SU.
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Banana (C. annuum): Yellow-green ripening to purple, curved with a waxy pores and skin. Use recent in salads, and stews, roasted complete with legumes or potatoes, pickled, and used as a garnish. Gentle chili associated to the warmer Hungarian wax. 0 to 100 SU.
Chook (C. frutescens): Additionally known as fowl’s eye chile and Santaka. Tiny, inexperienced, orange, and red-skinned. Skinny-skinned. Used as a ending taste. Fashionable in Asia. 40,000 to 60,000 SU.
Cascabel (C. annuum): Spherical to button mushroom-shaped with brown-red, easy, translucent pores and skin about ¾ inch (1.9 cm) in diameter at maturity. Calmly acidic, smoky flavored; nutty tasting after toasting. Cascabel means “jingle bells” as a result of the seeds rattle within the pod. Mix with tomatoes or tomatillos to make salsas. Use crumbled-in stews. Fashionable in Mexico. 1,500 to 2,500 SU.
Cayenne (C. annuum): Generally mistakenly known as Chile de arból or Thai pepper. Slender, skinny, tapered pods 4 to 12 inches (10-30 cm) lengthy, inexperienced maturing to purple and wrinkled. Dried cayenne may be soaked in vinegar and salt for a number of days to make a pungent, liquid sizzling purple pepper sauce. Dried and floor is made right into a powder to make use of in sauces corresponding to Tabasco or as cayenne pepper. Named for town of Cayenne in French Guiana the place it might have originated. 10,000 to 50,000 SU.
Cherry (C. annuum): Additionally known as cherry hots. Meaty, considerably flattened, cherry-shaped, mild inexperienced maturing to orange to vibrant purple. Mahogany coloured when dried. Plenty of seeds. Fruity, candy taste. Harvested at inexperienced or purple stage. Pickled and bottled. Use added to salads, antipasto platters, or sandwich platters.
Chilaca (C. annuum): Skinny, 6 to 12 inches (15 to 30 cm) lengthy, deep red-brown, and glossy, with vertical ridges; blackish-green when immature. The deep taste has a touch of licorice. Roasted and peeled utilized in vegetable dishes with cheese and in sauces. Use in salsas. Generally obtainable pickled. Exhausting to seek out within the dried model. Fashionable in Mexico. 1,000 to 1,500 SU.
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Chipotle (C. annuum): Dried jalapẽno. Tan to coffee-colored, wrinkled, and leathery; smoky, candy, chocolate scent and style. Use to taste soups and stews. Soaked and pureed, use in sauces. In a lightweight pickle, use it as a condiment. Fashionable in Mexico.
Chiltecpín (C. annuum): Often known as chilipiquin and tepín. One of many so-called fowl peppers. Pink, very small, egg-shaped fruit; oval to elongate concerning the dimension and form of a cranberry. Use recent and dried. Chiltecpín within the Nahuatl language of Mexico means flea-chili as a result of this chili may be very small with a pointy chunk. Believed to be the oldest of the Capsicum genus. 50,000 to 100,000 SU.
Choricero (C. annuum): Massive bell-shaped. Use to taste chorizo and different meats.
Cuban: Additionally known as Cubanelle or Italian frying pepper. Massive, irregular, and blocky formed; mild inexperienced to yellow to purple at maturity. Skinny-skinned. Harvest in any respect phases. Gentle flavored and glorious for frying.
De arból: similar as Arból chile above.
Fresno (C. annuum): Large, stubby to cone-shaped, 2 to three inches (5-7.5 cm) lengthy, inexperienced when immature and purple when ripe; thick fleshed however not as thick because the jalapeño. Use inexperienced for seasoning and in sauces. Use in salsa and cooking and for pickling. Named for town in California the place first grown within the early Fifties. 5,000 to 10,000 SU.
Guajillo (C. annuum): The purple dried type of Mirasol. Additionally known as “little gourd” as a result of the seeds in a dried pod, rattle. Massive, tapered fruit; 4½ to 5½ (11.3-14.3 cm) lengthy with a blunt level; maroon with brown tones, and easy, leathery powerful pores and skin. Excessive acidity provides a tangy and pleasantly sharp style. Use dried and floor in chili, soup, or salsa. Soak and mix for enchilada sauces. Crumble into stews. Fashionable in Mexico. 2,500 to five,000 SU.
Güero (C. annuum): Pale yellow, easy, conical to three to 4 inches (7.5-10 cm) lengthy and 1 inch (2.5 cm) huge with skinny flesh. The style is flippantly floral. Use recent in salsas and moles. Fashionable in Mexico. Gentle to medium-hot.
