There are more than 200 sorts of chilies or scorching peppers. Once in a while the names of chilies can get a bit of bit difficult because of ceaselessly the an identical pepper will be identified thru two or even 3 different names.
Proper right here’s a handy guide a rough consumers’ data to about 4 dozen very popular chilies and the way in which you can used them inside the kitchen. All of the ones peppers are member of the genus Capsicum. The species name is given in parentheses. The Scoville heat unit (SU) or pungency ranking is listed for a lot of.
Ají amarillo (C. baccatum): Pointed, thin-fleshed with yellow to orange-red pores and pores and skin. Fragrant fruity to raisiny aroma. Use fresh or dried; when dried known as cusqueño. Use with potatoes and other root vegetables, in sauces, stews, seviches, and other seafood dishes. Well-liked in Peru. 30,000 to 50,000 SU.
Ají dulce (C. annuum): Sweet, mild and musky herbal-like style. Used in particular with beans. Well-liked in Central The U.S., Colombia, and Venezuela.
Anaheim (C. annuum): Often referred to as New Mexico pepper (Anaheim is a cultivar of New Mexico), Rio Grande pepper, long green chile, or California pepper: Green matures to purple pepper, slender, 6 to 8 inches (15-20 cm) long with blunt end. Considered mild green or purple. Use fresh, roasted, fried, or dried and flooring. Use to make chiles rellenos: fried, cheese-stuffed chiles. Use dried and flooring for chili powder and paprika. Complex in Anaheim, California about 1900. 500 to 1,500 SU.
Ancho (C. annuum): Large to about 5 inches (13 cm) long, lobed, heart-shaped fruit colored green maturing to dark brown to brick purple. Sweet, mildly pungent, fruit flavored flesh. Ancho is a ripened and dried Pablano pepper. Once in a while the fresh pablano is misidentified for the reason that Ancho. Used flooring to thicken cooked sauces an identical to mole. In all probability the most popular chili in Mexico; named for the valley of Puebla south of Mexico The city. Turns out like a dried mulato chile. 1,000 to 1,500 SU.
Arból chile (C. annuum): Often referred to as chile de arból: Glossy purple fresh or dried, slender curved and pointed with thin flesh and simple pores and pores and skin, 2 to a couple of inches (5-7.5 cm) long. Slightly tannic style Use in salsa and soups. Soaked and puréed used in stews and as a table sauce. Well-liked in Mexico. Arbol means tree in Spanish. 15,000 to 30,000 SU.
Banana (C. annuum): Yellow-green ripening to purple, curved with a waxy pores and pores and skin. Use fresh in salads, stews, roasted whole with legumes or potatoes, pickled and used as a garnish. Mild chili related to the hotter Hungarian wax. 0 to 100 SU.
Chicken (C. frutescens): Often referred to as hen’s eye chile and Santaka. Tiny, green, orange, and purple skinned. Thin skinned. Used as a finishing style. Well-liked in Asia. 40,000 to 60,000 SU.
Cascabel (C. annuum): Round to button mushroom-shaped with brown-red, simple, translucent pores and pores and skin about ¾ inch (1.9 cm) in diameter at maturity. Lightly acidic, smoky flavored; nutty tasting after toasting. Cascabel means “jingle bells” for the reason that seeds rattle inside the pod. Combine with tomatoes or tomatillos to make salsas. Use crumbled in stews. Well-liked in Mexico. 1,500 to 2,500 SU.
Cayenne (C. annuum): Once in a while mistakenly known as Chile de arból or Thai pepper. Slender, thin, tapered pods 4 to 12 inches (10-30 cm) long, green maturing to purple and wrinkled. Dried cayenne may also be soaked in vinegar and salt for a few days to make a pungent, liquid scorching red-pepper sauce. Dried and flooring is made into powder to used in sauces an identical to Tabasco or as cayenne pepper. Named for the city of Cayenne in French Guiana where it will have originated. 10,000 to 50,000 SU.
Cherry (C. annuum): Often referred to as cherry hots. Meaty, reasonably flattened, cherry-shaped, mild green maturing to orange to colourful purple. Mahogany colored when dried. Lots of seeds. Fruity, sweet style. Harvested at green or purple degree. Pickled and bottled. Use added to salads, antipasto platters, or sandwich platters.
Chilaca (C. annuum): Thin, 6 to 12 inches (15 to 30 cm) long, deep red-brown and shiny, with vertical ridges; blackish green when immature. Deep style has a marginally of licorice. Roasted and peeled used in vegetable dishes with cheese and in sauces. Use in salsas. Once in a while available pickled. Laborious to hunt out in dried style. Well-liked in Mexico. 1,000 to 1,500 SU.
Chipotle (C. annuum): Dried jalapẽno. Tan to coffee-colored, wrinkled and leathery; smoky, sweet, chocolate smell and elegance. Use to style soups and stews. Soaked and pureed, use in sauces. In a gradual pickle, use as a condiment. Well-liked in Mexico.
