Some Common Peppers
From twill10 13 years ago
- 30 min to make
- Serves 6
Ghost pepper Also known as Naga Jolokia, this pepper is literally the hottest pepper in the world. The Guinness Book of World Records recognized the Ghost pepper in 2006 after reports surfaced that this pepper has a Scoville Heat Index of over 1,000,000. Read more If you get your hand on a Ghost pepper, be sure to be extremely careful because one seed from this pepper will have your mouth burning for up to thirty minutes. See less
Ingredients
- Shape shopping list
- A= Pasilla: Pod length is 6-12" long and 1-2" wide. fruit color is dark green, turning brown at maturity. Usually dried before use in moles and salsas. shopping list
- B= Cayenne: Mature red fruit are 5-10" long and wrinkled. Irregular in shape, highly pungent, often used as dried, ground powder. Also used fresh in salads, sauces and dishes. shopping list
- C= Long Green: (Hatch - New Mexican - Anaheim) chili. fruit are from 4 - 12" long & 2" wide, green to red at maturity, but also may be yellow, orange to brown. Many different varieties abound. Range from sweet to hot. Used green as fresh, canned or frozen. Mature are usually dried and ground into chili powder or paprika if sweet. Also used in salsas. shopping list
- D= Wax: Yellow when immature, orange-red at maturity. Can be pungent or non-pungent. Vary from 2-8" long and about 2" wide. Used pickled or fresh in salads and relishes. shopping list
- E=Jalapeno: fruit are thick walled, conical shaped, dark green when immature turning red at maturity and most cultivars are highly pungent. fruit may show cracking or corkiness, which is a desirable trait in Mexico. Length varies widely. Used canned, pickled, salsas or fresh. When dried by smoking they are called chipotle. shopping list
- F= Ancho: (Poblano) The fruit are heart shaped, pointed, thin walled with an indented stem attachment. Immature fruit are dark green with mature fruit being either red or brown. fruit are 3-4" long and about 2" wide and are mildly pungent. The pepper of choice to make chili rellenos. shopping list
- G= Cherry. Like the name suggests, round or slightly flattened, green to red, hot or sweet. Similar use to wax pepper. shopping list
- H= Chinense: (habanero. Scotch Bonnet Bahamian- Jamaican) In this species, diversity is enormous. Popular in Jamaica, Yucatan and Brazil. Very, very hot and persistent, but aromatic. fruit are 1-2.5" long and 1-2" wide. Green to variable mature colors of yellow, orange, red or white. Used dried as a spice, fresh or processed. Plant starts slower than most other pepper types. shopping list
- I=Serrano: fruit are 112" wide and 2-3" long. Medium walls and shaped similar to Jalepeno and is the pepper of choice in salsa verde and other southwestern relishes. shopping list
- J= Red Chili: 1/2" wide by 2.5" long fruit are green when immature to red at maturity. fruit have thin walls, taper to a point. and are used for drying, processing and sauce. Hot! shopping list
- K=Thai Hot: Green fruit to red at maturity, very hot, tiny 3/8" wide by 1" long fruit. Popular in oriental markets. shopping list
- O= Ornamentals: peppers classified, as ornamentals do not carry a characteristic that makes them in edible. They are individuals from the many groups previously listed that happen to have leaves and fruit that are particularly attractive and give them ornamental value. shopping list
How to make it
- Listed below are popular peppers with their pungency ratings and their more common uses.
- Pepper name Pungency Uses
- Aji Very hot to fiery Condiment, salsa, sauce
- Anaheim Mild to very hot Soup, stew, rellenos
- Ancho/Poblano Mild to fairly hot Beans, soup, stews; ground in moles
- Bell Sweet to mild Salad, casseroles, stuffed, stir-fry
- Banana/Hungarian Mild to hot Salsa, sauce, pickled
- Cascabel Medium hot to hot Soup, stew, sauce, sausage
- Cayenne Hot to fiery Soup, stew, sauce
- Cherry Medium to very hot Pickled, relish, jelly
- De Arbol Very hot Soup, stew, beans
- Fresno Slightly hot to very hot Pickled, salsa
- Habanero Fiery to incendiary Fresh with lime juice
- Jalapeño Very hot to fiery Salsa, sauce, beans, escabeche
- Pasilla, Chile Negro Mild to fairly hot Sauce, soup, stew; dried in moles
- Pepperoncini Mild/sweet to fairly hot Salads, stew, sandwiches
- Piquin/Tepin Very hot to fiery Soup, stew, beans; dried as flakes
- Rocotillo Mild to fairly hot Condiment, salsa, sautéed vegetable
- Serrano Very hot to fiery Beans, soup, sauce, salsa
- Tabasco Very hot to fiery Pepper sauce; pack in vinegar
- Thai Very hot to fiery Soup, sauce, stew, stir-fry
- How, or which, you choose to use, enjoy the pepper—it’s fat free and tasty.
- All peppers are of the genus Capsicum and there are so many types it’s impossible to find a complete list of the many varieties. Part of the problem lies in the “common” names because often there are many names attributed to a single pepper. As our tastes become more cosmopolitan, additional varieties appear each day in the produce sections of our chain grocery stores. Even more varieties can be found in fresh markets, farmers’ markets and specialty shops.
- Most often peppers are purchased fresh but they can also be obtained dry, canned, pickled and powdered. The pungency of peppers range from the very mild varieties of bell peppers to the very hot-to-fiery peppers such as Thai, Habanero, Jalapeño, Tabasco or Serrano. There’s also a great range of colors: light, medium and dark greens; pale to bright yellows; gold; orange; bright to deep reds; purple; medium to very dark browns.
- Peppers can be good for your health. Eaten raw, they have few calories and are usually a “free” food on food plans and diets. They’re also high in Vitamin C. A green bell pepper has more of this necessary vitamin than citrus fruit of equal weight; a red pepper triples that. The hot varieties are even higher in Vitamin C. Perhaps there’s a correlation between that fact and that chile peppers have been used for centuries as a “cure” for the common cold.
- Although hot peppers may give some folks indigestion, there’s no link between their consumption and stomach ulcers. It’s also possible they act as an anticoagulant or blood thinner thus aiding in the fight against heart attacks or strokes. A topical cream that contains capsicum can also help to control some types of chronic skin pain.
- Asia is the largest producer of peppers and next to salt, chilies are the world’s most popular seasoning.
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