Chile Peppers Galore

There are so many type so of peppers out there. Spicy ones, sweet ones and those that are in between. They also go by the name of capsicums too.

Image Source | Experience Magazine

For the spicy ones, they use the Scoville Scale to determine level of spiciness by units. As you can see in the chart below, peppers can range from mild to extremely spicy hot.

Image Source | Experience Magazine

Although there’s debate about which pepper is precisely the hottest one out there, some of the top runner ups include the scorpion pepper, habanero chile, naga jolokia pepper and dorset naga pepper. While I have a decent tolerance for spicy foods, I don’t think I would be courageous enough to try something as spicy hot as those peppers!

An Assortment of Chili Peppers

Despite the fact many people associate peppers with vegetables, they are actually a fruit because it has seeds. The heat comes from the seeds, so if you want to avoid the potent powers of the spicy peppers or lessen the heat, scoop them out. Just remember not to rub your eyes after as the oils will burn!

Here are some interesting facts about some commonly used peppers:

  • Habanero: Deceptively small, but super hot in flavour, this pepper comes in a lantern shape and is a native pepper to the Caribbean, Yucatan and north coast of South America. It ranges in colour and is often used for sauces in fresh and dry form.
  • Jalapeno: This pepper is named after the capital of Veracruz, Mexico – Jalapa. They are roundish looking and a few inches long. These are pretty popular because they’re easily seeded and can be bought fresh or canned. It is often used in sauces and may be stuffed with cheese, fish or meat. The dried form is known as a chipotle pepper.
  • Chipotle: This is the dried form of a jalapeno, which looks wrinkly and dark brown. It has a smoky, yet sweet flavour that mildly resembles chocolate. It can be pickled, dried and canned and be used in an adobo sauce. They are great to add to stews and sauces and the pickled ones are good as appetizers.
  • Poblano: This is a dark green chile with rich flavours that range from mild to snappy. The darker ones have the most flavour and can be about 4-5 inches long, tapering in a triangular shape. Ripe ones become a reddish-brown colour and are sweeter than their darker counterparts. When dried, they are known as ancho or mulato chiles.
  • Serrano: These little 1 1/2 inch long chiles may be small, but they can pack a spicy punch. Young one have a bright green skin, but it eventually changes to a scarlet red, then yellow colour. They can be used fresh or cooked in various dishes, but can also be found as powdered, canned, pickled or in jars with oil. However, I have noticed that these peppers are used in many Indian dishes as well, as posted by the many lovely blogs I follow. 🙂

Source| The Deluxe Food Lover’s Companion


7 Comments Add yours

  1. Sumith Babu says:

    Very informative!!

    Liked by 1 person

    1. Rini says:

      Thanks Sumith! I try. 🙂

      Liked by 1 person

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