Chiltecpín (C. annuum): Frequently known as chilipiquin and tepín. One of the so-called hen peppers. Red, very small, egg-shaped fruit; oval to elongate regarding the measurement and type of a cranberry. Use fresh and dried. Chiltecpín inside the Nahuatl language of Mexico means flea-chilli because of this chili is also very small with a sharp bite. Believed to be the oldest of the Capsicum genus. 50,000 to 100,000 SU.
Choricero (C. annuum): Large bell shaped. Use to style chorizo and other meats.
Cuban: Often referred to as Cubanelle or Italian frying pepper. Large, ordinary and blocky shaped; mild green to yellow to purple at maturity. Thin skinned. Harvest the least bit ranges. Mild flavored excellent for frying.
De arból: an identical as Arból chile above.
Fresno (C. annuum): Intensive, stubby to cone-shaped, 2 to a couple of inches (5-7.5 cm) long, green when immature and purple when ripe; thick fleshed alternatively not as thick for the reason that jalapeño. Use green for seasoning and in sauces. Use in salsa and cooking and for pickling. Named for the city in California where first grown inside the early 1950. 5,000 to 10,000 SU.
Guajillo (C. annuum): The purple dried form of Mirasol. Often referred to as “little gourd” for the reason that seeds in a dried pod, rattle. Large, tapered fruit; 4½ to 5½ (11.3-14.3 cm) long with a blunt degree; maroon with brown tones, and simple, leathery tricky pores and pores and skin. Top acidity supplies a tangy and pleasantly sharp taste. Use dried and flooring in chili, soup or salsa. Soak and blend for enchilada sauces. Fall aside into stews. Well-liked in Mexico. 2,500 to 5,000 SU.
Güero (C. annuum): Mild yellow, simple, conical to a couple of to 4 inches (7.5-10 cm) long and 1 inch (2.5 cm) extensive with thin flesh. Taste is lightly floral. Use fresh in salsas and moles. Well-liked in Mexico. Mild to medium-hot.
Guindilla (C. annuum): Deep purple and simple, long and tapering. Use dried. Large pieces are soaked and added to dishes for additonal piquancy. Remove previous to serving. Well-liked 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. Thin fleshed and tropical fruit style. Use raw or roasted to style beans and sauces. Use to make scorching sauce: combine roasted habaneros with salt and lime juice. Can have originated in Cuba; name means “from Havana.” Very popular inside the Yucatan house of Mexico. Identical Scotch bonnet. 100,000 to 500,000 SU.
Hungarian yellow wax (C. annuum): Often referred to as banana pepper, scorching wax pepper. Uniform, tapered, shiny, yellow pepper emerging to about 6 to 7 inches (15-18 cm) long. Medium thick walls. Well-liked 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) long with simple, green-russeted thick pores and pores and skin, ceaselessly striated with brown strains; usually harvested green. Often pickled with carrots and onions served as a table relish. Use minced in salsa or spilt and deveined full of cheese or fish and served as appet
izer. Once in a while used roasted and peeled. Referred to as chipotle when dried and smoked. Supplies zest to taco, hamburgers, cheese dishes, pizza. Well-liked in Mexico and southwestern United States. Named for the town of Jalapa in Veracruz state Mexico. 5,000 to 10,000 SU.
Jamaican scorching (C. chinense): Glossy purple and squat with thin flesh; tastes sweet and very fashionable; Use in salsas, pickles and curries. Well-liked inside the Caribbean.
Kashmir (C. annuum): Deep purple with sweet notes and a certain bite. Grows in Kashmir and in several part of India. Referred to as lal mirch in India.
Korean (C. annuum): Glossy green, cured. Use fresh cooked in fish, meats, and vegetable stews, in stir-fries or stuffed and fried. Related to the Thai pepper.
Long Wax (C. annuum): Long and tapered to some extent, even though some are blunt; tolerates low and high temperatures; harvested at green, yellow, and purple ranges. Mildly pungent.
Malagueta (C. frutescens): Small, tapered, and thin-fleshed with gentle to mid green pores and pores and skin. Native to Bahia in Brazil, and widely used in Afro-Brazilian cooking and as a table condiment. In Portugal, the name is used to provide an explanation for small scorching chilies pickled in vinegar.
Mirasol (C. annuum): Contemporary, yellow form of Guajillo (see above). Use green, yellow or at ripe red-brown degree. Fruity and vigorous, color dishes well. Very good with meats, beans, and vegetables; stews and sauces. Fruit grows pointing up at the sun. Spanish name means “looking at the sun.” Well-liked in Peru moreover used in Mexico. 2,500 to 5,000 SU.
Mulato (C. annuum): Flat extensive, wrinkled, about 4 inches (10 cm) long, chocolate brown color with full-bodied, sweet style with notes of dried cherries. Similar to Ancho. Use toasted and flooring for sauces an identical to mole. Use in salsa, soups, and stews. Well-liked in Mexico. Mild to medium-hot.
New Mexico (C. annuum): Slender, tapered, 4 to 6 inches (10-15 cm) long; harvested green, yellow, orange, and purple. Has a sweet, earthy style. Use stuffed. Green is very good in guacamole, tacos, and tamales; purple in sauces, soups, relishes, and chutneys. Roast and peel. Assists in keeping well if frozen after roasting. Dried has rich, dried-fruit style. Anaheim is a popular cultivar. Well-liked inside the Southwestern United States; principally grown along the Rio Grande River. 500 to 1,000 SU.