Guindilla (C. annuum): Deep purple and easy, lengthy and tapering. Use dried. Massive items are soaked and added to dishes for additional piquancy. Take away earlier than serving. Fashionable in Spain.
Habaneros (C. chinense): Squat, lantern-shaped pods 1 to 2 inches (2.5-5 cm) in diameter; mid-green ripening to yellow, orange, and deep purple. Skinny fleshed and tropical fruit taste. Use uncooked or roasted to taste beans and sauces. Use to make sizzling sauce: mix roasted habaneros with salt and lime juice. Might have originated in Cuba; the title means “from Havana.” Very talked-about within the Yucatan area of Mexico. Associated Scotch bonnet. 100,000 to 500,000 SU.
Hungarian yellow wax (C. annuum): Additionally known as banana pepper, sizzling wax pepper. Uniform, tapered, shiny, yellow pepper rising to about 6 to 7 inches (15-18 cm) lengthy. Medium-thick partitions. Fashionable for pickling and canning. 5,000 to 50,000 SU.
Jalapẽno (C. annuum): Small, cylindrical to blunt oval pods or torpedo-shaped, about 2 inches (5 cm) lengthy with easy, green-russeted thick pores and skin, typically striated with brown strains; often harvested inexperienced. Usually pickled with carrots and onions served as a desk relish. Use minced in salsa or spilt and deveined full of cheese or fish and served as appetizer. Generally used roasted and peeled. Known as chipotle when dried and smoked. Provides zest to tacos, hamburgers, cheese dishes, and pizza. Fashionable in Mexico and the southwestern United States. Named for the city of Jalapa in Veracruz state Mexico. 5,000 to 10,000 SU.
Jamaican sizzling (C. chinense): Additionally known as Scotch bonnet (see beneath): Vibrant purple and squat with skinny flesh; tastes candy and extremely popular; Use in salsas, pickles and curries. Fashionable within the Caribbean.
Kashmiri (C. annuum): Deep purple with candy notes and a definite chunk. Grows in Kashmir and in different components of India. Known as lal mirch in India.
Korean (C. annuum): Vibrant inexperienced, cured. Use recent cooked with fish, meats, and vegetable stews, in stir-fries or stuffed and fried. Associated to the Thai pepper.
Lengthy Wax (C. annuum): Lengthy and tapered to some extent, though some are blunt; tolerates high and low temperatures; harvested at inexperienced, yellow, and purple phases. Mildly pungent.
Malagueta (C. frutescens): Small, tapered, and thin-fleshed with pale to mid-green pores and skin. Native to Bahia in Brazil, and broadly utilized in Afro-Brazilian cooking and as a desk condiment. In Portugal, the title is used to explain small sizzling chilies pickled in vinegar.
Mirasol (C. annuum): Contemporary, yellow type of Guajillo (see above). Use inexperienced, yellow, or on the ripe red-brown stage. Fruity and full of life, colour dishes nicely. Good with meats, beans, and greens; stews and sauces. The fruit grows pointing up on the solar. Spanish title means “trying on the solar.” Fashionable in Peru, additionally utilized in Mexico. 2,500 to five,000 SU.
Mulato (C. annuum): Flat huge, wrinkled, about 4 inches (10 cm) lengthy, chocolate brown colour with full-bodied, candy taste with notes of dried cherries. Just like Ancho. Use toasted and floor for sauces corresponding to mole. Use in salsa, soups, and stews. Fashionable in Mexico. Gentle to medium-hot.
New Mexico (C. annuum): Slender, tapered, 4 to six inches (10-15 cm) lengthy; harvested inexperienced, yellow, orange, and purple. Has a candy, earthy taste. Use stuffed. Inexperienced is nice in guacamole, tacos, and tamales; purple in sauces, soups, relishes, and chutneys. Roast and peel. Retains nicely if frozen after roasting. Dried has a wealthy, dried-fruit taste. Anaheim is a well-liked cultivar. Fashionable within the Southwestern United States; primarily grown alongside the Rio Grande River. 500 to 1,000 SU.
Ñora (C. annuum): Gentle and earthy. Soaked and used to taste rice dishes and stews. Important to romesco sauce and candy paprika.
Pasilla (C. annuum): Lengthy, slim pods to about 6 inches (15 cm) lengthy with 1 inch (2.5 cm) huge shoulders; recent is darkish inexperienced to just about black colour which dries black and wrinkled; thus the title which is the diminutive type of pasa which implies raisin. Contemporary pods that attain Latin markets are known as chile chilacas. Contemporary ones are toasted and skinned earlier than use in recipes; typically reduce into strips to be used in soups, stews, and casseroles. The dried kind is delicate, chewy, and smoky-sweet. Use dried and floor to thicken mole sauces. In California, the time period pasilla is incorrectly attributed to pablanos. Fashionable in Mexico. 1,000 to 1,500 SU.