Ñora (C. annuum): Mild and earthy. Soaked and used to style rice dishes and stews. Crucial to romesco sauce and sweet paprika.
Pasilla (C. annuum): Long, narrow pods to about 6 inches (15 cm) long with 1 inch (2.5 cm) extensive shoulders; fresh is dark green to near black color which dries black and wrinkled; thus the name which is the diminutive form of pasa as a result of this raisin. Contemporary pods that stretch Latin markets are known as chile chilacas. Contemporary ones are toasted and skinned previous to using in recipes; ceaselessly scale back into strips for use in soups, stews, and casseroles. Dried form is mild, chewy, and smoky-sweet. Use dried and flooring to thicken mole sauces. In California, the period of time pasilla is incorrectly attributed to pablanos. Well-liked in Mexico. 1,000 to 1,500 SU.
Pablano (C. annuum): Large, shaped like a longer, pointed coronary coronary heart range from 2½ to 6 inches (6.4-15 cm) long, deep green. Dried and smoked form is called Ancho. Mistakenly pasilla in California. Use roasted and peeled in some recipes, scale back into strips for casseroles, soups, and sauces. Thick walls are ideal for stuffing; used to make stuffed chile rellenos. Originated in Puebla house south of Mexico The city. 1,000 to 1,500 SU.
Pepperoncini (C. annuum): Small, slender, and wrinkled, ceaselessly curves with thin flesh. Use fresh, green ripening to purple. Sweet style. Use in pickles and tomato-based dishes. Serve pickled on green salads and antipasto plates. 100 to 500 SU.
Pequín: Often referred to as piquin. Tapered to 2 inch (2.5 cm) long with orange pores and pores and skin. Use dried. Similar to cayenne in style alternatively so much hotter. 50,000 to 100,000 SU.
Piri piri (C. chinense) or peri peri: Small; Portuguese name for “small chili pepper.” Determine used in parts of the field colonized in the course of the Portuguese. Originated in Brazil. In Africa, used in jindungo chili similar to hen chili. Purchased marinated in oil, as a power and as a purée. Add to meat, vegetables, and fish. Highest conceivable 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): Glossy purple, wide-shouldered and tapering. Available dried, whole, or as a powder and as well as as a purée or coulis. From the Basque country. Sweetly fruity and mildly piquant.
Pimiento (C. annuum): Often referred to as pimento. Red heart-shaped, fleshy, mild and sweet pepper. Use roasted or to stuff green olives. Use dried and flooring to make paprika. 500 or a lot much less SU.
Rocotillo (C. chinense): Squat to squashed looking similar to a tiny pattypan squash, 1 to 1½ inches (2.5-3.4) inches in diameter; green to gold to colourful purple at maturity. Deep purple when ripe. Use as a condiment with corn, beans, root vegetables, and roast meats. Use fresh in scorching sauces and salsa; mild enough to use raw. Originated inside the Caribbean. 1,500 to 2,500 SU.
Rocoto (C. pubescens): Plump and rounded, yellow to orange-red. Used fresh in sauces and condiments or as a vegetable. Often full of meat and cheese. Well-liked in South The U.S.. Native to the Andes.
Scotch bonnet (C. chinense): Yellow to orange-red, equivalent in glance to the habanero with wrinkled top and flattened base. Gentle green to yellow to purple at maturity. Deep fruity, smoky style. Use in Caribbean scorching sauces and jerk seasoning. Well-liked inside the Southwestern United States. Broadly used in Yucatan and Caribbean cuisines. 200,000 to 300,000 SU.
Serrano (C. annuum): Small, tubular pods to about 2 inches (5 cm) long; usually harvested medium-green, ripens to colourful purple; crisp-textured, concentrated fresh, grassy, acidic style, very pungent seeds and veins. Use raw in guacamole and a couple of salsa crudas. Use in stuffings and pickles. Named for mountain ridges (serranias) in Mexico where they originated. 10,000 to 25,000 SU.
Tabasco (C. frutescens): Small, slender fruit to about 1 inch (2.5 cm) long, thin fleshed, yellow, turning orange to scarlet when ripe. Sharp biting taste with a marginally of celery. Maximum frequently used to make the well known Louisiana Tabasco scorching sauce from seeds first presented from Tabasco, Mexico in about 1848. Well-liked inside the Southwestern United States.
Thai (C. annuum): Often referred to as Thai dragons: Thin, meaty, cone-shaped, ¾ to 1 inch (1.9 to 2.5) long dark green ripening to colourful purple pods. Use fresh and dried. Add to curries and stir-fries or chop for pastes and dips. Well-liked in Asia. 50,000-100,000 SU.
Yellow Wax Pepper (C. annuum): Often referred to as Hungarian wax pepper or chile guero: Mild, waxy yellow maturing to mild purple, elongated with pointed tips to about 5 inches (13 cm) long. Use raw in salsas; use toasted and seeded in salads and cooked in stews. Mild to medium scorching.