Pablano (C. annuum): Massive, formed like a protracted, pointed coronary heart starting from 2½ to six inches (6.4-15 cm) lengthy, deep inexperienced. Dried and smoked kind known as Ancho. Mistakenly pasilla in California. Use roasted and peeled in some recipes, reduce into strips for casseroles, soups, and sauces. Thick partitions are perfect for stuffing; used to make stuffed chile rellenos. Originated in Puebla area south of Mexico Metropolis. 1,000 to 1,500 SU.
Pepperoncini (C. annuum): Small, slender, and wrinkled, typically curves with skinny flesh. Use recent, inexperienced ripening to purple. Candy taste. Use in pickles and tomato-based dishes. Serve pickled on inexperienced salads and antipasto plates. 100 to 500 SU.
Pequín: Additionally known as piquin. Tapered to 2 inches (2.5 cm) lengthy with orange pores and skin. Use dried. Just like cayenne in taste however a lot hotter. 50,000 to 100,000 SU.
Piri piri (C. chinense) or peri peri: Small; Portuguese title for “small chili pepper.” Identify utilized in components of the world colonized by the Portuguese. Originated in Brazil. In Africa, utilized in jindungo chili much like fowl chili. Bought marinated in oil, as an influence and as a purée. Add to meat, greens, and fish. Greatest identified dish is frango grehado con piri-piri or grilled rooster marinated in piri-piri. 30,000 to 50,000 SU.
Piment d’Espelette (C. annuum): Vibrant purple, wide-shouldered, and tapering. Obtainable dried, complete, or as a powder and likewise as a purée or coulis. From the Basque nation. Sweetly fruity and mildly piquant.
Pimiento (C. annuum): Additionally known as pimento. Pink heart-shaped, fleshy, delicate, and candy pepper. Use roasted or to stuff inexperienced olives. Use dried and floor to make paprika. 500 or much less SU.
Rocotillo (C. chinense): Squat to squashed trying resembling a tiny pattypan squash, 1 to 1½ inches (2.5-3.4) inches in diameter; inexperienced to gold to vibrant purple at maturity. Deep purple when ripe. Use as a condiment with corn, beans, root greens, and roast meats. Use recent in sizzling sauces and salsa; delicate sufficient to make use of uncooked. Originated within the Caribbean. 1,500 to 2,500 SU.
Rocoto (C. pubescens): Plump and rounded, yellow to orange-red. Used recent in sauces and condiments or as a vegetable. Usually full of meat and cheese. Fashionable in South America. Native to the Andes.
Scotch bonnet (C. chinense): Yellow to orange-red, related in look to the habanero with wrinkled high and flattened base. Gentle inexperienced to yellow to purple at maturity. Deep fruity, smoky taste. Use in Caribbean sizzling sauces and jerk seasoning. Fashionable within the Southwestern United States. Broadly utilized in Yucatan and Caribbean cuisines. 200,000 to 300,000 SU.
Serrano (C. annuum): Small, tubular pods to about 2 inches (5 cm) lengthy; often harvested medium-green, ripens to vibrant purple; crisp-textured, concentrated recent, grassy, acidic taste, very pungent seeds and veins. Use uncooked in guacamole and a few salsa crudas. Use in stuffings and pickles. Named for mountain ridges (serranias) in Mexico the place they originated. 10,000 to 25,000 SU.
Tabasco (C. frutescens): Small, slender fruit to about 1 inch (2.5 cm) lengthy, skinny fleshed, yellow, turning orange to scarlet when ripe. Sharp biting style with a touch of celery. Principally used to make the well-known Louisiana Tabasco sizzling sauce from seeds first introduced from Tabasco, Mexico in about 1848. Fashionable within the Southwestern United States.
Thai (C. annuum): Additionally known as Thai dragons: Skinny, meaty, cone-shaped, ¾ to 1 inch (1.9 to 2.5) lengthy darkish inexperienced ripening to vibrant purple pods. Use recent and dried. Add to curries and stir-fries or chop for pastes and dips. Fashionable in Asia. 50,000-100,000 SU.
Yellow Wax Pepper (C. annuum): Additionally known as Hungarian wax pepper or chile guero: Pale, waxy yellow maturing to mild purple, elongated with pointed tricks to about 5 inches (13 cm) lengthy. Use uncooked in salsas; use toasted and seeded in salads and cooked in stews. Gentle to medium sizzling.
Extra about peppers at:
Easy methods to Develop Chili Peppers
5 Methods to Prepare dinner Chili Peppers
Easy methods to Plant, Develop, and Harvest Sizzling Peppers
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